EASY BLUEBERRY SAUCE
Looking for a blueberry sauce recipe for cheesecake? Look no further! This luscious blueberry topping is perfectly sweetened to put on anything from a scoop of vanilla ice cream to a slice of angel food or pound cake. -Doris Dezur, Eugene, Oregon
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3/4 cup.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine sugar, cornstarch and salt. Gradually whisk in water until smooth. Add blueberries, lemon zest and juice; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 2-3 minutes (some berries will remain whole). Serve warm or chilled over ice cream.
Nutrition Facts : Calories 97 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 50mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 1g fiber), Protein 0 protein.
BLUEBERRY ICE CREAM TOPPING
Here's the scoop on a sensational sauce! Describes Betty Leibnitz of Hallock, Minnesota, "It has fresh-fruit flavor and is delicious with angel food cake, too."
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 1-1/4 cups.
Number Of Ingredients 10
Steps:
- In a saucepan, combine the blueberries, water, sugar and salt; cook and stir over low heat until sugar is dissolved. Bring to a boil. Reduce heat; simmer, uncovered, for 7 minutes or until the berries burst., Combine cornstarch and cold water until smooth; stir into hot blueberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the lemon juice, vanilla and cinnamon. Serve over ice cream.
Nutrition Facts : Calories 23 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 0 protein.
NANA'S BLUEBERRY ICE CREAM SAUCE
This is a delightful sauce for a summer's day treat! Serve warm over ice cream. Can also be used for pancakes or waffles. Top with some fresh whipped cream... Mmm...a little bit of heaven!
Provided by EAKE
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 15m
Yield 10
Number Of Ingredients 7
Steps:
- Mix sugar, cornstarch, and salt together in a medium saucepan. Stir in water and lemon juice. Add blueberries.
- Cook, stirring occasionally, over medium-low heat, until thick and bubbling, about 10 minutes.
- Remove from the heat and stir in vanilla.
Nutrition Facts : Calories 59.8 calories, Carbohydrate 15.1 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.2 g, Sodium 16.1 mg, Sugar 13 g
WARM BERRY TOPPING FOR ICE CREAM
This is the perfect recipe for a crowd. If you having a simple dinner party and want a simple dessert, dress up your ice cream with this warm, rich berry topping. Delicious!
Provided by CandyTX
Categories Sauces
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F.
- Lightly grease a 8x8 baking dish.
- Add sliced strawberries and pecan halves.
- In a medium sauce pan, simmer Raspberry Preserves, Honey, Key Lime Juice, and 1/2 cup sugar for 5 minutes over medium heat.
- Pour Raspberry preserve mixture over strawberries and pecans.
- Mix until evenly blended.
- In a separe bowl mix together butter, oatmeal, and brown sugar. Spread evenly over strawberry mixture.
- Bake for 45 minutes.
SUMMER BERRY ICE CREAM
Egg-free ice cream, often called Philadelphia-style or American-style, is a traditional method that can yield phenomenal results if superior ingredients are used and if the ice cream is not pumped full of air (as many cheap store-bought brands are). From the perspective of a home cook, egg-free ice creams are simpler than custard-based ones, and more foolproof. You don't have to worry about tempering the yolks, or fear curdling. To soften the texture of egg-free ice creams, which otherwise freeze rock solid, David Lebovitz, author of "The Perfect Scoop," advised adding a few spoonfuls of alcohol or a liquid sweetener like honey or maple syrup. Adding more sugar also helps the texture, said Nick Morgenstern of Morgenstern's Finest Ice Cream, but so does simply leaving the ice cream at room temperature - or better, in the refrigerator - until soft enough to scoop.
Provided by Melissa Clark
Categories quick, ice creams and sorbets, dessert
Time 10m
Yield About a quart
Number Of Ingredients 5
Steps:
- In a bowl, mash berries with a fork or potato masher until just slightly chunky.
- In a saucepan over medium-low heat, bring cream to a simmer with 1/3 cup sugar and the salt. Taste berries and if they are very tart, add 2 tablespoons sugar to saucepan. Simmer, stirring occasionally, until sugar dissolves. Transfer to a bowl, stir in vodka and place in refrigerator or in an ice bath to chill.
- When cold, pour mixture into ice cream machine. Add berries and churn according to manufacturer's directions. Transfer to a container and freeze until solid, at least 2 hours. Let sit at room temperature for 5 to 10 minutes before serving, or in refrigerator for 15 to 30.
Nutrition Facts : @context http, Calories 271, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 22 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 14 grams, Sodium 52 milligrams, Sugar 15 grams
BERRY BEST ICE CREAM TOPPING!
This is amazingly yummy! I've had diehard fudge eaters craving this! I use organic, but most importantly, use fresh berries. You can substitute 1/2 cup honey for sugar if needed.
Provided by C. Lipori (organic cook)
Categories Fruit Sauces
Time 15m
Number Of Ingredients 6
Steps:
- 1. Put washed and drained blueberries in a large qt pot. Smash with a potato masher until lightly smashed(not too much).
- 2. Add strawberries, sugar, and lemon and mix well.
- 3. Cook till boils, then cook for 2 minutes at boiling. Let cool.
- 4. When cooled, add vanilla stir well. Store in containers in refrigerator use when cooled.
- 5. Put scoops of vanilla ice cream in bowls and top with berry sauce.
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BERRY SAUCE - ONCE UPON A CHEF
From onceuponachef.com
Cuisine AmericanTotal Time 20 minsCategory Breakfast & BrunchCalories 98 per serving
- Combine all of the berries in a large bowl and stir gently to combine. Spoon about 2/3 of the mixed berries into a medium saucepan; transfer the remaining berries to a small bowl and refrigerate until ready to serve.
- Add the lemon juice and sugar to the berries in the sauce pan. Bring to a gentle boil over medium heat and cook until the fruit is syrupy, about 5 minutes.
- Transfer the hot berry mixture to a blender and purée until smooth. Set a fine mesh strainer over a bowl. Pour the sauce into the strainer and use the back of a soup ladle and circular motions to force the sauce through the strainer and into the bowl. Discard the seeds that remain in the strainer. Refrigerate the berry sauce until cold or ready to serve.
- Before serving, add the reserved berries to the sauce and stir to combine. If the sauce seems too thick, add a few tablespoons of water, a little at a time, until the desired consistency is reached.
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