Light Blueberry Sauce
photo by Anonymous
- Ready In:
- 3 tablespoons orange juice
- 1⁄2 tablespoon cornstarch
- 1 cup blueberries (fresh or frozen)
- 2 tablespoons sugar
- Combine all ingredients in a small saucepan.
- Heat over medium heat, stirring, until thick.
- Serve over pancakes, ice cream, cake or other dessert.
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This is a terrific, quick, healthy sauce-I was so tickled at how easy and tasty it is. I used frozen blueberries & topped your banana pancakes with it & ended up with what is now my favorite breakfast. I think it’s even kind of poetic- banana pancakes with blueberry sauce -makes me want to get up in the morning. I’ll use it with other things down the road like desserts, it really makes kind of a dramatic statement for something so easy.
Delish and easy peasy! I omitted the sugar and it was still plenty sweet. My kids love it. I used it for the first time on waffles this morning but can think of 100 other things it would be great with. This recipe made enough to generously top four waffles. I'll make a bigger batch next time and save some for later. Healthier and much more impressive than a jug of maple syrup. Love!
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There was a bag of frozen blueberries languishing in my freezer... clumps of ice were already starting to form in there, so I figured it was time to do SOMETHING with them! I'm glad I decided to make this recipe, because it was simply wonderful. Initially I left out the cornstarch, but when all of that ice began to melt I needed it to thicken it up, so I added about a teaspoon. I used Splenda in place of the sugar, and used the sauce to top whole-wheat pancakes. The only change I'd make next time is to replace some of the orange juice with water, because I thought it was just a tad TOO sweet; but the blueberry flavor was just perfect. Thanks for posting!