Blueberry Ice Cream Topping |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Here's the scoop on a sensational sauce! Describes Betty Leibnitz of Hallock, Minnesota, It has fresh-fruit flavor and is delicious with angel food cake, too. Ingredients:
2 cups fresh or frozen blueberries |
1 tablespoon water |
2 tablespoons sugar |
pinch salt |
1/2 teaspoon cornstarch |
1 teaspoon cold water |
1-1/2 teaspoons lemon juice |
1/4 teaspoon vanilla extract |
1/8 teaspoon ground cinnamon |
ice cream |
Directions:
1. In a saucepan, combine the blueberries, water, sugar and salt; cook and stir over low heat until sugar is dissolved. Bring to a boil. Reduce heat; simmer, uncovered, for 7 minutes or until the berries burst.
2. Combine cornstarch and cold water until smooth; stir into hot blueberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the lemon juice, vanilla and cinnamon. Serve over ice cream. Yield: 1-1/4 cups.
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