There’ll come a time in your life when you neeeeeeeeed this gorgeousness.
Blueberries, citrus, and a little vanilla…this is perfect as a sauce, jam, or when warmed, even a syrup. Add to plain Greek yogurt, into ricotta, a protein shake, over my Oatmeal cottage Cheese Pancakes, or rolled in my Crepes with a a little cream cheese schmear…spooned over a low-sugar cheesecake…you get the drift.
The recipe makes quite a bit, but freeze and keep for when that I-need-some-blueberry-sauce-now emergency strikes.
5 cups fresh or frozen blueberries
1/2 cup Whey Low Granular (regular sugar, if you prefer)
1/2 cup Splenda Granular (OR use all Splenda or all WL)
Zest and juice of one large lemon OR medium orange
1/8 teaspoon salt
1 1/2 teaspoon vanilla extract
2 teaspoons cold butter
In a large sauce pan – over medium heat – combine the berries, WL, Splenda, lemon, and salt. Bring to a boil, stirring frequently.
Continue to boil for 20 minutes, or until reduced by about a third. Add vanilla, and stir in the butter until melted. (The butter gives the sauce a beautiful glossy shine as well as another layer of flavor. SO good!)
Remove from heat and let cool completely. Pour into 1/2 cup freezer containers and freeze. Lasts in the fridge for a month or in freezer for one year.
Makes approx 3 cups sauce depending on how far it’s reduced, or about 48 servings, two-tablespoons each.
If you used all Splenda the calorie count and carbs would be even less.
Per Serving: Calories 12; Protein 0 g; Fat .3 g; NET Carb 4 g; (Fiber 0 g); Sugar 4; Sodium 7 mg