New Taste Journal
Whole Grain · Whole Food · Big Flavors
24 Ounces Blueberries
2 Tbs. Agave Nectar
2 Tbs. Maple Syrup
1 Tbs. Lemon Juice
1/4 tsp. Cinnamon, ground
1/2 tsp. Vanilla Extract
1 Tbs. Arrowroot or Cornstarch
2 Tbs. Cold Water
Place first six ingredients into a pan.
Mix cornstarch and cold water.
Heat blueberry mixture on the stove.
Cover pan and bring blueberries to a boil.
Remove cover and mix blueberries.
They should cook for a couple of minutes.
They will start to soften and create a fair amount of juice.
Pop a couple of blueberries into your mouth.
They should be soft and juicy.
Drizzle cornstarch mixture into pan.
You need to be stirring the blueberries vigorously as you add the cornstarch mixture.
The blueberry mixture will immediately thicken and at that point it is done.
Remove from pan and place into a serving container.
Let cool a bit or chill in fridge.
Serve with some
Serving Size 3/4 Cup
Servings Per Recipe 6
Calories from Fat 39
Total Fat 5g
Saturated Fat 1g
Trans Fat 0g
Total Carbohydrate 34g
Dietary Fiber 4g
©2008-2016 David Schy. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.