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Add a photoServings: 8
Ingredients
- 4 c. blueberries divided
- 1 Tbsp. sugar - (to 2) (depending on sweetness of berries)
- 1/3 c. maple syrup
- 1 tsp minute tapioca
- 2 tsp lemon juice
- 1/4 tsp cinnamon
- 1 dsh salt
- 1 Tbsp. unsalted butter vanilla, raspberry or possibly caramel ice cream for serving (or possibly yogurt)
Directions
- Place 3 c. blueberries in a nonreactive saucepan. Stir in the sugar, maple syrup, tapioca, lemon juice, cinnamon and salt. Let rest 15 min.
- Cook over medium heat till thick but still sauce-like, about 9 min, stirring to avoid burning. Remove from the heat. Stir in the butter till melted, then add in the remaining blueberries. (This can be made 2 days ahead and refrigerated.
- To serve, gently reheat the sauce in a microwave oven till very hot but not bubbling.) Spoon about 1/4 of the sauce over each serving of ice cream or possibly yogurt.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 87g | |
| Recipe makes 8 servings | |
| Calories 83 | |
| Calories from Fat 2 | 2% |
| Total Fat 0.26g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 21mg | 1% |
| Potassium 84mg | 2% |
| Total Carbs 21.29g | 6% |
| Dietary Fiber 1.7g | 6% |
| Sugars 16.61g | 11% |
| Protein 0.53g | 1% |
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