‘Skip the Syrup’ Fruit Sauce

MAKES 4 SERVINGS

A perfect way to use frozen fruit and reduce the sugar in your meals this year. Make this for pancakes or waffles. Extra sauce can be frozen for use later in smoothies.

1 cup frozen blueberries, strawberries or raspberries

½ cup water 2 Tbsp sugar

2 tsp. cornstarch dissolved in

2 Tbsp cold water

▶ In saucepan, heat fruit, water and sugar over medium and bring to a boil. ▶ Reduce heat. Add cornstarch mixture and stir to dissolve.

▶ Serve warm over pancakes, French toast or desserts.

PER SERVING (1/4 CUP): 50 CALORIES | 12 G CARBOHYDRATE | 1 G FIBRE | 0.3 G FAT | 1.6 MG SODIUM | 0.2 MG PROTEIN