Dips & Dressings & Sauces - Special Additions to Make Your Brunch Memorable

Did you ever consider making homemade syrup? It's not that difficult. Or make a tasty dip to accompany a platter of fresh fruit.

If you have any questions or suggestions, please contact us at recipes@brunchandbeyond.com.

Applesauce Fruit Dip	Cinnamon Cream Syrup	Simple Hollandaise Sauce
Chilled Berry Sauce	Fruit Salad Dressing

Applesauce Fruit Dip

8 oz. vanilla lowfat yogurt
1/4 c. unsweetened applesauce
1/8 tsp. ground cinnamon, nutmeg, or ginger

1. Combine all ingredients and beat until smooth. Chill.
2. Serve with assorted fresh fruit, such as pineapple chunks, strawberries, apple slices, and/or peach slices.

Chilled Berry Sauce
Can be made ahead*

4 c. fresh or unsweetened frozen berries, thawed & drained
1/4 - 1/2 c. confectioners' sugar
1 - 2 tsp. lemon juice or balsamic vinegar
1 tsp. orange zest
1/4 tsp. nutmeg or ginger

1. Puree the fruit in a blender. Add the remaining ingredients and blend.
2. Strain the sauce to remove the seeds.
3. Drizzle over cake or ice cream.

*Can be prepared ahead and stored in the refrigerator for up to a week.

Cinnamon Cream Syrup

1 c. sugar
1/2 c. light corn syrup
1/4 c. water
1 can evaporated milk
1 tsp. vanilla extract
1/2 tsp. cinnamon

1. Combine sugar, corn syrup, and water in a saucepan. Bring to a boil over medium heat. Cook and stir for 2 minutes or until thickened.
2. Remove from heat. Stir in milk, vanilla, and cinnamon.
3. Use over pancakes or waffles.

Fruit Salad Dressing
Makes 2 cups

3 tbs. all-purpose flour
12 oz. pineapple juice
6 oz. frozen orange juice concentrate, thawed
1/4 c. lemon juice
1/2 c. sugar
1/4 c. honey

1. Combine the flour, juices, sugar, and honey in a saucepan. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly.
2. Serve warm or chilled over fresh fruit.
3. Any leftover dressing can be refrigerated for up to 1 week.

Simple Hollandaise Sauce
Great served over hot steamed asparagus, broccoli, or sugar snap peas -- or over poached eggs!

1/2 c. mayonnaise (can use a light version)
1/2 c. plain nonfat yogurt
1 tsp. yellow mustard
1 tsp. lemon juice

Mix all ingredients in a saucepan. Cook on low heat 5 minutes or until heated through, stirring constantly.