Title: Ice Cream Toppings
Categories: Toppings Pineapple Fruit Sauce
Yield: 2 Cups

From: Teresa Marco

BUTTERSCOTCH SAUCE: 1 1/4 C light brown sugar, packed 1 TBSP cornstarch 1/8 tsp salt 1/2 C half-and-half 2 TBSP light corn syrup 1/4 C butter or margarine 1/2 tsp. vanilla extract Makes 1 1/2 cups.

Stir together brown sugar, cornstarch, and salt in 1 1/2 qt. microwave safe casserole. Drizzle in half-and-half and corn syrup, stirring constantly. Add butter or margarine. Cover and microwave 3 - 4 1/2 min., stirring every minute, until sugar dissolves and mixture thickens.

Fold in vanilla. Stir well until mixture is smooth. Serve warm over ice cream.

PINEAPPLE SAUCE: 1/4 C granulated sugar 1 1/2 TBSP cornstarch 1 (13 oz.) can crushed pineapple in light syrup 1/4 C water 1 tsp. grated lemon zest 1/2 tsp. vanilla extract

Makes 2 cups.

Oven setting: HIGH (100 % power) In 1 1/2 qt. microwave-safe casserole combine sugar and cornstarch; toss with fork. Drizzle in pineapple syrup, stirring well until smooth. Stir in pineapple, water, lemon zest and vanilla.

Cover and microwave 4 1/2 - 6 1/2 mins., or until mixture thickens, stirring every 2 mins. Serve warm over ice cream. STRAWBERRY OR RASPBERRY SAUCE:

1 (10 oz.) package frozen strawberries or frozen raspberries 1 1/2 tsp. cornstarch 2 TBSP honey 1 tsp lemon juice Makes 1 cup.

Place berries in 4 c glass measure; microwave 1 1/2 - 3 1/2 mins. to thaw. Drain well, reserving juice. Place cornstarch in 1 qt. microwave safe casserole. Stir in reserved berry juice until smooth. Blend in honey, then add thawed berries. Microwave 3-5 mins., stirring every minute, until mixture thickens and sauce is clear. Fold in lemon juice. Let cool at room temperature, then chill until ready to use. Serve chilled over ice cream.

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