Curried Fruit Sauce

"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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Ingredients

servings 113 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 113 kcal
  • 6%
  • Fat:
  • 3.6 g
  • 5%
  • Carbs:
  • 20.2g
  • 7%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  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

  • Copyright 2004 Jean Carper. Printed first in USA WEEKEND

Reviews

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The Curry powder is too overpowering, to the point it burned/numbed my tongue. Also, you can’t do equal conversions of sugar to Splenda as stated in the recipe, 1 tablespoon of Splenda makes thi...

Very disappointing. Followed the recipe exactly--tried to "Dr" it without any luck.

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