Homemade Sugar-Free Espresso Sauce
The cream makes this a very rich addition to any dessert. However, it’s great with vanilla ice cream. This sauce will keep for weeks without the cream.
Serves: 4Hands-on: 15 minutesTotal: 15 minutesDifficulty: Easy
- ¼ cup instant espresso powder
- 1 Tbsp. cornstarch
- ¼ cup Splenda No Calorie Sweetener
- 1 cup cold water
- ¼ cup heavy cream
- Whisk espresso powder, cornstarch, Splenda, and water until smooth. Place in a saucepan and cook over medium heat, stirring until the sauce comes to a boil and thickens.
- Let cool and add cream. Serve warm or cold.