Thursday, July 22, 2010

Simple Berry Sauce

Adam loves yogurt and can easily eat an adult size one for breakfast or snack.  I happily indulged him until I realized how much added sugar was in one (or high fructose corn syrup).  So I decided to try making a sauce that I could use in plain Greek yogurt.  Not only could I then control the amount of sugar going into my little one, but I could save some money.  Win-win. 

The recipe I found is so simple, I doubted how yummy it would be.  But it was delicious!  I mixed it to Adam's yogurt and he ate it up.  I even ate it on my yogurt and can see it working wonderfully on pancakes, waffles, french toast, ice cream........ 

I got the recipe from  The original recipe was for raspberry, but I had a carton of blueberries that was on its last leg, so I made 2 kinds.  The raspberries cooked faster because they were frozen, so I'd add a few more minutes to any fruit that has a tougher skin.  I used a potato masher with the blueberries too.  Next time, I might throw them in the blender.  Adam didn't mind the chunkiness, though.  If you want the sauce to be more like a syrup, omit the cornstarch.


Simple Berry Sauce

12 oz of fresh or unsweetened berries (raspberries, black berries, blueberries...)
1/4 cup water
1 tablespoon corn starch
2 tablespoons honey (or agave nectar)

1. Combine berries and honey in pot, stirring to combine and using spoon (or potato smasher) to smash down fruit.

2. Bring to a boil and then reduce heat to a simmer.  Simmer until fruit is soft.

3. Whisk corn starch and water in a separate bowl.  Add to fruit and stir until fruit thickens. 

4.  Cool and serve.  Store the rest in the fridge.

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