Chunky Blueberry Sauce

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

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: 5 minutes

Total Time: 35 minutes

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

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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