Instructions: Whisk sugar and cornstarch in small saucepan to blend. Add 1 cup water and stir over medium heat until mixture boils and thickens. Remove from heat. Add butter and stir until melted. Whisk in lemon juice and lime juice. Cool sauce to room temperature. Stir in lemon and lime slices and vanilla extract. Add food coloring, if desired.

This recipe yields about 1 2/3 cups.

Comments: For a quick dessert, serve this tangy sauce over strawberries, purchased angel food cake or some fat-free pound cake.

Yield: 1 2/3 cups

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