Vanilla Sauce

Vanilla Sauce Recipe
Becky Luigart-Stayner; Jan Gautro

Yield:

1 1/4 cups (serving size: 2 tablespoons)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

Jean Kressy,

Cooking Light

October 2002
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