Blueberry Sauce

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