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

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

2 tablespoons
18 calories; protein 0.2g; carbohydrates 4.5g; dietary fiber 0.6g; sugars 3.6g; fat 0.1g; vitamin a iu 8.4IU; vitamin c 2.7mg; folate 1.9mcg; calcium 2.1mg; iron 0.1mg; magnesium 1.9mg; potassium 17.6mg; sodium 0.2mg.

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