You can store the sauce in an airtight container in the refrigerator for up to two weeks.

Recipe by Cooking Light June 1999

Gallery

Recipe Summary test

Yield:
2/3 cup (serving size: about 1 tablespoon)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients in a medium saucepan; stir well with a whisk. Stir in water. Bring to a boil over medium heat; cook 1 minute. Remove from heat; stir in vanilla. Spoon into an airtight container; chill.

    Advertisement

Nutrition Facts

48 calories; calories from fat 6%; fat 0.3g; saturated fat 0.2g; protein 0.6g; carbohydrates 10.8g; iron 0.3mg; sodium 1mg; calcium 3mg.
Advertisement