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Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. NOTE: The Points Values on these recipes are OLD, so figure the new ones out on your own. I'm no longer with WW. Now.....let's have some fun in the kitchen!!!

Friday, July 22, 2016

Blueberry Sauce


Well, here's the sauce recipe I made today after the cake. I have so many blueberries!!! This is, by far, the best blueberry sauce I've ever tasted and is super-simple to make. I actually doubled this recipe because we have company coming and I want to use this as an alternative to maple syrup on pancakes. It would also be really tasty on a good vanilla bean ice cream or cheesecake (mouth watering yet?). Or.....just by the spoonful...it's just that good!
 
BLUEBERRY SAUCE
Makes A Lot!!!


2 cups fresh blueberries
½ cup water
½ cup Splenda granulated (or sugar)
2 TBSP lemon juice
2 TBSP cornstarch mixed with 2 TBSP cold water
½ tsp vanilla
zest of 1 lemon (optional)


In a medium saucepan over medium heat, combine the blueberries, water, sugar, lemon juice and vanilla. Stir frequently and bring to a low boil.


In a small bowl, combine the cornstarch with 2 TBSP cold water.


Slowly stir the cornstarch into the blueberries. Do this gently so you don't break the blueberries. Simmer until the sauce is thick enough to coat the back of a metal spoon.


Remove from heat and gently stir in the lemon zest (optional).

Put in a bowl/container. Store in the refrigerator.

MY SPIN: This will keep in the fridge @ a week or so. To use, I would put it in a microwavable bowl/container to get it 'saucy'. Personally, I would probably just dip a spoon in it and eat it.....it's just that good!!!

Enjoy!

Later!
Loving Life.
Peace.
Jan
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