Cook carrot juice, carrots, maple syrup and salt in saucepan over medium heat until carrots are soft and tender, about 20 minutes. Add whipping cream and lemon juice and stir well to blend. Strain through mesh strainer. Yields 1 cup.

Each tablespoon: 45 calories; 169 mg sodium; 5 mg cholesterol; 2 grams fat; 8 grams carbohydrates; 1 gram protein; 0.61 gram fiber

Comments: This sauce is best served cold or at room temperature. You might want to garnish the sauce with crunchy toasted coconut, currants rolled in spicy sugar (sugar mixed with nutmeg, cinnamon and allspice) or bits of crystallized ginger.

Recipe

Pressman, who founded the Old Town Bakery in Pasadena, Ca

Formatted for Mastercook by Lynn Thomas - Lynn_Thomas@prodigy. Net