1. Into a small saucepan, add your frozen wild blueberries, water, sweetener and lemon juice. Cook over medium heat until the liquid becomes thicker and has a syrupy consistency
2. Sprinkle the glucomannan powder over the surface of the soaked blueberries and stir immediately. Cook for about 5 more minutes
3. Ladle your cooked sauce into a blender or bullet type machine. Fill only half way, when pureeing hot ingredients. Add the MCT oil (half at a time if doing two batches). Puree for 20 – 30 seconds and until the sauce is very creamy and silky looking
By Angela Wilkes
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