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I LOVED this recipe. I didn't find it to be too tart at all. I thought it was perfect as written. Thanks so much. This recipe is a definite keeper!
I made this as written, except I used a tbsp of lemon juice as I had no fresh lemons and added about 3 packets of Splenda to sweeten it up. I used a bag of frozen blueberries (about 1 pounds) and I mashed up my blueberries as they cooked, as we don't like the "pop" that blueberries have sometimes. Very good! Served with http://www.recipezaar.com/13530Healthy Oatmeal Pancakes along with a dollop of lite cool whip. YUM! This made a lot, as well!
My husband recently became dissatisfied with his Breyer's fruit on the bottom yogurt. He complained that they had changed the texture of the yogurt and it was now too creamy. (like all the kiddie yogurt) I'm not crazy about the high fructose corn syrup and other add ins that are in all of the yogurts on the market anyway so I set out to make him some yogurt cups. We really wanted to avoid sugar if we could so I gave this a try. I cut the recipe in half and left out the cinnamon and because I did use frozen blueberries, left out the water also. I set aside some of grape juice instead to be mixed with the cornstarch. I'm glad I did because we wanted more berries and less sauce. He loved it and was very happy with it being a bit on the tart side. He could feel like a grown-up eating his yogurt again.
Served this over waffles for a really nice breakfast. Took Judy's advice and also added some Splenda. Gotta be sweet! Thanks for Posting, CL.
I served this sauce over Lennie's Blueberry Buttermilk Pancakes & it made for a very satisfying supper. I did find the sauce to be just a bit tart, especially for my teenagers' tastes, so I added a packet of Splenda. I think if it was served over something that was more sweet like ice cream, it probably wouldn't need it. I used frozen blueberries & felt they worked fine.