1/3 cup Better 'n Peanut Butter
4 tsp. reduced sodium soy sauce
4 tsp. fresh lime juice
1 Tbsp. red curry paste
1 Tbsp. minced green onion
2 tsp. minced garlic
1 tsp. grated ginger root
1 tsp. minced fresh cilantro
1 tsp. light brown sugar
1 tsp. cornstarch
2/3 cup vegetable broth

In a medium microwaveable bowl, stir together all ingredients except vegetable broth. Slowly stir in broth.

*Microwave on High 1 -1/2 minutes or until boiling, stirring several times. Serve hot or at room temperature.

Yield: about 1 -1/3 cups ( about 2 Tablespoons per serving.)

Sauce may be added to stir -fried vegetables or used as a dipping sauce for chicken or egg rolls.

*Recipe was tested in a 1250 watt microwave oven, adjust cooking time accordingly.

Servings: 10

1/4 cup prepared Sweet & sour sauce
1/4 cup Better 'n Peanut Butter
2 tsp. fresh lemon juice
2 tsp. minced garlic
1-1/2 tsp. lower sodium soy sauce
1 tsp. Sriracha hot pepper sauce* or to taste

In a small bowl, stir together all ingredients until smooth. May be served at room temperature or chilled.

Yield: about 2/3 cup

About 5 (2 tablespoon) servings.

*Other types of hot pepper sauce may be used, adjust amount to reach desired spice level.

1/4 cup Better 'n Peanut Butter
1/4 cup sweet orange marmalade
2 tsp. minced garlic
1-1/2 tsp. less sodium soy sauce
1-1/2 tsp. fresh lime juice
1 tsp. grated ginger root
1 tsp. finely chopped cilantro
1/2 tsp. Sriracha hot pepper sauce* or to taste

In a small bowl, stir together all ingredients. Cover and chill 20 minutes for flavors to blend.

Yield: about 1/2 cup.

*Other hot pepper sauce may be used, adjust accordingly.

Servings: About 4, 2 Tbsp. per serving.