*From Company`s Coming Diabetic Cooking cookbook
BLUEBERRY SAUCE
This is very good with buttermilk pancakes (also posted here).
3 cups fresh (or frozen, thawed), blueberries
1/2 cup unsweetened apple (or pineapple) juice
4 tsp cornstarch
2 Tbsp cold water
1 tsp lemon juice
1/2 tsp vanilla
2 Tbsp sugar substitute (such as Sugar Twin)
Place blueberries and apple juice in mediums aucepan. Simmer on medium about 4 to 8 minutes until blueberries start to break apart and are soft.
Combine cornstarch with water in small dish. Stir into blueberries. Bring to a boil. Boil for about 2 minutes on low until clear and thickened. Remove from heat.
Stir in lemon juice, vanilla and sugar substitute. Serve warm or at room temperature. Makes 2 cups.
Nutrition info: 1/4 cup: 46 calores; 0.2 g total fat; 4 mg sodium; trace protein; 11 g carbohydrate; 2 g dietary fiber
Choices: 1 fruit & vegetable