Friday, March 28, 2014

Blueberry topping, great for cheesecake!

Status Update:  I lost 28 pounds during my first four weeks of being back on low carb after having taken several years off.  And, I have been eating good food both in restaurants and at home.

For a quick and easy breakfast, I eat a slice of  low carb cheesecake.  The other day, I made a big improvement!  I created a blueberry sauce to go on top of it!  This is my first new low-carb recipe since I published my recipe book several years ago.

Blueberry Sauce
12 net carbs for 1 1/2 cups.

1 c. wild blueberries (these are the tiny ones and have less carbs)
1/2 c. water
1/2 t. xanthem gum
artificial sweetener to taste (I like liquid sucralose the best)

Add ingredients to sauce pan.  Whisk over medium heat until it begins boiling.  Reduce heat to low and continue stirring until the sauce begins to thicken.  Remove from heat and chill.  Sauce will continue to thicken as is cools.