Silky Strawberry Sauce

Ingredients:

• 1 (1 lb.) container strawberries, hulled and sliced
• 1/4 cup light corn syrup
• 1/4 cup water
• pinch salt
• 2 tsp. fresh lemon juice

Makes 8 Servings (1/4 cup per serving)

1. Combine the strawberries, corn syrup, water, and salt in a large saucepan and set over medium heat. Cook, stirring occasionally, until the berries soften and the mixture forms a sauce, about 10 minutes. Stir in the lemon juice.
2. Pour the berry mixture through a fine-mesh sieve set over a medium bowl, pressing hard on the solids to extract as much liquid as possible; discard the solids. Cool the sauce to serve at room temperature, or transfer to a covered container; refrigerate up to 1 week.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. This is what I call a dessert sauce. It's so succulent and silky it will melt in your mouth. I highly recommend adding a touch of pure vanilla to make the sauce more flavorful. You can also use blackberries, blueberries, cherries, raspberries or even a combination and the sauce will be delicious. Raspberries and blackberries have much larger seeds so they have to be strained through a coarse sieve. I highly recommend serving this sauce over chocolate ice cream because it will taste like a frozen chocolate truffle for dessert.