Allergy-Friendly Blueberry Filling

MAKES 4 CUPS

The blending of cooked and uncooked blueberries provides a wonderful mouth-feel that’s both creamy and slightly chunky. For variation, try other berries or a combination of different berries mixed together. This recipe makes a great filling for Gluten-Free Crepes.

4 cups fresh or frozen blueberries
2 teaspoons cornstarch or arrowroot, dissolved in ¼ cup cold water
1 tablespoon lemon juice
Sugar or natural sweetener, to taste, optional

1. Puree 1 cup berries in a blender or food processor, along with cornstarch/water mixture and lemon juice.

2. Pour puree into a saucepan and cook over medium heat for 2 to 3 minutes until thickened. Add 3 cups berries and stir.

Each ¼ cup serving contains 23 calories, 0g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 0mg sodium, 6g carbohydrate, 1g fiber, 0g protein

Sueson Vess is the author of Special Eats. Click here to purchase.