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.