Ingredients (use vegan versions):
- 2 cans (8 oz) pineapple, crushed (in juice), undrained
- 1 pkg (10 oz) frozen strawberries, thawed, pureed
- 1/4 cup granulated vegan sugar
- 4 teaspoon cornstarch
- 1 lemon, juiced and peel grated
Directions:
Combine pineapple, strawberries, vegan sugar, cornstarch, 1 teaspoon lemon
peel and 1 tablespoon lemon juice in a large saucepan. Cook, stirring
until sauce boils and thickens. Cool. Makes 8 Servings.
Serve over ice cream.
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