Directions:
- Great over ice cream, pound cake, spongecake, in parfaits or crepes, and mixed into smoothies. Used to make ice cream or a swirled cheesecake. Replace syrup as a topping for pancakes, waffles or french toast. Cut back on the sugar to make a sauce to go with duck, game or pork. Use berries to make uncooked fruit sauces, usually served with cold or room-temperature foods, providing a fresher, lighter taste to desserts such as cake or ice cream. Coulis: French term for any thick puree, often one that has been strained through a sieve. A pat or two of butter, added to a sauce, will round out the flavors and add a bit of richness. Avoid melon, but most other fruit, including frozen fruit, works well. Other flavors can be added: cinnamon with apples or blueberries, nutmeg with peaches or ginger with pineapple.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Amount Per 100 g | |||
| Calories | 0 Kcal (0 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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