May is known as National Strawberry Month. Strawberries are grown year-round, but the peak season is April through July. A cup of this sweet goodness is only 50 calories, contains 3 grams of fiber, and has 100% of the recommended daily allowance of vitamin C. You can enjoy the fruit as is, or freeze and save for later. Here is a great recipe to make a strawberry sauce to be used for pancakes, waffles, or as a topping for a yogurt dessert.
Berry Sauce
Ingredients
- 1/4 cup cold water
- 1 TBS. cornstarch
- 1/3 cup sugar
- 4 cups berries, sliced
Directions
- In a medium saucepan, mix together water, cornstarch, sugar, and 2 cups of berries. Mash berries if desired.
- Heat over medium heat, stirring frequently, until sauce starts to thicken.
- Remove from heat and stir in remaining berries. Mash if desired.
- Serve over pancakes, waffles, oatmeal, or yogurt.
- Refrigerate leftovers within 2 hours, for up to a week.
**To freeze the sauce, replace the cornstarch in the recipe with Clearjel, a special type of cornstarch.
Recipe courtesy of Food Hero.
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Check out your local tailgate markets or produce stands for the freshest strawberries!
