Up Those Antioxidants With Blueberry Sauce

READY IN: 20mins
PaulaG
Recipe by ladypit

This is from a column written by the American Institute for Cancer Research published in the Daily Oklahoman. It sounds like a great use for frozen blueberries, and a way to get all of those healthy anti-oxidants!

Top Review by South Carolina Girl

This sauce is fantastic! I used Splenda so that that I could use it for Weight Watchers' Core plan. I plan to try it with some cheesecake pudding. I halved the recipe, thinking it would be too much for just me, but I definitely could have made the full amount! Thanks for the recipe! Made for Healthy Choices ABC.

Directions

  1. Defrost the berries.
  2. Put them in a deep pan and add the lemon juice.
  3. Cook over medium heat until the berries are really juicy, about 5 minutes.
  4. Add the lemon zest.
  5. Turn up the heat to medium-high and boil until the berries are soft, about 5 minutes.
  6. Add the sugar and bring to a boul over medium-high heat.
  7. Pout it into a heat-proof container and cool it to room temp.
  8. It should thicken as it cools.
  9. Remove the lemon zest.
  10. Cover it and refrigerate it.
  11. It can keep for up to a week in the fridge.

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