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Curried Fruit Sauce

By: USA WEEKEND columnist Jean Carper  
"The curry powder in this treat adds a deliciously spicy flavor -- as well as disease-fighting curcumin -- to the antioxidant-packed mixed fruit."

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 cup orange juice
  • 1 tablespoon cornstarch
  • 1 tablespoon curry powder
  • 1 tablespoon Splenda or sugar
  • 1 cup fresh blueberries
  • 2 nectarines, sliced
  • 1 banana, sliced
  • 1/4 cup toasted almonds

Directions

  1. In a saucepan, combine juice, cornstarch, curry and sugar. Bring to a simmer. Add blueberries and nectarines; stir until sauce is slightly thickened. Add banana and almonds, then immediately remove from heat. Use warm or cold over angel food cake, ice cream, pancakes or waffles.

Footnotes

  • For more information from Jean Carper, go to www.Jeancarper.com.
  • Find more recipes, hints and tips from USA WEEKEND.
  • Copyright 2004 Jean Carper. Printed first in USA WEEKEND

Nutritional Information open nutritional information

Amount Per Serving  Calories: 116 | Total Fat: 3.7g | Cholesterol: 0mg

 

The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 19, 2008 by yum-yum-lady! 
Very disappointing. Followed the recipe exactly--tried to "Dr" it without any luck. MORE

 
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