3 Tablespoons Swerve or sweetener of choice, adjust to taste
1 cup Blueberries
2 cups water, divided
3 Tablespoons Cornstarch
2 teaspoons almonds, thinly sliced, if desired
1 teaspoon honey
2 teaspoons lemon juice, if desired
Sprinkle 3 tablespoons of cornstarch in remaining 1 cup of water. Let soften for five minutes. Stir.
Put 1 cup water and blueberries, Swerve, and honey. Add lemon juice and/or almonds, if wanted. Stir well. Taste test for sweetness level.
Bring to a boil, then lower and simmer for five minutes. Watching and stirring.
After blueberries have simmered for five minutes, reduce heat to low. Mixing well, stir in cornstarch mixture, and heat and stir until thickened, it should take no more than 1 minutes.
This sauce can be served over pancakes, crepes, pound cakes, angel food cake, cheese cake, or as a filling for a blueberry torte, etc.
Double this to make a pie filling.
This is easy-to-make, and its uses are only limited by your imagination. Other fruits may be substituted for blueberries.
Enjoy!
