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The Colorful Plate
Desserts

Peer Review Status: Internally Reviewed by Cancer Center Staff
First Published: 2000

Blueberry Sauce

 Submitted by: Nancy Kraft
Food and Nutrition Services
Source: Friend, Mary Livingood, Burlington, IA

1/2 cup sugar

2 teaspoons cornstarch

Dash salt

1/2 cup water

1 pint blueberries

1 Tablespoon lemon juice

1 teaspoon grated lemon rind

  1. Combine sugar, cornstarch and salt in saucepan. Stir in water. Add blueberries. Bring to boil; simmer until sauce is clear and thickened, about 4 minutes. Remove from heat and add lemon juice and rind. Makes 1-1/3 cup sauce.
  2. Chill.
  3. Serve on ice cream, cream puffs, sponge or angel food cakes, puddings, baked custard, waffles or pancakes.

Serves: 18 (2-Tablespoon servings) Nutrition Facts

Calories: 32 Saturated Fat: 0.1 gm
Carbohydrate: 8 gm Fiber: 0.5 gm
Cholesterol: 0 mg Protein: 0.1 gm
Fat: 0.1 gm Sodium: 1 mg

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