Vanilla Sauce

Becky Luigart-Stayner; Jan Gautro

This recipe goes with Date-Nut Pudding Cake with Vanilla Sauce

Yield: 1 1/4 cups (serving size: 2 tablespoons)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 41
  • Calories from fat: 26%
  • Fat: 1.2g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.1g
  • Protein: 1.4g
  • Carbohydrate: 5.9g
  • Cholesterol: 24mg
  • Iron: 0.1mg
  • Sodium: 21mg
  • Calcium: 43mg

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

  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.
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