Top vanilla ice cream or frozen yogurt with this tropical-fruit sauce. Use it with Nut Praline Topping to create a sumptuous banana split. Recipe by Nancy Baggett for EatingWell.
Combine pineapple juice and cornstarch in a heavy medium saucepan; whisk until smooth. Cook, whisking, over medium-high heat until the mixture thickens, about 2 minutes. Stir in pineapple, orange juice, brown sugar and butter. Bring to a boil and cook, stirring gently, for 1 minute more. Remove from heat. Stir in vanilla. Let cool for 15 minutes. Serve warm.
Make Ahead Tip: Refrigerate in a nonreactive container for up to 2 days. To reheat, microwave on High for 1 to 2 minutes. Stir well before serving.
1/2 other carbohydrate