Blackberry Sauce

Prep Time
Cook Time
Ready In

Recipe: #539

October 15, 2011

"I was looking for something besides syrup for pancakes, since we try to avoid processed sugar as much as we can, and thought of fruit. But plain fruit didn't sound that great either, so I decided to see what I could do with some frozen berries. This sauce is soooo good on pancakes, and would also be great on ice cream :) "

Original is 4 servings


  • Serving Size: 1 (104.8 g)
  • Calories 204
  • Total Fat - 8.2 g
  • Saturated Fat - 2.5 g
  • Cholesterol - 6.8 mg
  • Sodium - 500 mg
  • Total Carbohydrate - 26.4 g
  • Dietary Fiber - 3.6 g
  • Sugars - 3.2 g
  • Protein - 6.2 g
  • Calcium - 29.5 mg
  • Iron - 2.5 mg
  • Vitamin C - 0.7 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Combine splenda and cornstarch in a saucepan, then stir in the water. After the cornstarch has dissolved, add the frozen berries.

Step 2

Over medium-high heat, stir until the mixture comes to a boil.

Step 3

Lower heat to medium and boil, while stirring, for one minute.

Step 4

Remove from the heat and allow to cool.


No special items needed.

1 Reviews


More than anything else, I made this for a frozen yogurt topping, but already know it's wonderful on some cottage cheese as a mid-day snack! Great way for me to use some of the other frozen berries I have around for making smoothies! Thanks for sharing the recipe!


review by:
(12 Jan 2012)

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