Friday, November 19, 2010

Blueberry Breakfast Sauce

1/2 cup sugar
1 T cornstarch
1/3 cup water
2 cups fresh or frozen blueberries

In a 2 qt saucepan combine sugar and cornstarch; gradually stir in water. Add blueberries; bring to boil over medium heat, stirring constantly. Boil for 1 minute, stirring occasionally. Serve warm or cold over French toast, pancakes or waffles. Yields about 2 cups.

Very yummy on ice cream too!

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