"Our family enjoys this sweet fruit sauce on French toast, angel food cake, fat-free frozen yogurt or most anything we can drizzle it over," notes Mary Jo Carlton from her home in Montrose, Pennsylvania.
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup water
- 2 cups fresh or frozen blueberries
- In a saucepan, combine sugar, cornstarch, cinnamon and nutmeg. Gradually stir in water until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in blueberries; return to a boil. Reduce heat; cook and stir for 5 minutes. Serve warm. Yield: 1-3/4 cups.
Originally published as Blueberry 'N' Spice Sauce in Light & Tasty August/September 2002, p42
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