Nutrition per serving may change if servings are adjusted.
½ vanilla bean
2 tablespoons granulated sugar (see Tip)
½ teaspoon cornstarch
¼ cup water
1½ cups fresh blueberries
½ teaspoon finely shredded lemon peel
Split vanilla bean in half lengthwise. Using the tip of a paring knife, scrape out the tiny seeds. In a medium saucepan combine vanilla seeds and pods, sugar, and cornstarch. Stir in the water. Cook over medium-high heat until mixture begins to boil, stirring constantly. Stir in the blueberries. Boil for 1 minute, stirring constantly. Remove and discard vanilla pods. Remove from heat. Stir in the lemon peel. Let cool.
Serve over yogurt.
Tip: To use a sugar substitute, choose from Splenda® Sugar Blend or Equal® Sugar Lite. Follow package directions to use product amount equivalent to 2 tablespoons sugar. Nutrition Facts Per Serving with Substitute: same as below except 24 calories, 6 g carbohydrate, 4 g total sugar.