Warm Blueberry Sauce Recipe

Directions

In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and SPLENDA® Granulated Sweetener. Stir gently, and bring to a boil.
In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.

Nutrition

Amount Per Serving (8 total)

Calories
54 cal
3%

Fat
0.2 g
< 1%

Carbs
13.3 g
4%

Based on a 2,000 calorie diet

Reviews (9)

Rate This Recipe

lmryner

Nov. 30, 2008

"Easy to make and very tasty. Good alternative to syrup for diabetics...." See more"

Sarah Jo

Sep. 27, 2010

"I didn't need the extra water, I just wisked the cornstarch into the orange juice and the almond extract. I only used a tablespoon and a half of the cornstarch because I read through the reviews and o..." See morene commented that it was a little too thick. This turned out really well, it was great over homemade whole wheat pancakes. Though I liked the almond extract, I think I'd like vanilla extract better. I'll use that next time."

thislittlepiggy

Sep. 27, 2010

"This is a yummy basic sauce, and easily adaptable for other kinds of fruit. I've made strawberry and peach versions as well as the blueberry. I don't like Splenda, so I just used about 1/2 c. of plain..." See more old sugar. I also swapped vanilla extract for the almond extract, as I find the almond extract flavor a little too strong for my tastes. I originally used this sauce to spoon over slices of a lemon yogurt cake, but it's also fabulous with pancakes and ice cream. My husband even added some to a smoothie and loved it."

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