Fresh Blueberry Sauce

3 Reviews
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Photo: Randy Mayor; Styling: Cindy Barr
Yield
12 servings (serving size: about 3 tablespoons)
June 2007
RECIPE BY Cooking Light

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

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

Nutritional Information

  • Calories 59
  • Caloriesfromfat 6%
  • Fat 0.4g
  • Satfat 0.2g
  • Monofat 0.1g
  • Polyfat 0.0g
  • Protein 0.1g
  • Carbohydrate 14.3g
  • Fiber 0.3g
  • Cholesterol 1mg
  • Iron 0.0mg
  • Sodium 2mg
  • Calcium 1mg

How to Make It

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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Ratings & Reviews

Wrong recipe for Blueberry Topping

lforsythe80
May 31, 2017
I made this recipe and confused with another 1 that I had made previously by Cooking Light.  This is a mess of a recipe.  Very watery.  Had to start over with the right recipe which I am attaching a link.  http://www.myrecipes.com/recipe/blueberry-pie-sundaes Use this for a delicious topping that has more consistency.

kelgor's Review

KeepontryingM
June 24, 2009
I added some cornstarch and extra berries. Next time I'll leave the vanilla out and add extra lemon juice. Overall, we enjoyed it, but a thicker consistency would be more desirable.

KeepontryingM's Review

kelgor
February 02, 2015
More of a blueberry syrup. I won't make it again.
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