Weight Watchers Blueberry Pancakewaffle Syrup 0 Ww Points Recipes

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WEIGHT WATCHERS BLUEBERRY PANCAKE/WAFFLE SYRUP (0 WW POINTS!)



Weight Watchers Blueberry Pancake/Waffle Syrup (0 Ww Points!) image

This is a really simple recipe for a low-point breakfast. I serve this warm on top of Nutra-Grain Low-Fat waffles. yum! For more tart syrup, start with 3/4 cup splenda and add more if necessary.

Provided by Melanie2590

Categories     Breakfast

Time 8m

Yield 8 serving(s)

Number Of Ingredients 5

1 pint fresh blueberries
1 cup Splenda sugar substitute
1/4 cup water
1/2 teaspoon cornstarch
1 teaspoon lemon juice

Steps:

  • Dissolve cornstarch in water.
  • Combine all ingredients in a small saucepan and cook over medium heat until it thickens up.
  • Serve or refrigerate immediately.

BLUEBERRY PANCAKE SYRUP



Blueberry Pancake Syrup image

I've made this blueberry syrup several times, but I bet it would work well for raspberries. It's worth a try!

Provided by Linda Johansen

Categories     Sauces

Time 1h26m

Yield 2 pints

Number Of Ingredients 5

4 cups blueberries, stemmed, rinsed and drained
3 cups water
2 strips lemons, rind of
3 cups sugar
lemon juice

Steps:

  • Pour the blueberries into a saucepan and crush them with a potato masher or a wooden spoon until most of the skins are broken.
  • Add 1 cup of water and strips of lemon peel and bring to a simmer.
  • Turn heat down to low and cook the berries for 5 minutes at just under a simmer.
  • Pour the hot berries into a strainer lined with two layers of cheesecloth and let the blueberry juice drip through.
  • Twist the cloth to extract all the juice; there should be about 2 cups.
  • Discard the berry pulp.
  • Combine the remaining 2 cups water with the sugar in a small saucepan.
  • Bring the mixture to a boil, stirring, until the sugar is dissolved and the mixture is clear.
  • Wash down the sides of the pan with a wet pastry brush, then boil the syrup, without stirring, until it reaches 260 degrees on a candy thermometer.
  • Add the blueberry syrup to the sugar syrup and bring the mixture to boil.
  • Boil for 1 minute. Let the syrup cool, then add lemon juice to taste. Pour the syrup into two pint jars and refrigerate if you plan to use it in a month or two.
  • To can (for indefinite storage) Pour into canning jars with 1/2 inch headspace. Process in hot water bath for 30 minutes.
  • Cool.

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