Weight Watchers Blueberry Pancakewaffle Syrup 0 Ww Points Recipes

Steps:

• Dissolve cornstarch in water.
• Combine all ingredients in a small saucepan and cook over medium heat until it thickens up.
• Serve or refrigerate immediately.

Steps:

• Sift dry ingrediants in one bowl.
• separate one of the eggs. add the yolk and the rest of the wet ingredients together and whisk.
• beat the egg white in a clean bowl until peaks form.
• Add the wet into the dry, mixing until just combined. fold in the egg white.
• Pour into a preheated greased waffle iron, and I cook mine for 3-4 minutes with my waffle iron. This recipe yeilds 16 small square waffles for me (using just under 1/3 cup of batter per waffle).
• These freeze well.

Steps:

• Combine the first 4 ingredients in sauce pan.
• Bring to a boil, using a whisk to mix.
• Combine cornstarch and 2 Tbl water, then pour into blueberry mixture.
• Mix until thickened.

Steps:

• Preheat oven to 450. Spray two 6oz custard cups with non-stick spray.
• Combine blueberries, sugar, ginger, lemon zest and juice and cinnamon. Divide between custard cups.
• Combine together Bisquick and milk in small bowl. Spoon over blueberry mixture. Sprinkle with sugar.
• Place on baking pan and bake 20 minutes until golden and bubbly.
• Serve with vanilla ice cream.

Steps:

• Pour the blueberries into a saucepan and crush them with a potato masher or a wooden spoon until most of the skins are broken.
• Add 1 cup of water and strips of lemon peel and bring to a simmer.
• Turn heat down to low and cook the berries for 5 minutes at just under a simmer.
• Pour the hot berries into a strainer lined with two layers of cheesecloth and let the blueberry juice drip through.
• Twist the cloth to extract all the juice; there should be about 2 cups.
• Discard the berry pulp.
• Combine the remaining 2 cups water with the sugar in a small saucepan.
• Bring the mixture to a boil, stirring, until the sugar is dissolved and the mixture is clear.
• Wash down the sides of the pan with a wet pastry brush, then boil the syrup, without stirring, until it reaches 260 degrees on a candy thermometer.
• Add the blueberry syrup to the sugar syrup and bring the mixture to boil.
• Boil for 1 minute. Let the syrup cool, then add lemon juice to taste. Pour the syrup into two pint jars and refrigerate if you plan to use it in a month or two.
• To can (for indefinite storage) Pour into canning jars with 1/2 inch headspace. Process in hot water bath for 30 minutes.
• Cool.