Creamy Custard Sauce - Lightened
- 4 teaspoons cornstarch
- 14 teaspoon salt
- 1 cup pineapple juice
- 14 cup orange juice
- 2 12 tablespoons lime juice (or lemon juice)
- 14 cup Splenda granular (to taste)
- 14 cup egg substitute
- 1 egg (well-beaten with egg substitute)
- 6 ounces fat free cream cheese (softened)
- In a heat proof bowl, blend cornstarch & salt.
- Gradually whisk in the fruit juices & stir to combine.
- Set bowl on top of a pan of simmering water (double boiler - don't let water touch bottom of bowl), cook and stir until mixture thickens, for 20 minutes.
- Remove from heat and stir in Splenda.
- If you want it sweeter, add more Splenda.
- Quickly whisk 1/4 cup of hot mixture into beaten eggs then add that back to the bowl.
- Return it all to the double boiler & cook 5 minutes more, stirring constantly.
- Remove from heat and add cream cheese; stir until well incorporated.
- Refrigerate until well chilled.
- Use as a sauce/drizzle/dressing for fruits, angel food cake, etc.
- Serving size = 2 ounces or 4 tablespoons.
cornstarch, salt, pineapple juice, orange juice, lime juice, splenda, egg substitute, egg, cream cheese
Taken from www.food.com/recipe/creamy-custard-sauce-lightened-262580 (may not work)