Recipe for Blueberry Compote

BlueberriesBlueberries are in season and it’s a perfect time to make up some of this yummy stuff. It’s super simple and keeps in the fridge for a while (don’t know how long because I usually eat it up fast). It’s wonderful with yogurt, especially Jen’s favorite Fage 2%. It’s also great with steelcut oatmeal, though I’m not eating too much of that this summer. And on top of Kashi waffles …. divine.

Blueberry Compote

3 pints fresh blueberries, cleaned with stems removed
1/4 C. Splenda Sugar Blend for Baking (measure on the scant side)
Zest of one lemon (or as much as you can do while keeping your knuckles)

Spray a large sauce pan with cooking spray. Add blueberries and cook over low heat for 10 minutes or so, stirring constantly. Berries will start to melt/pop into thick liquid. Add zest and Splenda blend and continue cooking until you have desired consistency of berries in the sauce. (You can also pop all of the berries so it’s completely liquid but I like it better with berries in it.) Remove from heat, cool, and refrigerate. Can eat cold or hot.

Yield: approx. 8 servings, 1 point each