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Suggest a better descriptionCombine first 3 ingredients in a small heavy saucepan; stir with a whisk. Bring to a boil; cook I minute or until thick, stirring constantly. Add blueberries; cook 2 minutes or until bubbly. Yield: 1 1/2cups (serving size: 3 tablespoons). CALORIES 38 (2% from fat); FAT 0.1g; PROTEIN 0.2g; CARB 9.6g; FIBER 1. Ig; CHOL Omg; IRON Omg, SODIUM 2mg; CALC 2mg Recipe by: Cooking Light Magazine August 1997 Posted to Digest eat-lf.v097.n202 by Irene DiGiuseppe
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Serving Size: 1 Serving (143g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 194 | ||
Calories from Fat: 2 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.5mg | 0 % | |
Potassium 65.1mg | 2 % | |
Total Carbohydrate 50g | 15 % | |
Dietary Fiber 2g | 8 % | |
Sugars, other 48g | ||
Protein 0.6g | 1 % | |
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: 194
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