Blueberry Sauce
Cooking for 2
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On steamy afternoons in Eugene, Oregon, Doris Dezur drizzles this luscious blueberry topping over a simple scoop of vanilla ice cream or a slice of angel food or pound cake.
SERVINGS: 3
CATEGORY: Low Fat
METHOD: Chill
TIME: Prep/Total Time: 20 min.
Ingredients:
- 1/4 cup sugar
- 1 teaspoon cornstarch
- Dash salt
- 1/4 cup water
- 1 cup fresh or frozen blueberries
- 1-1/2 teaspoons lemon juice
- 1/2 teaspoon grated lemon peel
- Vanilla ice cream
Directions:
In a small saucepan, combine the sugar, cornstarch and salt. Gradually whisk in water until smooth. Add the blueberries, lemon juice and peel; bring to a boil over medium heat, stirring constantly. Cook 2-3 minutes longer or until thickened, stirring occasionally (some berries will remain whole). Serve warm or chilled over ice cream. Yield: 3/4 cup.