Allergy-Friendly Blueberry Filling


The blending of cooked and uncooked blueberries provides a wonderful mouth-feel that’s both creamy and slightly chunky. For variation, try other berries or a combination of different berries mixed together. This recipe makes a great filling for Gluten-Free Crepes.

4 cups fresh or frozen blueberries
2 teaspoons cornstarch or arrowroot, dissolved in ¼ cup cold water
1 tablespoon lemon juice
Sugar or natural sweetener, to taste, optional

1. Puree 1 cup berries in a blender or food processor, along with cornstarch/water mixture and lemon juice.

2. Pour puree into a saucepan and cook over medium heat for 2 to 3 minutes until thickened. Add 3 cups berries and stir.

Each ¼ cup serving contains 23 calories, 0g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 0mg sodium, 6g carbohydrate, 1g fiber, 0g protein

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Each serving contains calories, total fat, saturated fat, trans fat, cholesterol, sodium, carbohydrates, fiber, sugars, protein.