Blueberry CompoteSubmitted by: CARLY783
IntroductionWe use this on pancakes, in oatmeal, over ice cream...the possibilities are endless! We use this on pancakes, in oatmeal, over ice cream...the possibilities are endless!
1 1/2 cups frozen blueberries
1/8 tsp. lemon juice
3 tbsp. Splenda
1/2 cup water
2- Allow to thaw for about 1 minute, then pour in the water. Cook for about 5 minutes over medium-high, then stir in the Splenda and lemon juice.
3- Cook until desired consistency is reached.
Number of Servings: 6
Recipe submitted by SparkPeople user CARLY783.
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Easy and delicious! It was more watery than I like so next time I will try 1/4 c. of water. The berries would have been totally dissolved if I had cooked this long enough to thicken it. I also read on another site to reserve 1/2 the berries and add halfway through the cooking time for more texture. - 8/1/10
I make this recipe one serving at a time by microwaving 1/2 cup of blueberries for one minute then stirring in the fiber-added Splenda. I add it to Greek Yogurt--also works well with blackberries, strawberries, raspberries, and combinations thereof. The lemon juice and cinnamon also optional. - 7/3/10