Love that thick, sweet, cheesecake-filling-worthy blueberry compote grandma used to make but hate the sugar and unnecessary carbs? Few Sunday mornings are complete in my house with the usual pancake request from my “man child,” as I so lovingly call Ev when he has his child-like food cravings. I recently fulfilled his pancake request with Bob’s Red Mill Gluten Free Pancake Mix, and he loved them (pictured above.) With my recent blueberry picking (and several pounds of fresh berries taking up tons of space in our freezer – which means less room for steak) I have been finding fun, creative ways to integrate fruit into meals.
There is nothing better than a warm blueberry compote on pancakes except all natural, real maple syrup. If you have read my Fabulously Fit Grocery List, you know I’m a fan – and yes, it is the expensive stuff! Every compote recipe I see online is full of sugar, doesn’t thicken properly. They all rely on sugar (BAD carbs!) to make a thick sauce-like texture. I decided to coat the berries in corn starch, and use a naturally sugar free and delicious, ready made fruit spread to make this recipe quick and simple.
My next blueberry adventure with be this scrumptious Blueberry Jam recipe from Simply…Gluten Free! I really need to get some mason jars. Good thing William Sonoma just sent an email with pickling and jarring supplies!
Here is the recipe -
1 cup fresh blueberries
2 tablespoons corn starch
1/4 cup water
1/2 cup Polaner All Fruit Spread (sugar free, blueberry)
Toss blueberries with corn starch and coat completely.
Pour coated blueberries, water, and fruit preserves into a small saucepan on medium heat.
Stirring frequently, allow ingredients to melt together, bubbling at a slow simmer, until thickened (about 15 minutes).