Blueberry Pancake Syrup Low Carb Recipes

BLUEBERRY PANCAKE SYRUP - LOW CARB

Blueberry Pancake Syrup - Low Carb image

This recipe uses powdered stevia as the sweetener. It has whole blueberries and looks nice on top of pancakes. This is modified from one I found on the web. I made this mildly sweet, but if you prefer a much sweeter syrup, then you may want to add a bit more stevia powder or maybe add a low carb flavored syrup.

Provided by EasternCook

Categories Breakfast

Time 10m

Yield 1 3/4 cup of syrup, 4 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup blueberries (frozen Wild Maine Blueberries)
1/2 cup water
1 teaspoon lemon juice
1 teaspoon stevia powder (or more to taste)
2 teaspoons cornstarch
2 tablespoons water

Steps:

Combine the first 4 ingredients in sauce pan.
Bring to a boil, using a whisk to mix.
Combine cornstarch and 2 Tbl water, then pour into blueberry mixture.
Mix until thickened.

Nutrition Facts : Calories 15.9, Fat 0.1, Sodium 1.4, Carbohydrate 4, Fiber 0.5, Sugar 1.9, Protein 0.1

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

Ingredients

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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