Fresh Blueberry Sauce
- 3 cups fresh blueberries - you can use frozen in winter
- ¼ cup Truvia or ½ cup Splenda
- 1 teaspoon lemon juice
- 2 teaspoons cornstarch
- Gently heat and then simmer fruit with sweetener and lemon juice over medium heat until the berries pop and a lovely dark purple juice forms. Dissolve cornstarch into 2 tablespoons water and pour into simmering fruit and cook, bring to a boil and stir constantly until berry compote is thick, glossy, and beautiful. Cool.
- Spoon on top of Greek yogurt, add to oatmeal, eat in a small dish with a spoon, use to flavor a protein shake, mash a tablespoon with ¼ cup of balsamic vinegar,1/2 cup olive oil, and three or four basil leaves for a very tasty blueberry balsamic vinaigrette.
This is one of my favorite things! I have a three pound container of fresh summer blueberries in the fridge right now for this dish. Its nice to be able to have a bowl of berry sauce to use in so many ways. Love this with Greek yogurt! It just wakes up all your taste buds.