Blueberry Orange Sauce
Makes 2 1/2 cups (625 mL)
This easy sauce goes beautifully on Whole-Wheat Pancakes, Vegan Dasz Ice Cream, or other desserts. Starch dissolves better in cold liquids than in hot. Use the lesser amount of starch for a thick sauce that can be poured, and the greater amount of starch to make a thick sauce to be spooned on after it cools.
2 cups (500 mL) blueberries, fresh or frozen
1 cup (250 mL) apple juice
1/2 teaspoon (2 mL) cinnamon
3/4 cup (185 mL) orange juice concentrate
2 to 3 tablespoons (30 to 45 mL) arrowroot powder or cornstarch
1/4 cup (60 mL) maple syrup or other sweetener (optional)
Put the blueberries, apple juice, and cinnamon in a saucepan and heat over medium heat for about 5 minutes or until the berries soften and begin to lose their shape. Put the orange juice concentrate and starch in a small bowl and mix well. Add the orange juice mixture to the hot blueberry mixture. Bring sauce to a boil, then lower the heat and simmer 2 to 3 minutes. Sweeten to taste with maple syrup. Serve warm or cold.
Per 1/4 cup (60 mL): calories: 72, protein: 1 g, fat: 0.2 g, carbohydrate: 18 g (6 g from sugar), dietary fibre: 1 g, calcium: 13 mg, iron: 0.3 mg, magnesium: 10 mg, phosphorus: 18 mg, potassium: 206 mg, sodium: 2 mg, zinc: 0.1 mg, thiamin: 0.1 mg, riboflavin: 0 mg, niacin: 0.4 mg, vitamin B 6: 0.1 mg, folate: 37 mcg, pantothenic acid: 0.2 mg, vitamin B 12: 0 mcg, vitamin A: 1 mcg, vitamin C: 37 mg, vitamin E: 0.2 mg, omega-6 fatty acids: 0 g, omega-3 fatty acids: 0 g
Percentage of calories from protein 4%, fat 2%, carbohydrate 94%