Prep 1 min
Cook 7 mins
This is a really simple recipe for a low-point breakfast. I serve this warm on top of Nutra-Grain Low-Fat waffles. yum! For more tart syrup, start with 3/4 cup splenda and add more if necessary.
- 1 pint fresh blueberries
- 1 cup Splenda sugar substitute
- 1⁄4 cup water
- 1⁄2 teaspoon cornstarch
- 1 teaspoon lemon juice
- Dissolve cornstarch in water.
- Combine all ingredients in a small saucepan and cook over medium heat until it thickens up.
- Serve or refrigerate immediately.
This tasted great and was very easy to make!
This was really great! Obviously nothing made with Splenda will taste the same as if it were made with sugar but I've been eating stuff made with artificial sweetener for so long that the full sugar version of things seems too sugary to me most of the time. I used this on some Fiber One pancakes and I told my mom that I felt like I was cheating big time because it seemed like such a decadent breakfast. Thanks for posting the recipe - it will definitely become a regular on the mornings I have time to cook a big breakfast.
I absolutely LOVED this blueberry syrup. It is so quick and easy to make and tastes great. This is so much better than the store bought blueberry syrup. I love flavored syrups but thought I couldn't have it any more since being diagnosed with Type 2 diabetes. Now I can treat myself to blueberry syrup again. Thanks for the great recipe, Melanie. Made for 2011 All You Can Cook Buffet.