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Best Whole Foods Breakfast: Blueberry Pancake Syrup

<p>
<em>Makes 1<sup>
<sub>1/3</sub>
</sup> cup<br />
</em>This blueberry syrup recipe is a tasty addition to any stack of pancakes.</p>
<ul>
<li>1<sup>
<sub>1/4</sub>
</sup> cups fresh blueberries</li>
<li>
<sup>
<sub>3/4</sub>
</sup> cup water</li>
<li>2 tablespoons sugar</li>
</ul>
<ol>
<li>Rinse the berries and simmer with water and sugar in a small saucepan until soft (about 5 minutes).</li>
<li>Purée in a blender.</li>
</ol>
<p>
<strong>Nutritional contents per <sup>
<sub>1/3</sub>
</sup>-cup serving:</strong> Calories 49; Total fat 0.2 g; Saturated fat trace; Cholesterol 0 mg; Sodium trace; Total carbohydrate 12 g; Protein trace.</p>
<p>
<hr />
<p>
<em>Cornelia Carlson holds a doctorate in biochemistry and is an avid grower and user of herbs. She is the author of</em> The Practically Meatless Gourmet (<em>Berkley, 1996). She writes from her home in Tucson, Arizona</em>.</p>
<p>Click here for the original article, <a href=”https://www.motherearthliving.com/cooking-methods/a-healthy-start.aspx”>Best Whole Foods Breakfast</a>.</p>

Published on Feb 25, 2010

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