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Nutrition Facts
Serving Size 1 cups 440g Recipe makes 2 cups)
Calories 274
Calories from Fat 9		(3%)
Amount Per Serving		%DV
	Total Fat 1.1g	1%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.1g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 7mg		0%
Potassium 393mg		11%
Total Carbohydrate 68.6g		22%
	Dietary Fiber 7.4g	29%
	Sugars 47.7g
Protein 2.9g		5%
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Blueberry Sauce

Recipe #94214 | 10 min | 1 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: CountryLady
Jun 24, 2004

According to Tufts University in Massachusetts, blueberries have the most antioxidant power of 40 fruits & veggies they compared - its good to know that something that tastes so good is also good for you! This recipe, from Bonnie Stern, is mates well with pancakes, waffles, ice cream or angel food cake.

2 cups (change servings and units)

Ingredients

4 cups blueberries, fresh or frozen
1 cup grape juice
1/4 teaspoon ground cinnamon
1 teaspoon grated lemon, rind of
2 tablespoons cornstarch
2 tablespoons cold water

Directions

1
Combine first 4 ingredients in a medium saucepan& bring to a boil; reduce heat& simmer gently for 3 to 4 minutes until blueberries become tender.
2
Combine cornstarch& water in a small bowl until smooth; add to blueberry mixture& cook, stirring until thickened, about 5 more minutes.
3
Serve warm or cold.

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Featured Reviews for This Recipe

From: BrandNewJen

On Jun 10, 2008

I made this as written, except I used a tbsp of lemon juice as I had no fresh lemons and added about 3 packets of Splenda to sweeten it up. I used a bag of frozen blueberries (about 1 pounds) and I mashed up my blueberries as they cooked, as we don't like the "pop" that blueberries have sometimes. Very good! Served with http://www.recipezaar.com/13530Healthy Oatmeal Pancakes along with a dollop of lite cool whip. YUM! This made a lot, as well!

0 people found this review helpful

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From: Marie

On May 17, 2005

Served this over waffles for a really nice breakfast. Took Judy's advice and also added some Splenda. Gotta be sweet! Thanks for Posting, CL.

1 person found this review helpful

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From: Kitchen Witch Steph

On Jun 5, 2005

My husband recently became dissatisfied with his Breyer's fruit on the bottom yogurt. He complained that they had changed the texture of the yogurt and it was now too creamy. (like all the kiddie yogurt) I'm not crazy about the high fructose corn syrup and other add ins that are in all of the yogurts on the market anyway so I set out to make him some yogurt cups. We really wanted to avoid sugar if we could so I gave this a try. I cut the recipe in half and left out the cinnamon and because I did use frozen blueberries, left out the water also. I set aside some of grape juice instead to be mixed with the cornstarch. I'm glad I did because we wanted more berries and less sauce. He loved it and was very happy with it being a bit on the tart side. He could feel like a grown-up eating his yogurt again.

2 people found this review helpful

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From: Judy from Hawaii

On Jul 1, 2004

I served this sauce over Lennie's Blueberry Buttermilk Pancakes & it made for a very satisfying supper. I did find the sauce to be just a bit tart, especially for my teenagers' tastes, so I added a packet of Splenda. I think if it was served over something that was more sweet like ice cream, it probably wouldn't need it. I used frozen blueberries & felt they worked fine.

2 people found this review helpful

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