Earlier this week I posted my gluten free pumpkin pancakes. Well today I thought I’d share my sugar free blueberry sauce that goes so well with the pancakes. Not only does it taste amazing on pancakes but makes a great topping for unsweetened coconut milk yogurt or coconut milk vanilla ice cream, can be used for the filling of blueberry cobbler,… I could go on and on.
This sugar free blueberry sauce is very easy to make and like the name states is sugar free. I add just a little bit of xylitol to add a little extra sweetness to the blueberries. I did not add any starch like most recipes do because I have to watch how much starch I eat. The cinnamon and cayenne I add give the sauce a little kick. Blueberries are a super food, high in antioxidants, vitamin C, fiber, and a good source of manganese. Which kind of makes this a guilt free treat….yes, that’s why it goes so fast around here, that’s my story and I’m sticking to it. Rod is always asking “Where is the sugar free blueberry sauce? How can it be gone already, you just made it?” Maybe because he ate eight pancakes for supper the night before? Well it could also be because I had several pancakes too and ate the last little bit with my yogurt.
- 18 ounce carton of fresh blueberries
- ¼ cup filtered water
- 2 tablespoons lime juice
- 2 tablespoons xylitol
- ⅛ teaspoon cinnamon
- 1 pinch of cayenne pepper
- Wash blueberries and remove stems.
- In small sauce pan add all ingredients and stir.
- On low heat simmer for 30 minutes stirring occasionally.
