Making blueberry compote – or really any fruit compote is quite easy. The mixture comes together in well under 10 minutes. The great thing with compote is you can make it as sweet or as tart as you like as well as, as thick or loose as you like. I have made many variations of this recipe and used it over pancakes and waffles (instead of syrup) as well as over ice cream. It’s versatile and delicious and nobody has to know it’s Weight Watchers friendly!
Serves 12. 1 Points Plus Value.
Serving size ~2-3 tbsp. depending on consistency (1/12th)
– 3 cups frozen or fresh blueberries (If you are using store bought frozen blueberries use the unsweetened ones)
– 1/2 cup water
– 1/4 cup sugar
– Dash of Cinnamon (~ 1 tsp)
– Dash of Salt (~1/8th tsp)
– 1 tbsp cornstarch, mixed with a tbsp of water
Place frozen blueberries in a simmering pan (the blueberries I used were fresh – then frozen), added in the water and sugar along with the cinnamon and dash of salt. Stirring over medium heat, I let it come to a simmer and added in the cornstarch and mixed it until combined and thickened.
When at your desired consistency, transfer mixture into a bowl for serving. Let cool for roughly 15-30 minutes before use.