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Devonshire Cream Sauce for Fresh Fruit Recipe

"Many years ago following a trip to Ireland, I came home determined to create a sauce which would taste like Devonshire clotted cream. I came up with this delicious sauce that, though it isn't like what I was striving for, was wonderful as is for fruits and even some puddings." — LilyK

Servings: Yields 2 cups sauce

Active time: 5 minutes

Total time:


  • 4 Davidson's Safest Choice® pasteurized egg yolk(s)
  • 8 oz cream cheese, softened
  • 1/2 c sour cream
  • 1/2 c powdered sugar
  • 4 Tbsp frozen orange juice concentrate
  • 1 tsp vanilla extract


Combine all ingredients in a food processor and process until creamy and smooth. Spoon into a bowl, cover with plastic film, and refrigerate for several hours or even several days. Spoon over fresh berries, halved seedless grapes, or banana slices.


Add 1/2 tsp cinnamon and 1 tsp grated fresh ginger.


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Nutrition Facts

Serving Size (1/4 cup)
Total Servings Yields 2 cups sauce

Amount Per Serving:

Nutrition Category Amount
Calories 200
Calories from Fat 130
Total Fat 14g (22% DV)
Saturated Fat 8g (40% DV)
Trans Fat 0g
Cholesterol 135mg (45% DV)
Sodium 100mg (4% DV)
13g (4% DV)
Dietary Fiber 0g (0% DV)
Sugars 12g
Protein 4g
Vitamin A 10%
Vitamin C 15%
Calcium 4%
Iron 2%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.