Mixed Berries with Vanilla Sauce

 

3

tablespoons sugar

1

tablespoon cornstarch

1 1/2

cups vanilla soymilk

2

egg yolks, beaten

1

teaspoon vanilla

4

cups fresh mixed berries (such as raspberries, strawberries and blueberries)

• 1 Stir together sugar and cornstarch in 1-quart stainless steel or nonstick saucepan (do not use aluminum because the sauce will discolor). With wire whisk, stir in soymilk and egg yolks until well blended.
• 2 Heat to boiling over medium heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat; stir in vanilla. Refrigerate about 1 hour or until cold.
• 3 Divide berries among 6 individual dessert dishes. Spoon vanilla anglaise over berries. Serve immediately.