Blueberry Pancake Sauce

Blueberry Pancake Sauce

This tangy pancake topping makes a great alternative to traditional maple syrup; sweet and decadent without the calories and carbs, thanks to Sola®!


Recipe Image
Calories
9
Protein
1g
Fat
14g
Total
Carbs
25g
Sugar
.5g
Dietary
Fiber
1g
Sweetener
24g
Net
Carbs*
.2g
*Net carbs assist you in tracking carbohydrates that impact blood sugars. Dietary fiber and SOLA sweetener should be subtracted from total carbohydrates since they minimally impact blood sugar.
Serves
ServesMakes: 10 servings
Prep time: 5 minutes plus chilling
Cooking time: 10 minutes
Ingredients
Ingredients
  • 1 ¾ cups (420 ml) water
  • Juice of 1 fresh lime
  • ½ cup (64 g) fresh blueberries
  • 1 ½ cups (285 g) Sola® sweetener
Directions
Directions
  1. Place the water, lime juice, and blueberries into a large saucepan, bring to a boil, and reduce to a simmer.
  2. Add the Sola® and whisk to combine all of the ingredients.
  3. Cook the mixture over a steady, rolling simmer for approximately five minutes, until it has reduced to about two cups (480 ml) of liquid and is starting to become a thin syrup. The mixture will bubble up quite a lot, so make sure you have a big enough pan to avoid overflow.
  4. Remove from the heat and allow to cool slightly before using, the sauce will thicken up as it cools down due to the pectin in the blueberries.
  5. Store in a glass jar or bottle in a cool, dry place for up to one month If the syrup crystalizes, simply place the container under hot, running water for a couple of minutes until it has warmed.
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