By ladypit on February 12, 2004
Photo by PaulaG
Photo by PaulaG
"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!"
Serving Size: 1 (413 g)
Servings Per Recipe: 1
"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."
"Excellent flavor and so easy to fix. I skipped step #1 and had my sauce done in 5 minutes. Used splenda for the sweetner and 1 teaspoon of cornstarch to thicken up a bit. If you use the cornstarch be sure and add with all the ingredients and stir to dissolve before heating. I used this on top of #248423 Healthy Protein Cheese Cake. This was a match made in heaven for my diet. Thanks ladypit."
"Easy peasy, and yummy. I used fresh local blueberries but I think I added a bit too much freshly squeezed organic lemon juice and ours wasn't as sweet as it was meant to be but it was still good. I served this at room temperature overtop of a recipe I intend to post for a lightly chilled lebneh (an Middle Eastern cream cheese) cheese cake which I added close to serving time. It was excellent. I used organic lemon zest and organic cane sugar. I may make this again to go over some vanilla ice cream!"
"This was great! I used it on pancakes, but I think it will be fantastic over cheesecake or like South Carolina Girl mentions, some cheesecake pudding...among many other possibilities! Thanks for sharing!"
"This was the BEST blueberry sauce I've ever had! I've studied nutrition for many years, blueberries are one of the top 5 healthiest foods to eat to prevent cancer, along with garlic, broccoli,onions,& cabbage...I always look for recipes that are easy, delicious & healthy; this was all three. We had this over pancakes, it was fantastic; we'll be making this often. Thanks"
"Yum! I love blueberries and knew I would love this. :) I scaled down the recipe with no problem, and they sat for about 10 minutes while I made Recipe #89327, so it was pretty thick. Delish!"
"Really good! We just had it on the whole wheat cinnamon waffles mentioned here and it was great! Thanks for the idea! I didn't have lemon zest or fresh lemon juice...used "Real Lemon". It still was yummy! And really easy! I'm looking forward to trying it on icecream too. "
"Fabulous! Looks like this is going to be a new standard in my fridge! The kids and I loved this on pancakes, French toast and especially Whole-Wheat Cinnamon Waffles. A hint of lemon livens up the sauce without overpowering the blueberry flavor. Would be amazing on all kinds of things like lemon pound cake, plain yogurt or oatmeal, to name just a few. Thanks, Jen, for sharing the recipe!"
"I made this with some frozen blueberries I had left in the freezer. I didn't that them, just put them in the pot and followed the recipe directions. This is so easy to make and so delicious! Very fresh flavour! Perfect consistency. I served it over vanilla ice-cream. Absolutely wonderful!"
"Oh Wow! This was great. I made it using fresh blueberries with a few raspberries thrown in. Otherwise I followed the recipe exactly. We ate it over pancakes and three of us finished it off!! Nothing left to go in the fridge."
"I took Geema's lead and used fresh blueberries and honey. This sauce was wonderful over pancakes. I think I will use leftovers to serve over frozen vanilla yogurt."
"This sauce is so berry delicious! I used fresh blueberries, and substituted a little over 1/4 cup honey for the sugar. The lemon juice and zest made such a difference in this sauce, providing a really refreshing taste to compliment the sweetness. This sauce smells terrific too. Ladypit, my DH just loves this sauce...thanks."