1 c. fresh strawberries, sliced
1 tbsp. sugar
1 tsp. cornstarch
1/8 tsp. almond extract

Combine strawberries and sugar in a small bowl. Let stand until syrup forms (about 1 hour). Drain syrup into a 1 cup glass measure, reserving strawberries. Add water to strawberry syrup to make 1/2 cup. Combine syrup mixture and cornstarch in a small saucepan; stir well. Cook over medium heat, stirring constantly, until smooth and thickened. Stir in reserved strawberries and almond extract. Cover and chill. Yield: 1/2 cup plus 2 tablespoons (about 11 calories per tablespoon).

Protein 0.1/Fat 0.1/Carbohydrate 2.8/Cholesterol 0/Iron 0.1/Sodium 0/Calcium 3.