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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.