Blueberry Sauce
Submitted by Isa
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| prep time: 5 minutes | cooking time: 10 - 12 minutes | makes 2 cups |
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| This sauce is for the Lemon Corn Waffles, but it wouldn't be bad over vanilla ice creme or mixed into soy yogurt. In fact it would be downright scrumptious! |
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Equipment:
Sauce pot
Ingredients
1 pound frozen blueberries, partially thawed
2 tablespoons arrowroot powder
1/2 cup maple syrup
1 teaspoon vanilla
Directions
In the sauce pan, off the heat, toss the blueberries with the arrowroot until it is dissolved. This takes about 5 minutes, mix occasionally.
Over medium heat, cook until moisture is released and blueberries are warm. Add maple syrup and vanilla, heat 5 more minutes, until sauce thickens a bit. Serve warm! |
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Reviews (add your own)
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| Ceajie wrote on Monday February 21st, 2005 06:49 PM |
 four soybeans |
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This sauce was great! I used it as a topping on whole wheat fruit pancakes. It was delicious and so simple. I had to substitute cornstarch for arrowroot, since I had none on hand, but it still worked great. Thank you! |
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| Alice from Berkeley wrote on Thursday March 23rd, 2006 11:39 AM |
four soybeans |
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This is a taste sensation! It's sweet, but not too sweet. I added a little Chambord, French raspberry liquer, just to pump it up for a "Breakfast for Dinner" presentation. WOW!!! |
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