Peach Strawberry Sauce

1. 1

   Combine Splenda, cornstarch, cinnamon, vanilla extract and salt with 1/2 cup of cold water. Stir until all ingredients are completely dissolved. Set aside.

2. 2

   Place fruit in a nonstick pot over medium-low heat. Once fruit begins to thaw, add liquid mixture. Stir.

3. 3

   As fruit defrosts and heats, use a spatula to break fruit apart into smaller pieces. Continuously stir until mixture becomes uniform, thick and syrupy.

4. 4

   Can be eaten hot, warm or chilled in the fridge until cold (but it's best eaten the day it's prepared). Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.