During blueberry season I have to make at least one batch of fresh blueberry sauce. I ususally follow Martha Stewart’s recipe which has only 3 ingredients! This year, I made a modification to this recipe with my go to sugar substitute (Monk Fruit in the Raw) and no one realized some of the the sugar was MIA. It looks and tastes like… the real thing and …there aint’ nothin like the real thing, right?
Hope you’ll give it a try. It’s easy to make (takes about 15 minutes from start to finish). Use it as an ice cream topping for a quick summer dessert! (It’s also good on cheese cake and angel food cake.) Store it in the refrigertor and serve it with breakfast as a topping on oatmeal, waffles or in a yogurt parfait. You can also add a tablespoon or two to smoothies for a burst of blueberry goodness. Enjoy this summery sauce!
Reduced Sugar Blueberry Sauce
- 2 cups fresh blueberries, washed
- 2 Tablespoons sugar
- 2 Tablespoons Monk Fruit in the Raw
- 1 Tablespoon fresh lemon juice
In a medium sauce pan add all ingredients and bring to a boil. Reduce heat and allow to simmer until most of the berries have burst. Serve hot or cold. Makes about 1 1/4 cup