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

Recipe by Cooking Light June 2007

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Randy Mayor; Styling: Cindy Barr

Recipe Summary

Yield:
12 servings (serving size: about 3 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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Nutrition Facts

59 calories; calories from fat 6%; fat 0.4g; saturated fat 0.2g; mono fat 0.1g; poly fatg; protein 0.1g; carbohydrates 14.3g; fiber 0.3g; cholesterol 1mg; ironmg; sodium 2mg; calcium 1mg.