It takes about five minutes to whip up a beautiful  blueberry sauce that has brilliant color and a rich, deep flavor. No one will guess that the sauce is much healthier than other sweet toppings.

Homemade blueberry sauce can be used as a substitute for maple syrup and pairs well with  high protein pancakes for a guilt-free treat. Other uses: Jazz up plain yogurt, cottage cheese, 100 percent whole wheat toast or oatmeal. For dessert, layer blueberry sauce with sugar-free vanilla pudding to make a parfait that is both pretty and blood sugar friendly.

For those of us who watch carbs, the news is good:  Homemade blueberry sauce contains about four carbs for a one tablespoon serving compared with pure maple syrup, which has 13 grams of carbs for the same serving size.

Like other recipes that are published in this blog, the blueberry sauce does not taste “diet-ish.” My husband, who does not have to watch his blood sugar, served himself seconds of the sauce when we recently enjoyed whole wheat pancakes.

 

 The recipe calls for a teaspoon of sugar -depending on the blueberries, you could use a little less or a little more. I also add  light butter to the sauce, which both enhances the flavor and provides a silky texture.

I have not made the sauce with artificial sweetener or without the light butter.  Go ahead and experiment if you want fewer calories – this sauce is very hard to mess up. 😀 I do think the blueberry sauce greatly benefits from the small amount of fat and added sugar.

Frozen fruit, like all groceries, recently has gone up in price. To save money, skip the well known brands of bagged frozen berries, as they tend to be much more expensive than house brands.

We haven’t had leftover sauce, but if you do, it should keep a few days in the refrigerator.

Enjoy homemade blueberry sauce on a sunny summer morning!