Made with fresh or frozen blueberries, fruit juice, sweetened with sugar, and has a hint of lemon to brighten it up. This is my all-time favorite pancake topping!
93 kcal
/serving
10 min
Serves
6
Easy
American
Vegetarian
Ingredients
- 2 cup (480ml)s (10 oz) blueberries
- 1 cup (240ml) + 2 Tbsp blueberry juice, (grape juice or apple juice, divided)
- 1/3 cup granulated sugar*
- 4 tsp cornstarch
- 1 Tbsp lemon juice
Preparation
Not specified
Cooking
- Add blueberries, 1 cup (240ml) juice and sugar to a small saucepan, stir.
- Bring to a simmer over medium-high heat.
- Reduce heat to low and let simmer 6 - 10 minutes, stirring occasionally, until many of the blueberries have burst.
- In a small bowl whisk together remaining 2 Tbsp juice with the cornstarch then pour into pan.
- Let simmer 1 minute longer to thicken while stirring constantly.
- Remove from heat.
- Stir in lemon juice.
- If desired press and strain through a mesh sieve to remove skins, blitz in a blender (be sure to remove lids center insert and cover with a towel to blend since it's a hot liquid), or serve as is.
Plating & Serving
Not specified
Suggested Sides
Nutrition per Serving
93
Calories
0.6g
Protein
23.8g
Carbs
8% DV
0.3g
Fat
1.8g
Fiber
5% DV
18.6g
Sugars
1mg
Sodium
| Diet Type | High Fiber Low Fat Low Sodium |
| Health Labels | Low Fat Abs Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Gluten Free Wheat Free Egg Free Milk Free Peanut Free Tree Nut Free Soy Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Sesame Free Lupine Free Mollusk Free Alcohol Free No Oil Added Fodmap Free Kosher |
| Allergen Info | Gluten Wheat |
* Daily Values based on a 2,000 calorie diet.
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Recipe Details
