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Fabulous Vanilla Sauce


Use this sauce instead of ice cream to enhance everyday desserts.



  1. Combine sugar and cornstarch in a medium saucepan. Gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens slightly.
  2. Stir about one-third of the hot mixture into eggs; return egg mixture to sauce pan. Cook and stir over low heat about 1 minute or until mixture just thickens.
  3. Remove from heat; stir in vanilla extract. Cover surface completely with plastic wrap. Cool to room temperature.
  4. Chill.

Makes 6 servings (1 3/4 cups or 425 mL each)

Serving suggestions with Vanilla Sauce

Fruit Cups with Vanilla Sauce: Divide 3 cups (750 mL) fruit and berries evenly among 6 cookie cups (sponge cake shells, tart shells or meringue shells may be substituted). Spread a small amount of Vanilla Sauce on each dessert plate. Place a filled cookie cup in center of each plate. Spoon remaining sauce over each serving.

Crepes with Fruit and Vanilla Sauce: Fill crepes with seasonal fruits or berries; roll, top with Vanilla Sauce.

Raspberry Coulis with Vanilla Sauce: These two sauces can be used in compliment, side by side, to accompany cakes and desserts.

2 cups (500 mL) unsweetened fresh or frozen raspberries
2 tablespoons (30 mL) sugar
2 teaspoons (10 mL) cornstarch
2 tablespoons (30 mL) raspberry liqueur or juice

In small saucepan cook raspberries over medium heat until soft. Combine sugar and cornstarch; stir into raspberries, mixing well. Cook over medium heat about 5 minutes or until thickened and bubbly, stirring constantly. Strain sauce through sieve; stir in raspberry liqueur.

Makes 3/4 cup (175 mL) sauce.


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