Blueberry Compote
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 20.1
- Total Fat: 0.2 g
- Cholesterol: 0.0 mg
- Sodium: 0.8 mg
- Total Carbs: 5.7 g
- Dietary Fiber: 1.1 g
- Protein: 0.2 g
View full nutritional breakdown of Blueberry Compote calories by ingredient
Introduction
We 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!Number of Servings: 6
Ingredients
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1 1/2 cups frozen blueberries
1/8 tsp. lemon juice
3 tbsp. Splenda
1/2 cup water
Directions
1- Pour frozen blueberries into a small saucepan over high heat.
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.
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.
Member Ratings For This Recipe
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ODDLOTS
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1CRAZYDOG
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THREEPETS3
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
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LADYCALICO
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
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SNUGGLEBUG2