Blueberry Pomegranate sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 pint blueberries1 bottle POM wonderful pomegranate juice2~4 tbsp tapioca, any size
De-stem and rinse blueberries.
In a saucepan, bring all ingredients to a boil. Boil for 25 mins, stirring often so tapioca doesn't stick to the bottom. Let cool. Transfer to a bowl and chill. Serve over angel food cake, whole wheat pancakes, nonfat cottage cheese, etc.
Note, this is very tart since there is no sugar added. If you want it sweeter add 1/4 - 1/2 cup white sugar or honey before simmering (but, this will add calories and carbs)
Serving Size: Makes a bowlful. 1 large spoonful per serving.
Number of Servings: 16
Recipe submitted by SparkPeople user JENAVA.
In a saucepan, bring all ingredients to a boil. Boil for 25 mins, stirring often so tapioca doesn't stick to the bottom. Let cool. Transfer to a bowl and chill. Serve over angel food cake, whole wheat pancakes, nonfat cottage cheese, etc.
Note, this is very tart since there is no sugar added. If you want it sweeter add 1/4 - 1/2 cup white sugar or honey before simmering (but, this will add calories and carbs)
Serving Size: Makes a bowlful. 1 large spoonful per serving.
Number of Servings: 16
Recipe submitted by SparkPeople user JENAVA.
Nutritional Info Amount Per Serving
- Calories: 37.9
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 5.3 mg
- Total Carbs: 9.5 g
- Dietary Fiber: 0.7 g
- Protein: 0.3 g
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