Blueberry Ice Cream Topping

Total Time Prep/Total Time: 20 min.

Yield 1-1/4 cups

Here's the scoop on a sensational sauce! Describes Betty Leibnitz of Hallock, Minnesota, "It has fresh-fruit flavor and is delicious with angel food cake, too."

Ingredients

2 cups fresh or frozen blueberries
1 tablespoon water
2 tablespoons sugar
Pinch salt
1/2 teaspoon cornstarch
1 teaspoon cold water
1-1/2 teaspoons lemon juice
1/4 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
Ice cream

Directions

In a saucepan, combine the blueberries, water, sugar and salt; cook and stir over low heat until sugar is dissolved. Bring to a boil. Reduce heat; simmer, uncovered, for 7 minutes or until the berries burst.
Combine cornstarch and cold water until smooth; stir into hot blueberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the lemon juice, vanilla and cinnamon. Serve over ice cream.

Nutrition Facts

2 tablespoons: 23 calories, 0 fat (0 saturated fat), 0 cholesterol, 12mg sodium, 6g carbohydrate (4g sugars, 1g fiber), 0 protein.

Here's the scoop on a sensational sauce! Describes Betty Leibnitz of Hallock, Minnesota, "It has fresh-fruit flavor and is delicious with angel food cake, too."

Recipe Creator