Wild Blueberry Sauce


I make a vanilla cheesecake often when I have company, usually this one (Bawdy’s Cheesecake) I saw on Active Low Carber Forums some years back.  Love to make fruit sauces to go on top of cheesecakes!   This delicious wild blueberry sauce is my favorite.  I love any dessert with berries and they are in season!  🙂 This would be great on a low-carb vanilla ice cream, a vanilla cake or even donuts sliced on a plate, even over a coffeecake.  This is not suitable until Atkins folks reach the berries level of Phase 2 OWL.


1 ½ c. wild blueberries (I used frozen, but any blueberries will work)

½ c. water

24 drops liquid Splenda or Stevia (to taste, so add slowly and taste)

1 packet unflavored gelatin (or thicken with several dustings of xanthan gum)


Place berries and water into small saucepan and heat over med-high heat.  When hot, add gelatin powder and stir to dissolve well.  If you prefer, you can use xanthan gum to thicken instead of gelatin.  Dust it lightly over surface, whisking well after each addition of xanthan gum.  Will take about 1/4 tsp. total to get it thick enough.  Add Splenda slowly until you reach your desired sweetness level.  Continue heating until it begins to thicken.  Chill in fridge or over bowl of ice until starts to get thick.  Serve over ice cream, cheesecake or coffeecakes.

NUTRITIONAL INFO: Makes 8 servings (about 3 T. per), each containing:

18 cals, 0.19g fat, 4.46g carbs, 1.04g fiber, 3.42g NET CARBS, 0.13g protein, .5 mg sodium


4 thoughts on “Wild Blueberry Sauce

  1. Peggy my dear I will make this tomorrow.. thank you so much
    I have a freezer full of……..BLUEBERRIES.. and I need to use them a bit more..

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