Thursday, July 22, 2010
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 Weelicious.com. 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.