Raspberry Sauce

(SERVES 4)

• 300 g/ 1 1 oz/1 small can raspberries in natural juice
• A few grains of artificial sweetener

Puree the fruit and juice in a blender or food processor, then pass through a sieve (strainer) to remove the seeds. Sweeten to taste with artificial sweetener granules.

Fresh Strawberry Sauce

(SERVES 4)

• 225 g/8 oz ripe strawberries, hulled and halved
• 1 eating (dessert) apple, chopped
• 15 ml/1 tbsp pineapple juice

Puree the strawberries and apple in a blender or food processor until smooth, and the pineapple juice. Sieve (strain), if liked.

Boozy Cherry Sauce

(SERVES 4)

Prepare as for Cherry Sauce but substitute 10 ml/2 tsp Kirsch for half the apple juice. Sweeten with a few grains of artificial sweetener, if necessary.

Cherry Sauce

(SERVES 4)

• 175 ml/6 oz ripe or black cherries, stoned (pitted)
• 20 ml/4 tsp apple juice

Puree the fruit with the apple juice in a blender or food processor until smooth. Chill. Use the same day.

Chocolate Goo Sauce

(SERVES 4)

• 1 low-calorie- chocolate snack bar
• 60 ml/4 tbsp skimmed milk
• 15 ml/1 tbsp low-fat spread

Break up the bar and place in a saucepan. Add the milk and low-fat spread. Heat gently, stirring, until melted Serve over fruit or diet ice cream.

Pineapple and Coconut Sauce

(SERVES 4)

228 g/8 oz/1 small can pineapple pieces in natural juice. Puree in a blender or food processor with the coconut milk. Thin with a little pineapple juice if necessary and sweeten, if liked, with a very few grains of artificial sweetener.

Apricot Sauce

(SERVES 4)

• 320 g/ ½ oz/1 small can apricot halves in natural juice
• A few grains of artificial sweetener

Puree the fruit and juice in a blender or food processor. Add a few grains of sweetener to taste.

Chocolate Sauce

(SERVES 4)

Prepare as for Basic Sweet Sauce but blend 10 ml/2 tsp cocoa (unsweetened chocolate) powder with the cornflour (cornstarch) before adding the milk. The sauce will be slightly thicker than before, so thin with 15 ml/1 tbsp skimmed milk, if liked.

Coffee Sauce

(SERVES 4)

Prepare as for Basic Sweet White Sauce but blend 5 ml/1 tsp instant coffee granules with the milk before making the sauce.

Almond Sauce

(SERVES 4)

Prepare as for Basic Sweet White Sauce but substitute a few drops of almond essence (extract) for the vanilla.

Basic Sweet White Sauce

(SERVES 4)

• 30 ml/2 tbsp cornflour (cornstarch)
• 300 ml/ ½ pt/ 1 ¼ cups skimmed milk
• 15 g/ ½ oz/1 tbsp low-fat spread
• A few drops of vanilla essence (extract)
• Artificial sweetener granules

Blend the cornflour with a little of the milk in a saucepan. Add the remaining milk, bring to the boil and cook for 2 minutes until thickened. Stir in the low-fat spread and vanilla essence and sweeten to taste. Use as required.