Blueberry Sauce for Thin Pancakes
- Number of Servings: 5
Ingredients
In a medium saucepan, combine blueberries, Splenda, orange juice, lemon juice, and cinnamon over medium-low heat, stirring occasionally, until berries begin to pop, about 7 minutes.
In a small bowl, completely dissolve cornstarch in 1 Tbsp. water. Add to blueberry mixture, increase heat, and boil sauce for 1 minute. Let cool before serving. Makes about 2 1/2 cups (or five half cup servings).
Number of Servings: 5
Recipe submitted by SparkPeople user ISIS73.
3 cups frozen blueberries (unsweetened)1/2 cup Splenda1/2 cup orange juice2 tsp lemon juice1/2 tsp cinnamon (optional)1 tbsp cornstarch
In a medium saucepan, combine blueberries, Splenda, orange juice, lemon juice, and cinnamon over medium-low heat, stirring occasionally, until berries begin to pop, about 7 minutes.
In a small bowl, completely dissolve cornstarch in 1 Tbsp. water. Add to blueberry mixture, increase heat, and boil sauce for 1 minute. Let cool before serving. Makes about 2 1/2 cups (or five half cup servings).
Number of Servings: 5
Recipe submitted by SparkPeople user ISIS73.
Nutritional Info Amount Per Serving
- Calories: 65.5
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 3.1 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 2.7 g
- Protein: 0.6 g
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