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Easy Dessert Sauce Recipes

Updated on September 13, 2007

Low-fat Coffee Sauce

Serves 6 (Makes 1 1/2 cups)

2 teaspoons cornflour

1 cup light evaporated milk

3 teaspoons instant espresso coffee powder

16 white marshmallows, halved

2 tablespoons Tia Maria liqueur (optional)

1. Whisk cornflour and 1/4 cup evaporated milk in a 4-cup capacity, heatproof, microwave-safe bowl until smooth. Add remaining milk and coffee. Microwave, uncovered, on HIGH (100%) for 2 to 3 minutes, whisking every minute, or until sauce comes to the boil.

2. Add marshmallows. Microwave, uncovered, on HIGH (100%) for 45 to 60 seconds, or until marshmallows are melted. Stir in liqueur, if using. Set aside for 20 minutes to cool slightly. Serve over ice-cream.

Nutrition per serve (includes liqueur): 406kj; 1.3g fat; 0.8g sat fat.

Cherry Ripe Fudge Sauce

Makes 2 cups

4 x 55g Cherry Ripe chocolate bars, chopped

100g good-quality dark chocolate, chopped

1 cup thickened cream

40g (10) red glace cherries, quartered

1. Combine Cherry Ripe, chocolate and cream in a 4-cup capacity, heatproof, microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 1 1/2 to 2 minutes, stirring with a metal spoon every minute or until melted and warm.

2. Stir cherries into chocolate mixture. Set aside for 20 minutes to cool slightly. Serve over ice-cream, waffles or pancakes.

Variation: You could replace the Cherry Ripe with Bounty or Mars chocolate bars.

Caramel Macadamia Nut Sauce

Makes 2 cups

300g packet Jersey caramels, chopped

1/2 cup coconut cream

1/2 cup roasted salted macadamia nuts, roughly chopped

1. Combine caramels and coconut cream in a 4-cup capacity, heatproof microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 2 to 3 minutes, whisking every minute, or until melted and smooth.

2. Stir in macadamia nuts. Set aside for 20 minutes to cool slightly. Serve over ice-cream, waffles or pancakes.

Passionfruit Sauce

Makes 1 1/2 cups

1 cup white sugar

6 large passionfruit, halved

1 teaspoon cornflour

1. Combine sugar and 1/2 cup water in a 4-cup capacity, heatproof, microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 6 to 8 minutes, stirring every 2 minutes, or until syrup thickens slightly.

2. Scrape passionfruit pulp into a bowl. Combine cornflour and 2 teaspoons water to form a smooth paste. Stir into passionfruit. Add passionfruit mixture to sugar syrup. Microwave, uncovered, on HIGH (100%) for 2 minutes, stirring every minute, or until sauce comes to the boil. Set aside for 20 minutes to cool slightly. Serve over ice-cream, waffles or pancakes.

Note: All these sauces can be stored in airtight containers in the fridge for up to 2 weeks. To reheat, place in a heatproof, microwave-safe bowl or jug. Microwave on MEDIUM (50%) in 1 minute bursts, until warm.

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