Blueberry 'Pie' Sundaes

Recipe Ingredients

4 cups	948ml	Blueberries - divided
1 tablespoon	15ml	Sugar - (to 2)
		= (depending on sweetness of berries)
1/3 cup	109g / 3.8oz	Maple syrup
1 teaspoon	5ml	Minute tapioca
2 teaspoons	10ml	Lemon juice
1/4 teaspoon	1.3ml	Cinnamon
1		Salt
1 tablespoon	15ml	Unsalted butter
		Vanilla, raspberry or caramel ice cream - for serving
		= (or yogurt)

Recipe Instructions

Place 3 cups blueberries in a nonreactive saucepan. Stir in the sugar, maple syrup, tapioca, lemon juice, cinnamon and salt. Let rest 15 minutes.

Cook over medium heat until thick but still sauce-like, about 9 minutes, stirring to avoid burning. Remove from the heat. Stir in the butter until melted, then add the remaining blueberries. (This can be made 2 days ahead and refrigerated.

To serve, gently reheat the sauce in a microwave oven until very warm but not bubbling.) Spoon about 1/4 of the sauce over each serving of ice cream or yogurt.

This recipe yields 8 servings.

Each serving of sauce: 95 calories; 43 mg sodium; 4 mg cholesterol; 2 grams fat; 1 gram saturated fat; 21 grams carbohydrates; 1 gram protein; 2.01 grams fiber.

Source:
The Los Angeles Times, 06-05-2002

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