Nutrition Facts

  • One serving:
  • 1/4 cup (calculated without ice cream)
  • Calories:
  • 96
  • Fat:
  • 0 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 52 mg
  • Carbohydrate:
  • 25 g
  • Fiber:
  • 1 g
  • Protein:
  • 0 g

Blueberry Sauce

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

PREP

10 min.

COOK

10 min.

TOTAL

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.

Printed from tasteofhome.com Sep 7, 2008

Copyright Reiman Media Group, Inc © 2008