Blueberry Pancake Syrup - Low Carb

By paulmartinjr

Ingredients

• 1 1⁄2 1⁄2 cup blueberries (frozen Wild Maine Blueberries)
• 1 1⁄2 1⁄2 cup blueberries (frozen Wild Maine Blueberries)
• 1 1⁄2 1⁄2 cup blueberries (frozen Wild Maine Blueberries)
• 1 1⁄2 1⁄2 cup water
• 1 1⁄2 1⁄2 cup water
• 1 1⁄2 1⁄2 cup water
• 1 1 1 teaspoon lemon juice
• 1 1 1 teaspoon lemon juice
• 1 1 1 teaspoon lemon juice
• 1 1 to teaspoon stevia powder (or more to taste)
• 1 1 to teaspoon stevia powder (or more to taste)
• 1 1 to teaspoon stevia powder (or more to taste)
• 2 2 2 teaspoons cornstarch
• 2 2 2 teaspoons cornstarch
• 2 2 2 teaspoons cornstarch
• 2 2 2 tablespoons water
• 2 2 2 tablespoons water
• 2 2 2 tablespoons water

Details

Adapted from geniuskitchen.com

Preparation

Step 1

Directions
Combine the first 4 ingredients in sauce pan.
Bring to a boil, using a whisk to mix.
Combine cornstarch and 2 Tbl water, then pour into blueberry mixture.
Mix until thickened.
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