Instead of cooking the blueberries first for this blueberry syrup, you puree them in a food processor with apple juice. Then you begin the cooking process. This gives you fresh syrup in a flash.
1 cup blueberries
1/2 cup apple juice
1-1/2 teaspoons cornstarch
2 or 3 packets sweetener
1/2 teaspoon finely shredded lemon peel
1 tablespoon lemon juice
1 tablespoon margarine or butter
In a blender container or food processor bowl, combine berries and apple juice; blend or process until pureed.
Transfer to a saucepan; stir in cornstarch.
Cook and stir until thickened and bubbly.
Cook and stir for two minutes more. Remove from heat.
Stir in sweetener, lemon peel, lemon juice and margarine.
Serve over pancakes, waffles, or French toast.
Recipe makes 1 cup Blueberry Syrup or 16 servings. Serving Size: 1 tablespoon.