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Blueberry Ice Cream Topping Recipe

Blueberry Ice Cream Topping Recipe

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."
TOTAL TIME: Prep/Total Time: 20 min. YIELD:12 servings

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

  • 1. 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.
  • 2. Combine cornstarch and cold water until smooth; stir into hot blueberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the lemon juice, vanilla and cinnamon. Serve over ice cream. Yield: 1-1/4 cups.

Nutritional Facts

1 serving (2 tablespoons) equals 23 calories, trace fat (trace saturated fat), 0 cholesterol, 12 mg sodium, 6 g carbohydrate, 1 g fiber, trace protein.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.