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Raspberry-Peach Sauce -- w

Source of Recipe

The Low Fat Way to Cook 1993
Raspberry-Peach Sauce -- w
Yield: 2 cups

1 c. peeled, sliced fresh peaches
3/4 c. peach nectar
1/4 water
1 T. cornstarch
1/8 tsp. almond extract
1/2 c. fresh raspberries

Combine peaches and peach nectar in a medium saucepan. Bring to a boil; reduce heat to medium and cook 5 minutes or until peaches are tender, stirring occasionally.

Combine water and cornstarch in a small bowl, stirring until smooth. Add cornstarch mixture to peach mixture. Cook, stirring, constantly, until thick and bubbly. Remove from heat; stir in almond extract. Let cool completely. Stir in raspberries.

Serve chilled over ice milk, nonfat frozen yogurt, angel food cake or fat-free pound cake.

1 T. equals: 8 calories…0 gm fat…0.1 protein…1.9 gm carbohydrate…0.3 fiber…0 mg cholesterol…0 mg sodium +++WWP:0