Peach and Blueberry Pancake Sauce
Low Sodium Recipe
Pancakes can be bland...until you add the right topping! This is a great alternative to maple syrup, with less sugar content and more nutrients.
2/3 cup fresh peaches
2/3 cup fresh blueberries
1 tablespoon plus 1-teaspoon sugar
1/3 cup unsweetened apple juice
In a saucepan, combine half of the peaches and blueberries, along with all the sugar and apple juice.
Bring to a boil. Reduce heat and simmer, uncovered, for 15 minutes. Add rest of fruit and stir well. Serve warm over pancakes.
Recipe makes 10 servings
Serving size: 1/4 cup
Calories: 52 (Calories from fat: 6 percent); Total Fat: 0.4g; Cholesterol: 0mg; Protein: 0.5g; Carbohydrates: 13.1g; Fiber: 1.2g; Sugar: 11.7g; Sodium: 2mg
Food exchanges: Fruit 0.6, Sugar 0.2
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