Cooked blueberries provide a base for a sauce of whole fresh berries. Serve over lemon sorbet or pound cake.

Melanie Barnard
Source: EatingWell Magazine, July/August 1993




Ingredient Checklist


Instructions Checklist
  • Combine 1 1/2 cups blueberries with the sugar, lemon juice and water in a large heavy saucepan. Cook over medium-low heat, stirring constantly, until the berries pop and a sauce forms, 5 to 10 minutes.

  • Remove the pan from the heat and stir in framboise (or Chambord), if using. Transfer the sauce to a bowl, cover and chill until cold.

  • Just before serving, stir in the remaining blueberries and raspberries.

Nutrition Facts

18 calories; protein 0.2g; carbohydrates 4.5g 2% DV; dietary fiber 0.6g 3% DV; sugars 3.6g; fat 0.1g; saturated fat 0g; cholesterol 0mg; vitamin a iu 8.4IU; vitamin c 2.7mg 4% DV; folate 1.9mcg 1% DV; calcium 2.1mg; iron 0.1mg; magnesium 1.9mg 1% DV; potassium 17.6mg 1% DV; sodium 0.2mg; thiamin 0mg 1% DV.