Lemon Rum Sauce
This is a sugar free version of a classic rum sauce. You can put it on bread pudding, cake or ice cream.
Ingredients:
1/2 cup xylitol sugar
2 tbs cornstarch
1 tsp pie spice blend
Pinch salt
2 lemons, zested and juiced (add water to juice to make one cup)
1/4 cup spiced dark rum
1 tbs butter
1 tsp vanilla extract
Instructions:
Put sugar, cornstarch, spices, salt, water/juice, and rum in a sauce pan. Heat mixture slowly (lowest setting) until bubbly and thick. Remove from heat and whisk in butter and vanilla. Serve warm on anything from pound cake to cream puffs.