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Curried Fruit Sauce

SUBMITTED 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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SERVINGS

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INGREDIENTS (Nutrition)

  • 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

 
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Nutritional Information
Curried Fruit Sauce

Servings Per Recipe: 6

Amount Per Serving

Calories: 116

  • Total Fat: 3.7g
  • Cholesterol: 0mg
  • Sodium: 3mg
  • Total Carbs: 20.8g
  •     Dietary Fiber: 3g
  • Protein: 2.5g

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