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Blueberry Sauce for Sorbet Recipe

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Kay Tanberg writes, “We enjoy this refreshing and lovely dessert on warm days at our summer home in Two Harbors, Minnesota.”

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Diabetic Friendly

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Blueberry Sauce for Sorbet Recipe

Prep: 15 min. + chilling

Yield: 24 Servings

15 15

Ingredients

2 tablespoons cornstarch
1 cup water
4 cups fresh blueberries
3 tablespoons sugar
3 tablespoons lemon juice
Lemon sorbet
Additional blueberries, optional

Directions

In a large saucepan, combine the cornstarch and water until smooth. Stir in blueberries, sugar and lemon juice. Bring to a boil; cook and stir for 1 minute or until thickened. Cool slightly. Transfer mixture to a blender; cover and process until smooth. Strain and discard seeds. Pour sauce into a bowl; cover and refrigerate until chilled.
To serve, spoon sauce over scoops of sorbet. Garnish with additional blueberries if desired. Refrigerate leftover sauce. Yield: about 3 cups.

Nutritional Analysis: 2 tablespoons sauce (calculated without sorbet) equals 23 calories, trace fat (trace saturated fat), 0 cholesterol, 2 mg sodium, 6 g carbohydrate, 1 g fiber, trace protein. Diabetic Exchange: 1/2 fruit.

Originally published as Blueberry Sauce for Sorbet in Taste of Home August/September 2005, p 11

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