Blueberry Ice Cream Topping

This sensational sauce has a fresh-fruit flavor and is delicious with angel food cake, too.

Yield

1 1/4 cups (12 servings)

Ingredients

2 cups fresh or frozen blueberries
1 tablespoon water
2 tablespoons granulated (white) sugar
pinch salt
1/2 teaspoon cornstarch
1 teaspoon cold water
1 1/2 teaspoons lemon juice
1/4 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
ice cream

Directions

In a saucepan, combine the blueberries, water, sugar and salt; cook and stir over low heat until sugar is dissolved. Bring to a boil. Reduce heat; simmer, uncovered, for 7 minutes or until the berries burst.

Combine cornstarch and cold water until smooth; stir into hot blueberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the lemon juice, vanilla and cinnamon. Serve over ice cream.

Estimated Time

Preparation/Total Time: 20 minutes

Nutritional Information

1 serving (2 tablespoons) equals 23 calories, trace fat (trace saturated fat), 0 cholesterol, 12 mg sodium, 6 g carbohydrate, 1 g fiber, trace protein.

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