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Fresh Blueberry Sauce -- w

Source of Recipe

The Low Fat Way to Cook 1993
Fresh Blueberry Sauce -- w
Yield: 2-3/4 cup

1-3/4 c. unsweetened grape juice, ‘divided’
2 c. fresh blueberries, ‘divided’
1 T. frozen orange juice concentrate, thawed and undiluted
1/8 tsp. ground ginger
1/8 tsp. cinnamon
2 T. cornstarch

Combine 1 c. grape juice, 1 c. blueberries and the next 3 ingredients in a medium saucepan. Bring mixture to a boil; reduce heat, and simmer 3 to 5 minutes or until blueberry skins begin to pop, stirring occasionally. Combine cornstarch and remaining 3/4 c. grape juice, stirring until smooth; add to blueberry mixture. Cook over medium heat, stirring constantly, until thickened. Remove from heat; let cool completely. Stir in remaining1 c. blueberries.

Serve over ice milk, nonfat frozen yogurt, or angel food cake.

1T. equals: 13 calories…0 gm fat…0.1 gm protein…3.3 gm carbohydrate…0.3 gm fiber…0 mg cholesterol…1 mg sodium +++WWP:0