FRUIT****Lemon Blueberry Sauce

By Unblond1

05/04/15 - Easter. Very good. Had with Angel cake and Vanilla Maple Yogurt Sauce.

Ingredients

• 1 1/2 cup blueberries, fresh or frozen
• 1 large lemon, zest and juice (about 1 tsp of zest and 1 tbsp of juice)
• 1/4 cup sugar
• 2 teaspoons corn starch (not sure this is necessary?)
• pinch salt
• 1/2 teaspoon vanilla extract

Preparation

Step 1

In a medium saucepan, add blueberries, zest, juice, sugar, cornstarch, and salt. Stir to combine.
Cook over medium heat until the mixture starts to bubble and thicken (about 12 minutes for frozen blueberries, about 6-7 minutes for fresh). Stir occasionally.
Remove from heat and stir in the vanilla. Serve.
Store covered in the refrigerator for up to 1 week.
Notes:
Calories: 49 Fat(g): 0.1 Saturated Fat(g): 0 Protein(g): 0.2 Carbohydrate(g): 12.3 Fiber(g): 0.7
Serving size is 2½ tbsp.

This is great served over toasted angel food cake. You could also serve this over ice cream or stir it into Greek yogurt.