A fruit topping made with fresh blueberries, perfect over ice cream, rice pudding, or mousse, just use your imagination.
This morning I made homemade crepes topped with blueberry compote and it was delicious! I love to make compote with fresh berries like blueberries, blackberries or raspberries to serve over crepes, whole wheat pancakes, waffles, or oatmeal.
Blueberry Compote
Gina's Weight Watcher Recipes
Servings: 4 • Size: 2 Tbsp • Time: 12 minutes • Old Points: 1 pt • Points+: 2 pt
Calories: 89 • Fat: 0.0 g • Protein: 0.5 g • Carb: 22.7 g • Fiber: 2.0 g
Ingredients:
- 2 cups fresh blueberries
- 1/4 cup sugar
- 3 tbsp water
Oh YUM!! I love crepes and I've been yearning to do more with all the fruit that's coming into season. I can't wait to try this!!
ReplyDeleteOh that looks delish! I love 1 pts! I love 0 pts better, but 1 pts is a close second! ;)
ReplyDeleteI made this for Breakfast this morning with your crepe recipe, and WOW!!!! Would never have guessed it was not laden with fat and calories, everyone LOVED it!! :)
ReplyDeleteI made whole wheat pancakes today & topped it with this. It was heavenly! My kids gobbled it up! I can't wait to try it with other dishes & with different fruits!
ReplyDeleteIt's great of pancakes! Thanks for sharing!
ReplyDeletehow many points is the blueberry compote if you use splenda?
ReplyDeleteIt's a half point with splenda
ReplyDeleteHow is it 1/2 point for a tbsp if using splenda? Aren't fresh blueberries only 1 point a cup or something???
ReplyDeleteThanks for noticing! I just checked again, it's 0 points if you make it with Splenda, 1 point with sugar.
ReplyDeleteMade these this morning for my hubby...what a hit! I did the blueberry compote with the 1pt (prob 2pt on pts+??) crespelles. I had plenty left over from last nights dinner of your manicotti- which was also fabulous! Had to make 2 batches of the crespelles till I got the hang of it. You are awesome, Gina! Please keep these great recipes coming! :) Andi
ReplyDeleteThis was absolutely delicious on your whole wheat pancakes (the new and improved version)! I made a double batch and froze half of it. I can't wait to try it with raspberries and blackberries too... I see a trip to the fruit market in my near future!
ReplyDeleteI have to admit, I panicked a bit while making it. I realized while cooking it that I didn't understand what "becomes thick and sticks to the spoon" truly meant. 30 minutes later on the stove, my compote was clumpy (should I have pureed it instead of using the chop feature on the blender?) and somewhat thick, but still liquidy.
ReplyDeleteAnyway, I don't think any of that mattered because regardless it tasted FABULOUS! In fact, I froze it and reheated it this morning smothered it all over your recipe for the Whole Wheat Pancakes.
Love it, love it - thank you for sharing!
I used blackberries and strawberries instead of the blueberries and added some lemon zest. It's amazing! I put it on non fat greek yogurt and add a sprinkle of low fat granola for a super good breakfast. Yum!
ReplyDeleteGina,
ReplyDeleteThis made for a *wonderful* pancake breakfast!!! I did use splenda...and it was perfect. Thanks!
I wonder if you could make this with agave nectar and eliminate the water and sugar?
ReplyDeleteMy mom made your Whole Wheat Blueberry pancakes topped with this compote for my dad for Father's Day brunch and they were a HUGE hit! I've tried a couple of your recipes and they earn rave reviews each and every time! Thanks for the wonderful recipes!
ReplyDeleteCould I use Liquid Stevia instead? I am trying to reduce my sugar intake...
ReplyDeleteSure I think it would be fine if you like the taste
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