Blueberry sauce for Sour Cream Pound Cake
In a stainless steel pot, combine blueberries, sugar and lemon juice. Cook over medium-high heat until the blueberries burst.
Combine water and cornstarch into a paste and whisk into blueberries. Cook until thickened, about 1 minute. Cool and refrigerate.
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Serving Size: 1 Serving (429g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 193 | ||
Calories from Fat: 9 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 18608.3mg | 642 % | |
Potassium 316.9mg | 8 % | |
Total Carbohydrate 50.6g | 15 % | |
Dietary Fiber 7.4g | 30 % | |
Sugars, other 43.2g | ||
Protein 2.5g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 193
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