BLUEBERRY COMPOTE

By Bailey1_

Blueberries, citrus, and a little vanilla…this is perfect as a sauce, jam, or when warmed, even a syrup. Add to plain Greek yogurt, into ricotta, a protein shake, over my Oatmeal cottage Cheese Pancakes, or rolled in my Crepes with a a little cream cheese schmear…spooned over a low-sugar cheesecake…you get the drift.
The recipe makes quite a bit, but freeze and keep for when that I-need-some-blueberry-sauce-now emergency strikes.

Ingredients

• 5 cups fresh or frozen blueberries
• 1/2 cup Whey Low Granular (regular sugar, if you prefer)
• 1/2 cup Splenda Granular (OR use all Splenda or all WL)
• Zest and juice of one large lemon OR medium orange
• 1/8 teaspoon salt
• 1 1/2 teaspoon vanilla extract
• 2 teaspoons cold butter

Details

Servings 3
Adapted from eatingwelllivingthin.wordpress.com

Preparation

Step 1

In a  large sauce pan – over medium heat – combine the berries, WL, Splenda, lemon, and salt.  Bring to a boil, stirring frequently.

Continue to boil for 20 minutes, or until reduced by about a third.  Add vanilla, and stir in the butter until melted. (The butter gives the sauce a beautiful glossy shine as well as another layer of flavor.  SO good!)

Remove from heat and let cool completely. Pour into 1/2 cup freezer containers and freeze.  Lasts in the fridge for a month or in freezer for one year.

Makes approx 3 cups sauce depending on how far it’s reduced, or about 48 servings, two-tablespoons each.