Blueberry Pie Topping sugar free KK
- Number of Servings: 8
Ingredients
1.5 cups fresh blueberries1 cup Splenda1 tablespoon cornstarch and water
Mix Blueberries and Splenda in pot and cook over medium heat.
Mix Corn Starch and 2 tablespoons of Water in a gravy shaker to blend and add to Blueberries.
Mix thoroughly and cook over medium heat until translucent and thickened.
Allow to cool and put on top of cheesecake pudding pie.. Enjoy
Number of Servings: 8
Recipe submitted by SparkPeople user STUTTERBOX.
Mix Corn Starch and 2 tablespoons of Water in a gravy shaker to blend and add to Blueberries.
Mix thoroughly and cook over medium heat until translucent and thickened.
Allow to cool and put on top of cheesecake pudding pie.. Enjoy
Number of Servings: 8
Recipe submitted by SparkPeople user STUTTERBOX.
Nutritional Info Amount Per Serving
- Calories: 17.1
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 1.7 mg
- Total Carbs: 4.3 g
- Dietary Fiber: 0.7 g
- Protein: 0.2 g
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