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
4. Taste for sweetness and adjust if necessary
MACRONUTRIENTS CHART
FYI
Do not make this syrup too sweet as it will be served with other dessert items, and it may overpower the dessert to which this blueberry sauce is being added.
By Angela Wilkes
