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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 3 |
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On steamy afternoons in Eugene, Oregon, Doris Dezur drizzles this luscious blueberry topping over a simple scoop of vanilla ice cream or a slice of angel food or pound cake. Ingredients:
1/4 cup sugar |
1 teaspoon cornstarch |
dash salt |
1/4 cup water |
1 cup fresh or frozen blueberries |
1-1/2 teaspoons lemon juice |
1/2 teaspoon grated lemon peel |
vanilla ice cream |
Directions:
1. In a small saucepan, combine the sugar, cornstarch and salt. Gradually whisk in water until smooth. Add the blueberries, lemon juice and peel; bring to a boil over medium heat, stirring constantly. Cook 2-3 minutes longer or until thickened, stirring occasionally (some berries will remain whole). Serve warm or chilled over ice cream. Yield: 3/4 cup.
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