Easy to make, this intensely flavored blueberry sauce is delicious at home on a stack of pancakes or a scoop of vanilla frozen yogurt.

Makes about 1 1/3 cups

ACTIVE TIME: 5 minutes

TOTAL TIME: 35 minutes

EASE OF PREPARATION: Easy

2 cups fresh or frozen (not thawed) blueberries
1/4 cup honey
1 teaspoon freshly grated lemon zest
2 tablespoons lemon juice

Stir blueberries, honey, lemon zest and juice in a medium saucepan. Bring to a boil; reduce heat to maintain a simmer and cook, stirring occasionally, until thickened, about 15 minutes. Let cool for 10 minutes; serve warm.

NUTRITION INFORMATION: Per tablespoon: 21 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 6 g carbohydrate; 0 g protein; 0 g fiber; 0 mg sodium; 15 mg potassium.
1/2 Carbohydrate Serving
Exchanges: 1/2 fruit

MAKE AHEAD TIP: Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 1 month.

A great topping for the Blueberry-Ricotta Pancakes, this sauce was easy to make while preparing the pancakes.

Amy, Malrboro, MA