Difference between revisions of "Blueberry Sauce"
From Corbin Recipe Index
(Created page with "From the kitchen of: Dawn Corbin<br> 1 Tbsp. cornstarch<br> 1/2 c. sugar<br> OR 1 tsp. Stevia brand sweetener<br> 1/4 tsp. salt<br> 3/4 c. water<br> 12 oz. unsweetened berrie...") |
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| − | From the kitchen of: Dawn Corbin<br> | + | ← [[breakfast]]<br> |
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1 Tbsp. cornstarch<br> | 1 Tbsp. cornstarch<br> | ||
Revision as of 16:53, 23 August 2015
← breakfast
From the kitchen of: Dawn Corbin
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
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
