Lemon Blueberry Sauce

prep time:: 10 min
total time:: 20 min , plus cooling

About 1 1/2 cups sauce

This sauce is great on pancakes and waffles, but can also be used on ice cream. For a great treat, add a spoonful of this to some greek yogurt. You can use sugar instead of the Splenda in this recipe, but using Splenda instead helps keep the calorie count low.

ingredients

2 cups fresh blueberries, rinsed and drained
Zest and juice of one lemon
1/3 cup Splenda granulated
1/4 cup plus 2 tbsp water
2 tsp cornstarch

directions

1
In a small saucepan, combine the blueberries, 1/4 cup water, lemon zest, and Splenda. Cook over medium heat, stirring regularly, until bubbling. Continue cooking, breaking some of the berries with the back of a spoon, until mixture begins to thicken, about 5 minutes.
2
In a small bowl, combine the lemon juice, 2 tbsp water, and cornstarch. Whisk well to combine. Add to the blueberry sauce and continue stirring until mixture becomes thick and bubbly. Remove from heat and allow to cool.

Source: Amanda Caudle