A Very Simple Berry Sauce
Servings
Prep Time
Cook Time
Ready In
Recipe: #2856
November 20, 2011
Categories: Sauce, Sweet Sauces, Fruit, Blueberry, British, North American, Pacific Northwest, Pacific Rim, 5 Ingredients Or Less, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Make-Ahead, One-Pot Meal, Quick Meals, Small Batch Cooking, Romantic Dinner, Summer, Stove Top, Diabetic, Gluten-Free, Heart Healthy, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, Sugar Substitute, Make it from scratch more
"A wonderful simple sauce for any type of berries, topping for cheesecakes, ice cream, angelcake, almost any dessert you can think of, very yummy and not too sweet, taste the fruit not the sugar."
Ingredients
Nutritional
- Serving Size: 1 (186.6 g)
- Calories 118.2
- Total Fat - 0.5 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 3.4 mg
- Total Carbohydrate - 29.7 g
- Dietary Fiber - 3.6 g
- Sugars - 15.5 g
- Protein - 1.1 g
- Calcium - 9.9 mg
- Iron - 0.5 mg
- Vitamin C - 14.4 mg
- Thiamin - 0.1 mg
Step 1
Put the blueberries in a pot over low to medium heat, do not add water, there will be enough liquid from the thawing of the berries. We like our sauce quite tart, if you like it sweeter, add more Splenda or sugar. Stir the Splenda into the berries, cook stirring until the berries are thawed and the Splenda dissolved; about 5 minutes.
Step 2
Whisk together the cold water and the cornstarch until smooth, add mixture to the berries and simmer and stir until thickened, about 5 minutes. Try to keep most of the berries whole as much as possible. The recipe can be doubled or more.
Step 3
Use as a topping for anything you wish and enjoy!
Tips & Variations
No special items needed.