EASY BLUEBERRY LEMON SAUCE

By ClaudiaJan

Ingredients

• You can turn this into a crimson raspberry sauce by substituting
• canned raspberries for the blueberries
• 1 21-ounce can lemon pie filling
• 2 tablespoons lemon juice
• 1 15-ounce can blueberries, undrained
• 1/4 teaspoon grated lemon peel (optional)Shredded lemon peel

Preparation

Step 1

Combine lemon pie filling, undrained blueberries, grated lemon peel, and lemon juice in mixing bowl. Pour into storage container. Cover and chill thoroughly. Serve cold. Garnish sauce with some shredded lemon peel, if desired. Store extra sauce in refrigerator.

Or, in medium saucepan, combine lemon pie filling, undrained blueberries, the grated lemon peel, and lemon juice.

Heat mixture through, stirring occasionally. Serve Warm.