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Chunky Blueberry Sauce

:  August/September 2006, EatingWell for a Healthy Heart Cookbook (2008)

Your rating: None Average: 4.2 (23 votes)

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


READER'S COMMENT:
"This recipe is amazing!! Along with the ricotta blueberry pancakes breakfast/brunch totally rocks! "
Chunky Blueberry Sauce Recipe

Makes: About 1 1/3 cups

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | Gluten free |

View Our Nutrition Guidelines »

Ingredients

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

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Preparation

  1. 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.

Tips & Notes

  • Make Ahead Tip: Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 1 month.

Nutrition

Per tablespoon: 21 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 6 g carbohydrates; 0 g protein; 0 g fiber; 0 mg sodium; 15 mg potassium.

Carbohydrate Servings: 1/2

Exchanges: 1/2 fruit


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Recipe Categories

Style/Theme
Vegetarian
Gifts
Make ahead instructions
Type of Dish
Sauce/Condiment, sweet
Ethnic/Regional
American
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
Gluten free
Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
8 or more
Preparation/ Technique
Braise/Stew
Meal/Course
Breakfast
Dessert
Season
Spring
Summer
Fall
Winter
Publication
August/September 2006
EatingWell for a Healthy Heart Cookbook (2008)
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