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Fat: 0.1 g
Great on french toast or pancakes in place of syrup
1 cup fresh or frozen blueberries, unsweetened 1/4 cup Splenda 1 Tbsp Cornstarch & 2 Tbsp water 1/2 tsp cinnamon
Mix the cornstarch with about 2 Tbsp cold water until smooth. Put remaining ingredients in a small sauce pan and slowly pour the cornstarch mixture over the top. Cook on medium heat, stirring often to prevent lumping. Cook until berries are cooked and mixture is consistency of thin pudding. Add more water if too thick.
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