Fresh Blueberry Sauce

When fresh blueberries are abundant and reasonably priced, I pick up a bunch.  Blueberries are a great source of fiber and antioxidants.  When buying look for plump firm berries covered with the dusty silvery bloom that indicates a sign of freshness. 

What we don't eat I freeze for future use...but what a better way to transform fresh berries and fancy up your pancakes, waffles, oatmeal, Greek yogurt, or dare I say, frozen yogurt or a slice of angel food cake than with a simple and quick blueberry sauce? 

The sauce makes just about anything you put it on special.  It would be fantastic on these Lemon Ricotta Pancakes or The BEST Protein Pancakes.

Fresh Blueberry Sauce *EASY*

from the kitchen of MKA

Printable Recipe

Servings - 8   Serving Size - about 1/4 cup of sauce   WW Points Plus per Serving - 1 Point+

Calories - 48.3,   Total Fat - 0g,   Carb. - 12.3g,   Protein - 0.3g,   Fiber - 1g

2 cups fresh blueberries

1/4 cup granulated sugar

1/2 cup water

1 TBSP cornstarch

juice of 1/2 lemon

In small saucepan, mix the berries with sugar.  Combine the water, lemon juice and cornstarch until the cornstarch is dissolved in a small bowl or glass measuring cup.  Pour onto the blueberries and sugar mixture.  Heat over medium heat until the blueberries soften and the sauce becomes bubbly and thick.  Allow to cool for a few minutes before serving.  Leftovers can be refrigerated. 

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I like fresh fruit just fine, but let's face it, it can get really boring and predictable after a while.  It's nice to change it up a bit without too much work to get there.  This sauce is just that.  You could change this sauce up by adding ginger, cinnamon or using juice instead of water and omitting the sugar for a totally different taste too.