This sauce is so versatile. While we find it to be a perfect topping to our Whole Wheat Pancakes (recipe listed under Breakfast), it is also delicious on top of a bowl of vanilla ice cream.
Makes about 2½ cups
4 cups (2 pints) fresh blueberries
¼cup pure maple syrup
pinch sea salt
½tablespoon fresh lemon juice
Nutritional information per serving (2 tablespoons): Calories 34 (3% from fat) • carb. 9g • pro. 0g • fat 0g • sat. fat 0g • chol. 0mg • sod. 7mg • calc. 5mg • fiber 1g
Put all of the ingredients into the blender jar. Cover ,with the measuring cup removed. Set timer for 20 minutes and temperature on Medium. Once heating begins, stir occasionally during the cooking time. Once time expires, blend on speed 1, increasing to speed 2 for 10 seconds. If a purée is preferred, blend up to speed 3 for 30 seconds. Serve immediately, or transfer to an airtight container and store in the refrigerator for up to one week. Can be served warm or at room temperature.