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