- 1-3/4 cups fresh blueberries, divided
- 1 cup corn syrup
- 1 tablespoon cornstarch
- In a blender, combine 1 cup blueberries and corn syrup; cover and process for 30 seconds or until blueberries are almost smooth.
- Place cornstarch in a small saucepan; gradually whisk in the blueberry mixture. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened. Remove from the heat; stir in the remaining blueberries and cool. Store in the refrigerator.
2 tablespoons: 69 calories, 0 fat (0 saturated fat), 0 cholesterol, 25mg sodium, 18g carbohydrate (12g sugars, 0 fiber), 0 protein.