** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Cook for 2 minutes and sieve. In saucepan, combine cornstarch and sugar.
3. Gradually stir in the hot berry mixture. Bring to a boil, stirring constantly.
4. Cook and stir till thick and clear. (You can add a few drops of food coloring if the color is not bright enough).
5. Cool to room temperature and use as desired. Top cooled cheesecake with fresh strawberries and pour glaze over them.
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Dietary Notes:
This recipe is low-sodium with 1.44mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving
This recipe is a good source of Vitamin C with 19% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Strawberry, Corn, Natural Sweeteners allergies.
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