Fresh Blueberry Sauce

Photo: Randy Mayor; Styling: Cindy Barr

Serve this sauce chilled over low-fat pound cake or ice cream. It's also nice warm over pancakes or waffles for breakfast.

Yield: 12 servings (serving size: about 3 tablespoons)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 59
  • Calories from fat: 6%
  • Fat: 0.4g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.1g
  • Carbohydrate: 14.3g
  • Fiber: 0.3g
  • Cholesterol: 1mg
  • Iron: 0.0mg
  • Sodium: 2mg
  • Calcium: 1mg

Ingredients

  • 1 cup water
  • 3/4 cup sugar
  • 1 cup fresh blueberries
  • 1 teaspoon butter
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon ground nutmeg

Preparation

  1. Combine 1 cup water and sugar in a small saucepan over medium-high heat; bring to a boil. Cook 5 minutes or until sugar dissolves, stirring constantly. Add blueberries and remaining ingredients to pan; return to boil. Reduce heat to medium; cook 4 minutes or until berries pop, stirring occasionally. Remove from heat.
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