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Vanilla Sauce

Becky Luigart-Stayner; Jan Gautro
Yield 1 1/4 cups (serving size: 2 tablespoons)

Ingredients

  • 1 1/3 cups 1% low-fat milk
  • 3 tablespoons sugar
  • 2 teaspoons cornstarch
  • 1 large egg yolk
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon butter

Nutrition Information

  • calories 41
  • caloriesfromfat 26 %
  • fat 1.2 g
  • satfat 0.6 g
  • monofat 0.4 g
  • polyfat 0.1 g
  • protein 1.4 g
  • carbohydrate 5.9 g
  • cholesterol 24 mg
  • iron 0.1 mg
  • sodium 21 mg
  • calcium 43 mg

How to Make It

  1. Combine first 4 ingredients in the top of a double boiler; stir with a whisk. Cook over simmering water until slightly thick (about 15 minutes), stirring constantly with a whisk. Remove from heat; add vanilla and butter, stirring until smooth. Place plastic wrap on surface for sauce; chill.