Diabetic Blueberry Syrup Recipes

SUGAR FREE BLUEBERRY SYRUP

Steps:

• Mix all ingredients in medium saucepan.
• Simmer 10 to 15 minutes.
• Cool and refrigerate.

BLUEBERRY SIMPLE SYRUP

Steps:

• Mix blueberries, water, and sugar together using a whisk in a small saucepan over low heat until sugar is dissolved, about 5 minutes. Increase heat to medium and bring a gentle boil, stirring often, until syrup is thickened, about 15 minutes.
• Whisk lemon juice into syrup; serve immediately or cool.

DIABETIC BLUEBERRY SYRUP

Steps:

• In saucepan, combine blueberries with 1/8 cup of water, margarine, nutmeg and lemon juice.
• Bring to a boil.
• Reduce heat and simmer til berries are soft.
• Dissolve cornstarch in remaining water.
• Add to blueberries and continue to cook, stirring constantly, until syrup thickens.
• Remove from heat and cool.
• Sir in sweetener.
• Serve warm or chilled.

BLUEBERRY CRISP (DIABETIC)

Steps:

• Filling:.
• Toss together flour and sugar.
• Mix together with blueberries and place in a 9x9 inch glass baking dish.
• Topping:.
• Mix all topping ingredients together.
• Sprinkle on top of blueberry filling.
• Bake at 350 degrees for 45 minutes.
• Makes 6 servings.
• Per Serving:.
• 110 calories 17 g. carbohydrate 1.5 g protein 2 g fiber 0 g fat.

DIABETIC BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350° F.
• Line 10 muffin cups with paper liners.
• Sift together flour, baking powder, salt, set aside.
• Beat together margarine, Splenda, and honey with an electric mixer until light and fluffy.
• Add eggs one at a time beating well after each addition.
• Stir in vanilla.
• Alternately stir in flour mixture and milk, beginning and ending with flour mixture.
• Fold in berries.
• Spoon batter into paper lined muffin cups, and bake until golden brown and a toothpick inserted comes out clean, about 25-30 minutes.
• Cool in pan 10 minutes on a wire rack.
• Remove from pan.
• Cool completely on wire rack.

BLUEBERRY SYRUP

Steps:

• Simmer 12 minutes.
• Cool and bottle.