Sunday, September 19, 2010

80--- Purple Velvet Blueberry Sauce

Bring on the berries! I love this time of year when the berry selection is fruitful! I always stock up and freeze a bunch for the winter months.

We had this sauce over whole wheat French toast. It was so much tastier and HEALTHIER than a sugary syrup!
My next plan is to put it over some lean cut pork chops with a side of Harvest Spinach Salad (coming up this week). How versatile! You can also make this sauce ahead of time and freeze it in an airtight container.

Blueberries are chock full of antioxidants. Many recent studies have shown that blueberry consumption may slow, or even prevent, prostate cancer. For example: Blueberry flavonoids inhibit matrix metalloproteinase activity in DU145 human prostate cancer cells:

Yippee! What great news! Men, eat up!

Purple Velvet Blueberry Sauce
Serves 6

2 cups blueberries, fresh or frozen (not thawed)
1 cup 2% Greek yogurt, or lowfat plain yogurt
2 Tbsp lemon juice
1/4 cup honey
2 tsp lemon zest
In a medium saucepan mix berries, lemon juice, honey, and lemon zest. Bring to a boil, then reduce heat and maintain simmer for approximately 15 minutes, or until thickened. Stir in yogurt and heat through. Serve warm.

Nutrition Info per 1/4 cup serving: 46 calories, 0.8g fat, 3.2g protein, 7.5g carbohydrates

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