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Blueberry Compote Print Recipe

Nutrition Information
Fat: 0.1 g
Carbohydrates: 1.6g
Calories: 4.9
Protein: 0.0g
All Nutrition Information



Great on french toast or pancakes in place of syrup


Ingredients
1 cup fresh or frozen blueberries, unsweetened
1/4 cup Splenda
1 Tbsp Cornstarch & 2 Tbsp water
1/2 tsp cinnamon

Directions

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.


Number of Servings: 18

Recipe submitted by SparkPeople user LADONAB.


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