Cinnamon Blueberry Sauce

Name: Cinnamon Blueberry Sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 1 cup.
Ingredients: Sugar substitute equivalent to 1/4 cup sugar; 2 teaspoons cornstarch; 2 cups frozen unsweetened blueberries; 1/4 cup water; 2 tablespoons lemon juice; 1/2 teaspoon ground cinnamon

Having frozen yogurt for dessert? Top it with this nutrient-packed sauce from Linda Johnson. “It’s tasty over pancakes, too,” she writes from Montesano, Washington.

Ingredients

Sugar substitute equivalent to 1/4 cup sugar
2 teaspoons cornstarch
2 cups frozen unsweetened blueberries
1/4 cup water
2 tablespoons lemon juice
1/2 teaspoon ground cinnamon

Directions

In a small saucepan, combine sugar substitute and cornstarch. Add the blueberries, water, lemon juice and cinnamon. Cook and stir until mixture comes to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring frequently. Serve warm. Refrigerate leftovers.

Editor's Note

This recipe was tested with Splenda no-calorie sweetener.

Nutrition Facts

1/4 cup: 50 calories, 1g fat (0 saturated fat), 0 cholesterol, 1mg sodium, 12g carbohydrate (8g sugars, 2g fiber), 0 protein. Diabetic Exchanges: 1 fruit.

Originally published as Cinnamon Blueberry Sauce in Light & Tasty February/March 2006

Reviews

My Review

Click stars to rate

Average Rating:

DELLQ

Aug 10, 2013

I have made this recipe so many times. I have made for filling in desserts as well as for ice cream, pound cake and angel food cake. It is #1 in our family and since I have made this sauce my mother-in-law makes all the time.
jseastedt

Apr 26, 2013

I served this to friends with vanilla ice cream with lemon bars. It was a success! I omitted the cinnamon and it was still delicious! I will make this again!
joedebfry

Nov 8, 2011

I've made this several times; we all love it. It is equally good using a mix of frozen blueberries, raspberries and blackberries.
SarahELM

Jun 19, 2010

Delicious and easy to make! I used half of the sugar (and used real sugar, not a substitute).