Difference between revisions of "Blueberry Sauce"
From Corbin Recipe Index
m |
m |
||
| Line 1: | Line 1: | ||
← [[breakfast]]<br> | ← [[breakfast]]<br> | ||
| + | ← [[sauces]]<br> | ||
''From the kitchen of: Dawn Corbin''<br> | ''From the kitchen of: Dawn Corbin''<br> | ||
'''Ingredients'''<br> | '''Ingredients'''<br> | ||
Revision as of 15:09, 12 September 2015
← breakfast
← sauces
From the kitchen of: Dawn Corbin
Ingredients
1 Tbsp. cornstarch
1/2 c. sugar
OR 1 tsp. Stevia brand sweetener
1/4 tsp. salt
3/4 c. water
12 oz. unsweetened berries
Directions
Mix cornstarch, sugar, salt in sauce pan. Add water and stir until sugar is dissolved. Stir in blueberries. Cook over medium heat. Stirring constantly until sauce is slightly thickened and clear. Delicious with a slice of lemon chiffon cake, as topping for ice cream, on pancakes or French toast.
Optional: add 1/2 tsp. Cinnamon
