Sugar Free Blueberry Syrup


I’m going to let you in on a little secret. I hate artificial sweetener. There are just some things that need to be real, and in my book, sugar is one of them. However, living with a diabetic has seriously cut down on my sugar intake. I try to be supportive. I really do. That’s where this surprising bit of yummy came from.

I think this recipe will work with most fruit. I’ve only tried strawberries and blueberries, and both turned out fabulously. It’s amazing on ice cream, as a glaze for a fruit tart, or on French toast. Or, ya know, by the spoonful is good too.
Ingredients –

1 cup fresh or frozen blueberries

1 cup water

1-4 packets Splenda

1 tsp corn starch

1/2 tsp vanilla

small amount of white sugar (optional)

Direction –

Bring the berries and water to a simmer. Add the corn starch, vanilla and as many Splenda packets as you like. Continue to simmer until the berries are soft. I just let it go on a low simmer while I prepped and started the French toast. I did add less than a teaspoon of granulated sugar to mask the artificial sweetener taste just a tad. Remove from heat and let the sauce thicken.

And that’s it. Pretty simple and very tasty. I like a little extra texture in my syrup, so when I removed it from the heat I threw in a few more fresh berries to soften up in the cooling goodness. If you don’t like texture in your syrup you can always strain the fruit out.


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