If you are anything like me, when the first trays of summer berries appear in the store, you’re on them like bugs round a bug light. While my favorite way to eat fresh berries will always be with whipped (or unwhipped, I don’t care) heavy (double) cream, it’s lovely to have a SANEr option that tastes just as decadent and magical, but is more nutrient-dense and higher in protein, instead of just providing fat and a bit of water.
You can whip this luscious Lemon Sauce up in a New York minute – as long as you have some SANE Lemon Curd stashed in your ‘fridge. It’s worth keeping some of that lemon curd goodness on hand just for this sauce.
This sauce can be tipped with abandon over any dessert that needs a sauce. Or even one that doesn’t need a sauce, but you just want to pour sauce on, anyway.
It’s light, delicate and as thin and pourable as unwhipped heavy (double) cream. It would even make a wonderful alternative to syrup on your SANE Vanilla Blueberry Pancakes. Try it over a bowl of fresh, ripe, sliced peaches. Mmmm, mmm, mmm, mmm, mmm. When I {ever} get your SANE Chocolate Cake recipe posted, it would be fabulous drizzled over a slice of that. Start with a bowl of berries and take it from there. The world is your SANE Lemon Sauce receptacle!
- 1 cup / 8 fl oz. non-fat Greek yogurt
- 1/2 cup / 4 fl oz. SANE Lemon Curd (see recipe link above)
- 1/4 tsp sea salt
- 1/2 TBSP xylitol (I use Xyla)
- In a bowl whisk all the ingredients together until completely combined and smooth.
- Pour into a serving jug to serve or spoon directly over your dessert.
- If storing, cover the jug with plastic wrap or pour sauce into a glass, lidded container and place in the ‘fridge.
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martyn - Prithee, why do choose non-fat Greek (strained) yoghurt in your lemon sauce?
carrie - Martyn – NF Greek Yogurt has the most protein in, so it makes the sauce SANEr. Hope that helps!