1. Drain cherry juice into a deep, 1-quart, heat-resistant, non- metallic casserole. Set cherries aside. Blend cornstarch into cherry juice until smooth. 2. Heat, uncovered, in Microwave Oven 4 minutes or until thickened and clear. Stir occasionally. 3. Add cherries, lemon juice and lemon peel to thickened cherry juice. Stir to combine. 4. Heat, uncovered, in Microwave Oven 1 minute or until sauce bubbles and cherries are hot. 5. Spoon over ice-cream or cake. Makes 2 cups Variation: If desired, sauce may be made from canned blue- berries, strawberries, raspberries, pineapple or diced peaches. Cherries Jubilee: Heat 1/4 cup brandy in Microwave Oven in a heat-resistant, non-metallic long-handled dish or spoon 20 seconds Ignite brandy and pour over cherry sauce. Spoon over ice cream. Tip: If a heat-resistant, non-metallic spoon is not available brandy may be heated in any heat-resistant, non-metallic vessel and transferred to a long-handled ladle before igniting.
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|Serving Size: 1 Serving (62g)|
|Recipe Makes: 8|
|Calories from Fat: 1 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.1mg||0 %|
|Potassium 134.9mg||4 %|
|Total Carbohydrate 10.2g||3 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 8.9g|
|Protein 0.6g||1 %|
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Calories per serving: 40
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