By Sueson Vess

Blueberry Syrup

MAKES 2 CUPS

Drizzle your pancakes with this delicious, easy-to-make syrup. It also makes a great topping for frozen “ice cream” desserts.

2½ cups blueberries, divided (reserve ½ cup)
½ cup agave syrup or honey
¼ cup fresh orange juice or apple juice

1. In a large saucepan, combine 2 cups blueberries, agave and orange juice. Cover and simmer over low heat for 10 minutes. Cool slightly.

2. Puree mixture carefully in a blender or food processor.

3. Stir in remaining blueberries. Serve warm over pancakes.

Each serving (3 tablespoons) contains 47 calories, 0g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 2g carbohydrate, 1mg sodium, 1g fiber, 0g protein.

Read More on These Topics

• Dessert
• Cooking
• Breakfast