Steamed Puddings

(Page 4 of 4)

November/December 1986
By Sandra Kocher  
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Flaming Brandy Sauce

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1/2 pound butter or margarine
6 tbsp sugar
1 beaten egg
1/4 tsp nutmeg
1 wine-glass brandy

Cream butter or margarine and sugar together. Beat in egg and nutmeg. When ready to serve, heat brandy, pour over sauce, and set briefly on fire. Serves 8.

Per serving: 240 cal., 1 g pro., 34 g carbo., 22 g fat, 243 mg sodium, 96 mg chol. U.S. RDA: 18% vit. A.

Whipped Cream Sauce

1/2 cup whipping cream
1/4 cup honey
1 tsp lemon juice

Whip cream until thick; add honey and lemon juice, beating constantly. Serves 8.

Per serving: 76 cal., 9 g carbo., 5 g fat.

Whipped Soy Topping

1/4 cup soy milk
1/2 cup soy or other oil
2 tbsp honey (or to taste)
1/2 tsp vanilla

Pour soy milk into a blender; start blender and gradually pour in oil until mixture thickens. (If your soy milk is on the rich side, it may require less oil.) Add honey and vanilla and mix a little more. Serves 8.

Per serving: 140 cal., 5 g carbo., 13 g fat.

Lemon Sauce

1/2 cup raw sugar
3 to 4 tsp cornstarch (depending on the thickness desired)
1 cup boiling water
1 tbsp butter or margarine
1 medium lemon (grated rind and juice)

Mix sugar and cornstarch thoroughly in a saucepan; stir in boiling water. Add butter or margarine, lemon juice and grated rind. Boil and stir until mixture begins to thicken and look transparent. Remove from heat and cool slightly. May be served warm or cold. Serves 8.

Per serving: 71 cal., 15 g carbo., 1 g fat. 9

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