** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
On a day when you would like to make pancakes, waffles, or french toast and find yourself without any syrup in the cupboard, this recipe is quick and easy and so tasty. Can also be used for a sauce on ice cream, or even cake.
1. In a saucepan, combine berries, corn syrup, lemon juice, salt and cinnamon.
2. Place on medium heat. Mix cornstarch with water.
3. Add to blueberry mixture and bring to a boil.
4. Remove from heat and let stand 5-10 minutes. Serve warm.
5. May be refrigerated and reheated. Makes 2 cups.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Blueberries, Corn, Sulfites, Fructose Malabsorption allergies.
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