A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Lychee Ice Cream Sauce
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- #51183
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1/4 cup sugar
1 tablespoon cornstarch
1 can (1 pound, 4 ounce size) lychees
2 teaspoons butter or margarine
1 tablespoon minced candied ginger
2 tablespoons lime juice
directions
Mix together sugar and cornstarch in a pan. Drain syrup from lychees and blend into cornstarch mixture.
Add butter and ginger and cook, stirring, until sauce bubbles and thickens (about 2 minutes).
Remove from heat and stir in lychees and lime juice.
Serve warm or at room temperature spooned over ice cream.
added by
classygirl
nutrition data
Nutritional data has not been calculated yet.
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