SAUCES 435 Sauce Basics Sauces, whether a simple butter sauce, savory barbecue sauce or an extra—special bordelaise sauce, Often make a dish special. They make plain dishes sing and more complex dishes dance with flavor. Sauces shouldn't mask the other ingredients in a dish, but rather, they should enhance them. And sauces aren't just for savory dishes. Looking for a dessert sauce? See pages 195 to 197. Here are some super saucy ideas: ・ Mix with food: ltalian Tomato Sauce (page 436 ) layered in lasagna or White Sauce (page 440 ) as a creamy soup base. ・ Top food: Hollandaise Sauce (page 440 ) spooned over steamed asparagus and Eggs Benedict (page 204 ) or Pan Gravy (page 442 ) over Garlic Mashed Potatoes (page 517 ). Serve on the side: Sweet-and-Sour Sauce (page 438 ) with chicken kabobs or Cranberry Sauce (page 439 ) with roast turkey. ・ P001 or drizzle on a plate just like they do in restaurants, magazines and cookbooks: Fresh Tomato Sauce (page 436 ) under a slice of Meat Loaf (page 240 ) or Dill Sauce (page 441 ) under Broiled Fish Fillets (page 308 ). MiXing Sauces Lumps, be gone! TO prevent lumping, use a wire whisk tO mix sauces. AISO, before you add flour tO thicken 紅 dish such as stew, mix it separately with a little bit of cold water first to keep the flour 佇 om clumping. The same goes for cornstarch. A roux, a cooked mixture of fat (usually butter) and flour, is the most common way t0 thicken savory sauces. White Sauce (page 440 ) , Velouté Sauce (page 442 ) and Brown Sauce (page 443 ) are some examples of roux-based sauces. When you re making a roux, stir the fat-and-flour mixture as it cooks, letting it bubble before adding the liquid. That bit ofcooking does away with any raw flour taste, and the sauce will thicken the way it should. Another way tO thicken sauces 1S with cornstarch. As they cook, cornstarch-based sauces become clear, almost shiny, so they're perfect for sparkling fruit sauces. You can also thicken sauces with egg yolks, but you must cook them thoroughly, to avoid bacterial contammatlon, and at 10W temperatures, t0 avoid overcooklng them. Sauces will thicken by reduction, t00. Reductions boil the liquid until some of it evaporates, thereby concen- trating and intensifying flavors as it thickens the sauce. You can speed up reduction by using a skillet with a large surface area instead Of a saucepan. Storing and Reheating Sauces put leftover sauces ln covered contamers and refriger— ate immediately.. FOIIOW storage directions glven in the reCIP e. reheating sauces, use a saucepan 」 ust enough tO hOld the sauce tO prevent t00 much evapora- tion, and stir the sauce frequently. If the sauce starts to stick tO the pan, reduce the heat, stir more frequently and/or add a little liquid. NOt all sauces can be reheated the same way—some require different temperatures. U 〃 / ん c ん〃どノ望〃懿 (barbecue sauce): Reheat to boiling over medium heat. / の〃・一の・ c の・〃 . 「 / 4 だ訪ー坊 / ど〃どノ〃 c ぉ (White Sauce, page 440 ) : Use 10W or medium heat. kg ー / ん c ん〃記望ぉ (Hollandaise Sauce, page 440 ) : Use 10W heat so they wont separate. reheat sauces in the mlcrowave, a heatproof glass measuring cup works well. Choose a power setting gimilar tO the one メ ou d use on the stove- top. Stir the sauce at least once during heating and again before serving.

DESSERT SAUCES Dessert Sauces: choose om Hot Fudge, Glossy 朝 0 ( 0 (page 196 ) , Divine caramel (page 196 ) and Raspberry (page 197 ) 195 Hot Fudge Sauce Prep: 5 min; C00 に 5 min; COOI: 30 min * 3 this sauce over your favorite ice cream, and top it 0 圧 with colored sprinkles, chopped toffee candy bars, chopped nuts, miniature chocolate chips or cherries—the list is endless! 1 can ( 12 ounces) evaporated milk 1 package ( 12 ounces) semisweet chocolate chips 2 cups) 1 / 2 cup sugar 1 tablespoon butter or stick margarine 1 teaspoon vanilla 1. Heat milk, chocolate chips and sugar to boiling in 2-quart saucepan over medium heat, stirrmg con— stantly; remove om heat. 2. Stir in butter and vanilla until mixture is smooth and creamy.. C001 about 3() minutes or until sauce begins tO thicken. Serve 、 . Store remaining sauce covered in refrigerator up tO 4 weeks. sauce becomes firm when refrigerated; heat slightly before serving (sauce will become thin if overheated). Spreads 4 / ん 4 65 % 眦 g ん房 / 〃ん z ノ 伽 g ど 97 丿・ 1 Tablespoon: Calories 60 (Calories from Fat 25 ) : Fat 3g (Saturated (g); CholesteroI 0mg; Sodium 10mg; Carbohydrate 7g (Dietary Fiber (g); Protein 1 g % Daily Value: Vitamin A 0 % : Vitamin C 0%; Calcium 2 % ; lr ℃ n 0% Diet Exchanges: 1 / 2 Starch, 1 / 2 Fat

SAUCES 441 Cheese Sauce (White Sauce va 「 iatiO 可 1 TabIespoon: CaIories 25 (CaIories from Fat (0); Fat 2g (Saturated 1 g); Ch01esterol 5mg; S0dium 55mg; Carb0hydrate lg (Dietary Fiber (g); Protein lg % Daily Value: Vitamin A 2 % : Vitamin C 0%; CaIcium 2 % ; ℃ n O% Diet Exchanges: 1 Serving iS free CIIPS sauce. etables or over toast for Welsh rabbit. About 1 1 / 3 ( 2 ounces) until melted. Serve with eggs and veg- minute, stir in 1 / 2 cup shredded Cheddar cheese with the flour. After boiling and stirring sauce 1 CHEESE SAUCE: Stir in 1 / 4 teaspoon ground mustard and flour to 1 tablespoon. THIN WHITE SAUCE: Decrease butter to 1 tablespoon flour to 1 / 4 cup. THICK WHITE SAUCE: lncrease butter to 1 / 4 cup and CURRY SAUCE: Stir in 1 / 2 teaspoon curry powder with the flour. Serve with chicken, lamb and shrimp. DILL SAUCE: Stir in 1 teaspoon chopped fresh or 1 / 2 beef, veal, ham and vegetables. and 1 tablespoon prepared horseradish. Serve with sauce 1 minute, stir in 3 tablespoons yellow mustard and flour to 1 tablespoon. After boiling and stirring MUSTARD SAUCE: Decrease butter to 1 tablespoon meg with the flour. Serve with fish. teaspoon dried dill weed and dash of ground nut-

452 SEASONINGS SEASONING CHART Seasonings are nifty shortcuts for adding lots of flavor to food. They include blends of dry herbs, spices and salt as well as liquid blends such as red pepper sauce,Worcestershire sauce and marinades. Pick them up at the super- market, or create your own seasomng collection at home. Seasonin and Form Apple pie spice (ground blend Of cinnamon, cloves, nutmeg or mace, allspice and ginger) Barbecue spice (ground blend of chili peppers, cumin, garlic, cloves, paprika, salt and sugar) Chili powder (ground blend of chili peppers, cumin, coriander, garlic, onion powder, oregano, cloves, allspice or Other spices) Cinnamon-sugar (blend of ground cinnamon and granulated sugar) Crab boil (blend of whole spices such as peppercorns, bayleaves, crushed red peppers, mustard seed, gingerroot) Curry powder (ground blend of as many as twenty splces—ginger, turmeric, fenugreek seed, cloves, cinnamon, cumin seed, black pepper and red pepper are typical) Fines herbes (blend of herbs such as parsley, chives and tarragon) Five-spice powder (varied blend of five spices—star anise, cinnamon and cloves are usually used) Grill seasoning (varied blends for different kinds of meat, poultry and fish) Herb seasoning (varied blends of mild dried herb such as marjoram, oregano, basil and chervil) ltalian seasoning (blend of oregano, basil, red pepper, rosemary, garlic powder) Poultry seasoning (ground blend of sage, thyme, marjoram, savory and sometimes rosemary and Other spices) Pumpkin pie spice (ground blend of cinnamon, nutmeg, cloves and ginger) 日 0M0 「 Sweet and spicy; reminiscent Of a spice rack Savory and spicy; reminiscent Of tomato with a bit of a smoky kick Flavors from mild to hot, depending on the variety Delicate, yet tangy Sweet and fragrant; reminiscent Of Clnnamon toast savory and fragrant; reminiscent Of shrimp with cocktail sauce Strongly fragrant, ranges in "heat" from mild tO hOt; reminiscent Of an lndian restaurant Slightly sweet and strongly fragrant; renmniscent Of a Chinese restaurant MiId to spicy MiId and savory S 、 weet and aromatic; reminiscent of Thanksgiving Savory and strongly fragrant; reminiscent Of ltalian dressing Savory and musty; reminiscent Of turkey stuffing Use Chutneys, fruit pies, fruit sauces, pastnes Barbecue sauce, casseroles, cheese, eggs, meats Cocktail sauce, COttage cheese, eggs, Mexican dishes, soups, stews Baked goods, fruit desserts, toast Add t0 water when boiling seafood Appetizers, chicken and shrimp salads, eggs, fish, fruit compotes, meats, sauces, split pea soup, vegetables Dips, eggs, fish, French dishes, poultry, salad dressings, salads, sauces, veal, vegetables Chinese and Other ASian dishes, mari- nades, meats, poultry, sauces Fish and seafood, meats, poultry, vegetables Cookies and bars, pumpkin pie, winter squash Casseroles, meat loaves, salad dress- ings, salads, vegetables ltalian dishes, pasta, pizza Meat loaves, poultry and Other meat stuffings

Seasomngs and Marinades Seasoning Basics, 445 Fajita Marinade, 455 Garlic Marinade, 454 」 amaican 」 erk Seasoning, 453 第 0 $ t & ー ow 十 Lemon-Herb Marinade, 454 Southwestern Rub, 453 [ ow - ド at Teriyaki Marinade, 455 ー ow ギ Ot Condiments Condiment Basics, 456 Almond Butter, 459 Apple Butter, 461 ・ - t Berry Vinegar, 462 Black Bean—Tomato Salsa, 456 Blueberry Freezer 」 am, 460 ow ギ Ot Chili Cheddar Spread, 459 Chive-Swiss-Cream Cheese Spread, 459 Corn Relish, 456 十 Ot Cranberry-Orange Relish, 458 ow 十 Ot Cream Cheese Spreads, 459 第 0 Garlic Butter, 458 GarIic Vinegar, 462 Ginger Vinegar, 462 GoIden Fruit Chutney, 457 ・ [ ow - ド at Herb Butter, 458 Herb Vinegar, 462 ow 十 Ot Herbed 0 ⅱ , 462 Honey Butter, 459 ltalian Parmesan Butter, 458 Key Lime Curd, 461 Lemon Curd, 461 [ 0 Ⅳ - ド Ot Lemon Pepper Butter, 458 Lemon Poppy Seed Butter, 459 Lemon Vinegar, 462 Nutty Olive Cream Cheese Spread, 459 Orange Butter, 459 peanut Butter—Honey Cream Cheese Spread, 459 Pecan Butter, 459 Raspberry Butter, 459 Raspberry Freezer 」 am, 460 Savory Butters, 458 第 0 $ t Sesame Butter, 458 Strawberry Freezer Jam, 460 ow ギ at Sweet Butters, 459 ド 0 Tomato Salsa, 456 ー ow 十 Ot S auce S Sauce Basics, 435 Béarnaise Sauce, 440 Bordelaise Sauce, 443 Brown Sauce, 443 Fa & OW - ド at Cheese Sauce, 441 Cilantro Pesto, 439 Cranberry Sauce, 439 0 - t Creamy Gravy, 443 Creamy Herb-Mushroom Sauce, 444 Fast Cucumbers and Tomatoes in Yogurt, 436 ow ギ Ot Curry Sauce, 441 Dill Sauce, 441 Dried Cranberry Sauce, 443 Fresh Tomato Sauce, 437 第 0 & ow ギ Ot Giblet Gravy, 443 Herbed Butter Sauce, 439 Hollandaise Sauce, 440 ltalian Tomato Sauce, 436 Mornay Sauce, 442 Mustard Sauce, 441 Pan Gravy, 442 第 0 & ー ow - ド Ot Peanut Sauce, 443 Fa Pesto, 438 第 0 $ t Prune-Almond Sauce, 443 & ー 0 - t Prune Sauce, 443 Raisin Sauce, 443 Sun-Dried Tomato Pesto, 439 Sweet-and-Sour Sauce, 438 第 0 $ t & ー ow 十 at Tarter Sauce, 438 Teriyaki Sauce, 438 ド 0 Thick White Sauce, 441 Thin Gravy, 443 Thin White Sauce, 441 Velouté Sauce, 442 第 0 & Ⅳギ Ot Whipped Horseradish Sauce, 439 第 0 $ t & - ド at White Sauce, 440 Fast Winter Spinach Pest0, 439 u uuuedwo リリく 58u - u052 ・ ・ = Slow 朝 oke 「 directions ■ = Bread Machine directions Lighter = 1 / 3 fewer calories 0 「 50 % less ー 0 ・ Fat = 3g orless, except main dishes with 6g orless Fast = Ready ⅲ 30 minutes orless Orange Butter (page 459 ) and Blueberry FreezerJam (page 46 の

Desserts Basics, 169 Fruit Desserts Apple Crisp, 169 Apple Dumplings , 170 Baked Apples, 1 川 Blueberry Crisp, 169 Chocolate-Dipped Strawberries, 1 〃 - t Drop Shortcakes, 171 Pat-in-the-Pan Shortcake, 171 Pineapple Upside-Down Cake, 173 Rhubarb Crisp, 169 Strawberry Shortcakes, 171 Cakes and Baked Desserts Boston Cream Pie, 1 乃 Chocolate Chip New York Cheesecake, 180 Chocolate Éclairs, 181 Chocolate Mousse Brownie Dessert, 177 Cream Puffs, 181 Gingerbread, 174 Hot Chocolate Soufflé, 178 Hot Fudge Sundae Cake, 176 New York Cheesecake, 180 Profiteroles, 181 Turtle Cheesecake, 1 / 9 Custards and Puddings Baked Custard, 184 Bread Pudding with Whiskey Sauce, 182 Butterscotch Pudding, 188 Caramel Custard (Créme Caramel), 184 Chocolate Mousse, 186 ChocoIate Pudding, 188 Créme Brülée, 18 / Creamy Stirred Custard, 185 English Trifle, 183 Raspberry Stirred Custard, 185 第 0 Rice Pudding, 187 0 十 at Rich Chocolate Custard, 184 Tiramisu, 182 VaniIIa Pudding, 188 White Chocolate Mousse, 186 Meringues and Refrigerated Desserts Cherry-Berries on a CIoud, 192 lndividual Meringues, 191 Lemon Meringue Torte, 191 Meringue for 9-inch Pie, 190 Low-fat Meringue Shell, 190 t Orange Bavarian, 188 Banana Frozen Yogurt, 194 Chocolate lce Cream, 193 Fresh Berry Frozen Yogurt, 194 ド at Fresh Lemon Sherbet, 193 Fresh Peach lce Cream, 193 Fresh Strawberrylce Cream, 193 Lemonade Sorbet, 194 ー ow ギ Ot Vanilla lce Cream, 193 Dessert Sauces Butterscotch Sauce, 196 Divine Caramel Sauce, 196 Flavored Sweetened Whipped Cream, 198 Glossy Chocolate Sauce, 196 ド 0 $ t & Low 十 Ot Hot Fudge Sauce, 195 Lemon Sauce, 197 ド 0 $ t & ー ow 十 at Orange Sauce, 197 ド 0 & ー 0 Ⅳ - t Raspberry Sauce, 197 0 十 at Sweetened 、 VVhipped Cream, 198 5 」の 55 ① 0 ー OW - ド Ot = 3g orless, except main dishes with 6g orless ′ 0 $ = Ready ⅲ 30 minutes orless Profiter01es (page 181 ) ・ = Slow 朝 oke 「 directions Lighter = 1 / 3 角Ⅳ e 「 calories 0 「 50 % less fat ・ = Bread 川 0 ( ん ne directions

DESSERT SAUCES 197 Lemon Sauce ド 0 $ t & ー 0 Ⅳ十 0 に Prep: 5 min; C00 に IO min * 口々 ctlPå 1 / 2 cup sugar 2 tablespoons cornstarch 3 / 4 cup water 1 tablespoon grated lemon peel 1 / 4 cup lemon juice 2 tablespoons butter or stick margarine 1. Mi.x sugar and cornstarch in l-quart saucepan. Gradually stir ln water. COOk over medium heat, stir- ring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove 伝 om heat. 2. Stir in remaining lngredients. Serve warm or C001. Store covered in refrigerator up to 10 days. 学 rea 必 / 雇ん / 65 % 。ど / ん房 / 覦〃記ど 9 刀 . 1 TabIespoon: Calories 35 (Calories from Fat (0); Fat lg (Saturated (g); Cholesterol 5mg; Sodium 10mg; Carbohydrate 6g (Dietary Fiber (g); Protein 0g % Daily Value: Vitamin A O%; Vitamin C 0%; CaIcium 0 % ; ll ℃ n 0 % Diet Exchanges: 1 / 2 Fruit Raspberry Sauce Prep: 5 min; C00 に 5 min * About ー cup ow 十 at 3 tablespoons sugar 2 teaspoons cornstarch 1 / 3 cup water 1 package ( 10 ounces) frozen raspberries in syrup, thawed and undrained 1. Mix sugar and cornstarch in l-quart saucepan. ln water and raspberries. COOk over medium heat, ring constantly, until mixture thickens and bOils. S tir stlr- B 0i1 2. Strain sauce through a stralner t0 remove seeds if desired. Serve sauce Ⅵ′・ arm or C001. Store covered in refrigerator up to 10 days. 1 TabIespoon: CaIories 50 (Calories from Fat 0); Fat 0g (Saturated (g); ChoIesterol 0mg; Sodium 0mg; Carbohydrate 15g (Dietary Fiber (g); Protein Og % DaiIy VaIue: Vitamin A 0%; Vitamin C 10 % ; CaIcium 0%; lt ℃ n 0% Diet Exchanges: 1 Fruit Orange Sauce ド 0 $ に & 0 Ⅳ十 at Prep: IO min; C00 に min * About 2 1/3 åauce 1 cup sugar 2 tablespoons cornstarch 1 tablespoon all-purpose flour 1 / 4 teaspoon salt 1 1 / 4 cups orange Juice 1 / 2 cup water 1 / 4 cup lemon juice 1 tablespoon butter or stick margarine 1 teaspoon grated orange peel 1 teaspoon grated lemon peel 1. Mix sugar, cornstarch, flour and salt in 1 1 / 2 quart saucepan. Gradually stir in orange JL11Ce, water and 1e1 れ on juice. COOk over medium heat, stirrlng con- stantly, until mixture thickens and boils. Boil and stir 3 mmutes; remove 丘 01 heat. 2. Stir in remaming lngredients. Serve 、れ . Store covered in refrigerator. 尾 4 勗 least 65 % 眦 & / 4 ろん房 / 〃んん / 法虎ノ & 97 丿・ 1 TabIespoon: Calories 30 (Calories from Fat 0); Fat 0g (Saturated (g); Cholesterol 0mg; Sodium 20mg; Carbohydrate 7g (Dietary Fiber (g); Protein Og % DaiIy VaIue: Vitamin A 0%; Vitamin C 2 % : CaIcium O%;Iron O% Diet Exchanges: 1 / 2 Fruit and stir 1 minute. Beating whipping cream can be a bit messy. Since you are beating at such a high speed, before the cream begins tO thicken, it may spatter out of the bowl onto the kitchen STOP THE SPATTER counter. TO help control the mess, make a shield from waxed paper to cover the top of the bowl. Pull off a piece of waxed paper just slightly bigger than your bowl, and cut a slit in the middle. Place the beaters into the slit and then into the mixer. As you beat, the waxed paper stops the spatters from flying out of the bowl and all over your counter.

256 PORK Saucy Ribs prep: IO min; Bake: 2 hr min * 6 ⅲ Spicy Barbecue Sauce, Molasses-Mustard Sauce or Sweet-Savory Sauce (below) 4 1 / 2 pounds pork loin back ribs, pork spareribs or beef short ribs or 3 pounds pork country-style ribs 1. Heat oven to 350 。 . 2. Make desired sauce. l_Jse sauce as directed in chart on page 257. 3. Cut ribs intO serving P1eces. Place meaty sides up ln USing sharp knife 0 「 kitchen scissors, cut pork ribs intO serving- Size Pieces. pan listed in chart. 4. Cook as directed in chart. Sweet-Savory Sauce Spicy Barbecue Sauce 1 cup chili sauce 1 / 3 cup butter or StiCk margarine 3 / 4 cup grape 囘ツ 2 tablespoons white or cider vinegar 1 tablespoon plus 1 1 / 2 teaspoons dry red wine or 2 tablespoons water beef broth 1 teaspoon sugar 1 teaspoon Dijon mustard 1 / 2 teaspoon garlic powder Heat a11 ingredients in l-quart saucepan over medium 1 / 2 teaspoon onion powder heat, stirring occasionally, until 」 e is melted. 1 / 2 teaspoon pepper Dash of ground red pepper (cayenne) 1 Serving: Calories 735 (Calories from Fat 540 ) : Fat 60g (Saturated 25g ) : Cholesterol 225mg : Sodium 220mg; Carbohydrate lg (Dietary Fiber (g); Protein 48g % DaiIy VaIue: Vitamin A 8 % ; Heat a11 ingredients in l-quart saucepan over medium Vitamin C O%; CaIcium 8 % ; lr ℃ n 16 % Diet Exchanges: 7 High-Fat heat, stirring frequently, until butter is melted. M eat, 1 Fat Molasses-Mustard Sauce Slow Cooker Direct10ns: Reduce amount of ribs tO 3 1 / 2 pounds. Cut ribs into 2 ー or 3-rib portions. Place 1 / 2 cup molasses ribs in 5 ー to 6-quart slow cooker. Sprinkle with 1 / 2 tea- 1 / 3 cup Dijon mustard spoon salt and 1 / 4 teaspoon pepper. Pour 1 / 2 cup water 1 / 3 cup cider or white vinegar intO slow COOker. Cover and COOk on 10W heat setting MiX molasses and mustard. Stir in vmegar. 8 to 9 hours or until tender. Remove ribs. Drain and discard liquid 伝 om slow cooker. Make desired sauce; pour intO bO 、 vl. Dip ribs intO sauce tO coat. Place ribs in S10 、 COOker. Pour any remaining sauce over ribS. Cover and COOk on 10W heat setting 1 hour. HIGH ON THE HOG Boneless lOin roast and chops TOP lOin roast Tenderloin ・ Top loin chops Pork is 50 percentleaner than it was twenty years ago. The leanest pork cuts, in descending order, are.• Loin chops BoneIess ham Canadian-style bacon

SAUCES 437 Fresh Tomato Sauce Fresh Tomato Sauce ド 0 $ に & ow 十 at Prep: 20 min * About ィ cupå Make 佇 om garden-fresh tomatoes, and serve over freshly cooked pasta for a wonderful summer treat. 1 can ( 28 ounces) ltalian-style pear-shaped tomatoes, drained 2 cloves garlic, finely chopped 1 tablespoon chopped fresh or 1 teaspoon dried basil leaves 1 teaspoon chopped fresh parsley or 1 teaspoon parsley flakes 1 teaspoon grated Parmesan cheese 1 teaspoon Olive or vegetable 0 ⅱ 1 / 2 teaspoon salt 1 / 2 teaspoon pepper 6 medium tomatoes, diced (about 4 1 / 2 cups) 3 / 4 cup pitted Kalamata or ripe olives, cut in half 1 tablespoon capers, if desired 1. Place a11 ingredients except diced tomatoes, olives and capers in fOOd processor or blender. Cover and process until smooth. Pour intO bO 、 VI. 2. Stir in tomatoes, olives and capers. 3. l_Jse sauce lmmediately, or cover and refrigerate up to 2 weeks or freeze up to 1 year. 1 / 2 Cup: CaIories 60 (CaIories from Fat (0); Fat 2g (Saturated 0g); ChoIesteroI Omg; Sodium 420mg; Carbohydrate 10g (Dietary Fiber (g); Protein 2g % Daily Value: Vitamin A 12 % : Vitamin C 26 % ; Calcium 4 % : lr ℃ n 8 % Diet Exchanges: 2 Vegetable

194 FROZEN DESSERTS Fresh Berry Frozen Yogu rt Low - ド at Prep: る min; Freeze: Time Ⅲじ ary * 5 阯 OZ 円 1 ) 08u 1 pint ( 2 cups) strawberries or raspberries 1 / 4 cup sugar 4 cups vanilla yogurt 1. Mash strawberries with sugar in medium bowl. Stir ln yogurt ・ 2. pour int0 1—quart lce—cream freezer and freeze according tO manufacturer's dire ctions. 1 Serving (about 1 / 2 cup): CaIories 115 (Calories from Fat IO); Fat lg (Saturated (g); Ch01esterol 5mg; S0dium 50mg; Carbohydrate 23g (Dietary Fiber 1 g); Protein 4g % Daily Value: Vitamin A 0%; Vitamin C 26 % ; CaIcium 14 % ; lt ℃ n 0% Diet Exchanges: 1 Fruit, 1 / 2 Skim Milk BANANA FROZEN YOGURT: Substitute 1 1 / 2 cups mashed ripe bananas ( 3 medium) for the straw- berries. ow - ド at Lemonade Sorbet Calcium 0%;Iron 2 % Diet Exchanges: 3 Fruit Fiber (g); Protein Og % DaiIy VaIue: Vitamin A O%; Vitamin C 22 % ; (g); ChoIesteroI 0mg; Sodium 5mg; Carbohydrate 47g (Dietary 1 Serving: CaIories 185 (CaIories from Fat O); Fat Og (Saturated and blueberries. mixture smooth, until firm. Garnish with lemon slices 2. Freeze about 4 hours, stirring several times tO keep 8 x 8 x 2 inches. speed until smooth. Pour into square baking dish, blender or food processor. Cover and blend on 10W 1. Place water, lemonade concentrate and honey in Blueberries, if desired Lemon slices, if desired 3 tablespoons honey 12-ounce can) 1 cup frozen (thawed) lemonade concentrate (from 1 1 / 2 cups ( 0 旧 water Prep: IO min; Freeze: ィ hr * ィ r じⅲ Tips for Dessert Sauces A yummy sauce can turn something simple such as sliced fruit intO a satisfying dessert. Let your imagination create combinations, as Butterscotch Sauce (page 196 ) over sliced fresh fruit or Hot Fudge Sauce (page 195 ) over a thick, che 、リ brownie. Here are S01 れ e fresh sauce ideas. Sauce doesn't have tO be served over a dessert, it can be under it, t00. With a spoon, a plastic bag with one corner trimmed Off or an inexpenslve plastic squeeze bottle (such as a red ketchup or ) ℃Ⅱ ow mustard bottle), メ ou can drizzle dramatic designs on serv- ing plates before adding the dessert. Keep the C010r of the plate as well as the C010r of the dessert and sauce ln mind. Contrasting COlors will make your design especially eye-catching ・ Try your hand at one Of these dessert sauce designs: Spider Web: Drizzle a small ring of sauce in the center of a plate. Make a larger rlng around the smaller ring, about one inch apart, then add a third and larger ring ・ Starting at the center and moving tO the outside ring, draw a knife or toothpick through the sauce rings toward the outside edge of the plate; repeat, making a web design. Chevron: Spoon sauce onto a plate. Drizzle three lines Of a contrasting sauce across the first sauce. lmmediately draw a knife or toothpick back and forth across the lines. 、 Vispy Heart: Spoon sauce onto a plate. Drop dots of a contrasting sauce ln a circle 1 inch from the edge Of the first sauce and again in a smaller circle in the center. Draw a knife or toothpick through the dots to make heart shapes. Sunburst: Spoon sauce ontO a plate. Drizzle seml- circular lines Of a contrasting sauce across the first sauce, about one inch apart. Starting at the smallest semicircle, draw a knife or toothpick across the toward the edge of the plate.