One of my favourite desserts is a cheesecake. There are so many varieties and you can top it with many flavourings, depending on the occasion, what’s in season or simply what you fancy.
I also love blueberries and they often become a topping for cheesecake. I still like the cherry topping but it’s been overdone. Blueberries are the new cherries.
This is an easy recipe that keeps in the fridge for 10 days and you can make it with fresh or frozen blueberries!
Besides cheesecake, you could use this as a topping for crepes or pancakes, top some waffles, swirl into homemade vanilla ice cream (or top it).
Recipe by Peter MinakiCourse: DessertDifficulty: Easy
Servings
2
cups
Prep time
5
minutes
Cooking time
5
minutes
Ingredients
4 tsp. corn starch
2 cups blueberries (fresh or frozen)
1/3 cup white sugar
2 tsp. lemon juice
1 tsp. lemon zest
1/2 cup water
Directions
Place your corn starch in a mug and add 4 Tbsp. water and stir to dissolve. Set aside.
To a medium sized pot, add the remaining ingredients over medium heat. Give a gentle stir with a rubber spatula.
Once the mixture comes to a boil, add the the corn starch slurry and stir for 1-2 minutes. Take off the heat and allow to cool (the sauce will thicken as it cools).
Once cooled, transfer to a container with a cover and place in the fridge until needed.
Notes
If the sauce is too thick, you can place back on your stovetop over low heat and stir in a couple of tablespoons of water until your desired thickness is achieved.
While your daily tasks are different from that generation, you’re busy and one pot cooking is going to help you in the kitchen! Read book details. Barnes & Noble book purchases here.
