Blueberry Topping

Blueberries are listed as one of the top 10 foods that everyone should be eating for antioxidants.  This is a fun way to add them to your diet – on top of a dessert, or breakfast dish.  They are fabulous on pancakes and waffles, as well as on a soon-coming recipe for Pina Colada-Millet Pudding.  They also are great on ice cream!  (Hmmm…I haven’t posted my vegan ice cream yet, have I?  Must get on that right away.)


Blueberry Topping

  • 1 can 100% fruit juice concentrate (i.e., apple raspberry, apple cherry, white grape raspberry, etc.)
  • 1 can water (reserve 1/2 c.)
  • 4 c. frozen or fresh blueberries
  • 1/4 c. cornstarch or arrowroot (may need a little extra arrowroot)
  • 2-4 T. sweetener such as evaporated cane juice or equivalent measure of pure stevia

Place concentrate, water (minus the 1/2 c.) berries, and sweetener in a pan, heating until boiling.  Mix 1/2 c. water with the cornstarch.  When the berries are boiling, stir in the cornstarch mixture, continuing stirring until berries thicken.

If you are using the topping warm, continue cooking to desired thickness.  If you will be chilling the topping for on ice cream or pudding, don’t thicken it as much as you expect to need it to be if you are using cornstarch.  As it cools, it will thicken more.  I’ve accidentally gotten it so thick that cooled it’s more of a jello-type dish!  Not what I was going for at all.  I have also jumped the gun and taken it off the heat too soon, resulting in a very thin syrup with blueberries in it.  Better to be too thick, than too thin.

Variations:  Use any type of fruit – peaches with white grape peach concentrate, raspberries with apple raspberry concentrate, etc.  Let me know what fun combinations you come up with.


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