Blueberry Ice Cream Topping
Country Woman
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Here's the scoop on a sensational sauce! Describes Betty Leibnitz of Hallock, Minnesota, "It has fresh-fruit flavor and is delicious with angel food cake, too."
SERVINGS: 12
CATEGORY: Dessert
METHOD: Other stovetop
TIME: Prep/Total Time: 20 min.
Ingredients:
- 2 cups fresh or frozen blueberries
- 1 tablespoon water
- 2 tablespoons sugar
- Pinch salt
- 1/2 teaspoon cornstarch
- 1 teaspoon cold water
- 1-1/2 teaspoons lemon juice
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon ground cinnamon
- Ice cream
Directions:
In a saucepan, combine the blueberries, water, sugar and salt; cook and stir over low heat until sugar is dissolved. Bring to a boil. Reduce heat; simmer, uncovered, for 7 minutes or until the berries burst.
Combine cornstarch and cold water until smooth; stir into hot blueberry mixture. Bring to a boil; cook and stir for 2 minute or until thickened. Remove from the heat; stir in the lemon juice, vanilla and cinnamon. Serve over ice cream. Yield: 1-1/4 cups.