Blueberry Ginger Sauce
Yield: about 1 cup
This jam-like sauce can be used in a multitude of ways: drizzle it over pancakes or ice cream, fold it into yogurt or mix it in with your oatmeal.
Combine 1 1/2 cups blueberries, water, sugar, ginger and vanilla in a saucepan over medium-high heat. Bring to a boil, stirring occasionally. Reduce heat to a simmer and cook until blueberries burst and the sauce begins to thicken, about 15 minutes.
Remove from the heat and stir in remaining blueberries and lemon zest. Store in the refrigerator up to 2 weeks or freeze up to 3 months.
Each 1/4-cup serving: 140 cal, 0g fat, 0mg chol, 0mg sodium, 36g carb, 2g fiber, 33g sugars, 1g protein
Recipe by, PCC Chef