Endless Possibilities -- Sauces, Glazes
Source of Recipe
List of Ingredients
Fresh Blackberry Coulis -- Place 4 cups of fresh blackberries (or black raspberries) and 1/4 cup sugar in a blender or food processor and blend until smooth. Stir in juice of 1/2 lemon. Strain through a fine-meshed sieve. (37 Calories 0g Fat 3g Fiber--same points per slice)
Chocolate Sauce -- Mix 1/2 cup water & 1/2 cup sugar together in a small saucepan and bring to a boil. Add 1/2 cup unsweetened cocoa and whisk until completely blended. Strain into a jar w/ tight fitting lid. Allow to cool. Cover and store refrigerated. Serve warm or cold with angel food cake or over frozen yogurt. (40 Calories 0g Fat 1g Fiber--add 1 point to cake)
Chocolate Whipped Cream Frosting -- Mix together 2-3 Tbsp cocoa powder and 1 container (8 oz) Cool Whip Light (same points per slice/muffin).
Orange Citrus Glaze -- Stir together 1/2 cup sifted powdered sugar and 1-2 Tbsp orange juice, 1 Tbsp at a time until smooth & drizzling consistency. Drizzle glaze over completely cooled cake. (21 Calories 0g Fat 0g Fiber--same points per slice) (Lemon juice can be used for Lemon Glaze.)
Margarita Glaze -- 3 Tbsp sugar, 3 Tbsp fresh lime juice, 3 Tbsp tequilla, 3 Tbsp triple sec, 3 Tbsp water
Combine ingredients in small saucepan; bring to boil. Reduce heat; simmer 3 minutes or until sugar dissolves, stirring occasionally. Liberally pierce entire surface of cake with skewer; drizzle glaze over cake. Let stand 10 minutes
Pineapple Frosting -- Mix together 1 container (8oz) Cool Whip Light, 1 small package sugar-free, fat-free instant vanilla pudding mix and 1 can (15 oz) crushed pineapple, mostly drained.