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 or as a simple topping for Inspire Protein Kitchen Pancakes.

It just wakes up all your taste buds.


  • 3 cups fresh blueberries - you can use frozen in winter
  • 1/4 cup Truvia or 1/2 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.
  • Chill before serving.

Spoon on top of Greek yogurt, as a topping for Inspire Protein Kitchen Pancakes, eat in a small dish with a spoon. For a quick salad dressing idea mash a tablespoon with 1/4 cup of balsamic vinegar, 1/2 cup olive oil, and three or four basil leaves for a very tasty blueberry balsamic vinaigrette.

Bariatric Recipes Advice, Rants & Support Podcast: Real Talk