I made a vanilla cheesecake for company recently (Bawdy’s Cheesecake) and made this delicious wild blueberry sauce to go on top. I love any dessert with berries! 🙂 This would be great on a low-carb vanilla ice cream, vanilla cake or a coffeecake. Not OK for Induction. Wait until you get to the berry rung of Atkins Phase 2 OWL to enjoy this one.
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1 ½ c. wild blueberries (I used frozen)
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:
.19 g fat
4.46 g carbs, 1.04 g fiber, 3.42 g NET CARBS
.13 g protein
.5 mg sodium