I have a link to this in the recipe section, but thought I would give a step by step on making the sauce you see so often on here.
You can use any blueberries you want, but I happen to prefer Wyman’s because they are sweeter than other blueberries and they are the tiny wild ones, which gives you more blueberries in the sauce and makes it more cohesive, so to speak.
This is the big bag, too 😀
I weigh out 140 grams, which is one serving:
Okay, 1 gram over. This is 80 calories of blueberries (another reason to like the little wild ones).
I set this on a little more than medium on the stove while I am cooking whatever these are going to go on.
In a small bowl, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water:
When the blueberry mixture bubbles and has a nice amount of juice in the pot, dump in the cornstarch mixture, turn off the heat (if electric) and stir.
Stir as the sauce comes back to a simmer with the residual heat. It will thicken immediately. Remove from heat and serve on waffles:
Or parfait-style Oats in a Jar
You can also put some granola on top for a quick cobbler-type dessert.
With the cornstarch, the topping is 90 calories. You can add sweetener if you wish, but that’s why I like the wild blueberries because you don’t need it. Honey would be nice for this, and also a touch of lemon juice.
This could also be done in the microwave. I just don’t like to because it annoys me to start and stop the microwave and to keep having to check on it. With the sauce pan, it’s easy to monitor. That’s just me. This takes about 5 minutes to make, so I do it fresh each time.