This simple sauce is perfect over ice cream or pancakes, or as a topping for chocolate cake, poundcake or cheesecake. You can make it a day ahead or freeze it to use later.
1 (16-ounce) basket strawberries, hulled, coarsely chopped 1/2 cup sugar 1 teaspoon fresh lemon juice
Stir strawberries, sugar and lemon juice in a heavy, medium saucepan over medium heat until sugar dissolves. Bring to a boil. Reduce heat and simmer 3 minutes. Transfer strawberry sauce to bowl. Chill until cold, about 2 hours. Makes 2 cups or 8 servings.
Per serving (per 1/4 cup): 62 calories; 0 g fat (0 g saturated fat; 0 percent calories from fat); 16 g carbohydrates; 0 mg cholesterol; 1 mg sodium; 0.3 g protein; 1 g fiber.
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