BLUEBERRY COMPOTE
Provided by Ellie Krieger
Categories dessert
Time 23m
Yield 1/2 cup, 8 servings
Number Of Ingredients 4
Steps:
- Combine 1 cup of the blueberries, water, sugar and lemon juice in a small saucepan. Cook over a medium heat for about 10 minutes. Add the rest of the blueberries and cook for 8 minutes more, stirring frequently. Serve warm.
Nutrition Facts : Calories 44 calorie, Sodium 0.4 milligrams, Carbohydrate 11 grams, Fiber 1 grams
SPLENDA MADE BLUEBERRY PANCAKES & COMPOTE
My husband had asked me to make Blueberry pancakes for him on Sunday. I also made a SUGAR FREE Blueberry Compote TO MAKE THEM EXTRA SPECIAL. This recipe was adapted from one that Trisha Yearwood made with her Niece on her cooking show. I wanted to make it a bit healthier with the changes I made. I used Splenda instead of sugar,...
Provided by Rose Mary Mogan
Categories Pancakes
Time 35m
Number Of Ingredients 18
Steps:
- 1. PLEASE NOTE--White Lily flour is a soft winter wheat flour, and lighter in texture than regular all purpose flour, or you can use cake flour for the same results. Vanilla Bean paste is a thick syrupy flavoring like extract but has the specks from the vanilla beans in it, I prefer it to Vanilla extract, but either will work. You CAN ALSO USE SUGAR IN THIS RECIPE IF YOU SO DESIRE.
- 2. In a large mixing bowl add the flour, baking powder, baking soda, & salt, and stir to blend together. If it is not while lily or cake flour, you should sift all the ingredients together.
- 3. Add the eggs to a medium size bowl and whisk to break the yolks, then add the milk, Greek yogurt. Vanilla bean paste or extract, and lemon extract,& melted butter then whisk again to blend all of the ingredients together.
- 4. Make a well in the center of the flour mixture and gradually add the milk mixture whisking as you blend it all together.
- 5. If batter is too thick, add additional milk until it reaches the consistency you prefer. I had to add the additional 1/3 cup milk. Then add the thawed or fresh Blueberries, and gently fold into batter.
- 6. Now Spray griddle or skillet with non stick cooking spray and heat until hot, and using a quarter cup measuring cup scoop out 1/4 cup for each pancake, and pour onto griddle, allow to cook until bubbles form on the top, then flip to the other side to brown an additional minute or so, then remove from griddle and serve while hot, with your favorite syrup or topping. I made the Blueberry syrup/Compote to go with it.
- 7. The first batch of pancakes I used a 1/3 cup measure to make larger pancakes for my husband. Then the remainder I used a quarter cup size to make average size pancakes. Spray the cup with nonstick cooking spray to make for easier release of the pancake batter onto the griddle or skillet.
- 8. To make the Blueberry Syrup Topping, Combine the Splenda or zero calorie sweetener with the corn starch in a medium size sauce pan, and stir to blend, then add the thawed blueberries and water, stir to mix and heat over medium high heat, stirring as it heats and begins to boil and bubble around edges. It will thicken also, cook about 5-6 minutes or longer if needed, remove from heat when thickened and hot, add the butter flavored extract, stir to mix, and serve while still hot or when cool.
SUGAR-FREE CINNAMON BLUEBERRY SAUCE
All purpose sugar free blueberry sauce with a hint of cinnamon! Add to pancakes, waffles, yogurt, ice cream or use it as a filling for pie!
Provided by Sandra Shaffer
Categories Side Dish - Sauce
Time 10m
Number Of Ingredients 8
Steps:
- Place clean blueberries in a medium saucepan with 1/4 cup of water over medium heat. Fold in Truvia, cinnamon and lemon juice. Bring to a boil. In a separate small dish whisk together until smooth the berry juice and cornstarch (optional). Add the slurry to the berry mixture and cook until the sauce thickens up (3-4 minutes). Remove from heat and stir in almond extract.
Nutrition Facts : Calories 19 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 2 tablespoons, Sodium 2 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
BLUEBERRY PANCAKE CAKE
Provided by Trisha Yearwood
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the cake: Place a 10-inch cast-iron skillet in the oven. Preheat the oven to 375 degrees F.
- Whisk together the flour, brown sugar, baking powder and salt in a large bowl. Add the blueberries and toss them gently in the flour mixture; this will help keep the blueberries from sinking to the bottom of the cake.
- In a separate bowl, whisk together the buttermilk, vanilla and eggs. Remove the skillet from the oven and add the oil and butter to the hot skillet. Let the butter melt completely, then pour the oil and butter into the buttermilk mixture and whisk together, fully incorporating the hot fats. Add the liquid mixture into the dry mixture and stir gently until combined and most lumps are gone. Pour the batter into the hot skillet. Bake until the cake is fluffy and golden brown and a toothpick comes out clean when inserted in the middle, 30 to 35 minutes.
- For the white pancake syrup: While the pancake cooks, add the corn syrup, vanilla and cinnamon to a small saucepan. Stir together and cook over low heat until the syrup is warm and pourable.
- Slice the warm pancake in wedges and serve with the white pancake syrup.
BLUEBERRY COMPOTE
Naturally delicious, this fresh blueberry compote recipe kissed with lemon is perfect for pancakes, waffles, French toast, or as a topping on ice cream!
Provided by Ingrid Beer
Yield 2 cups
Number Of Ingredients 5
Steps:
- Add the 1 pound (16 ounces) of blueberries to a medium pot, along with the water, sugar, lemon zest and lemon juice, and stir to combine.
- Bring the mixture to a vigorous simmer or medium boil, and cook for 8-10 minutes, stirring occasionally, until the berries pop and release their juices, and soften.
- Remove from heat and give a little taste to see if you need any extra sweetener or lemon juice, then add in the reserved ¼ pound (or ¾ cup) of fresh blueberries and stir those in.
- Allow the blueberry compote to cool (I expedite the process by using my fridge), allowing the compote to thicken as it cools.
- Spoon into jars or a covered container, and use as needed, either warm or cold.
Nutrition Facts : Nutrition Info 65 calories
BLUEBERRY COMPOTE
This blueberry compote goes beautifully in the morning on hot pancakes.
Provided by alisadiomin
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 30m
Yield 12
Number Of Ingredients 3
Steps:
- Combine 1/2 the blueberries, sugar, and water in a small, heavy saucepan. Bring to a boil. Reduce heat and let simmer, stirring often, until blueberries burst, about 10 minutes.
- Stir remaining blueberries into the simmering mixture. Continue to simmer until compote thickens and coats the back of a spoon, about 8 minutes.
Nutrition Facts : Calories 40.8 calories, Carbohydrate 10.2 g, Fat 0.2 g, Fiber 1 g, Protein 0.2 g, Sodium 0.6 mg, Sugar 8.7 g
BUTTERMILK PANCAKES WITH BLUEBERRY COMPOTE
Categories Breakfast Brunch Vegetarian Kid-Friendly Quick & Easy Mother's Day Blueberry Sour Cream Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 18
Number Of Ingredients 12
Steps:
- Whisk first 5 ingredients in large bowl. Whisk buttermilk, sour cream, eggs and vanilla in another large bowl. Add to dry ingredients. Stir until batter is just blended but still lumpy (do not overmix).
- Melt 1/2 tablespoon butter on griddle over medium heat. Pour batter by 1/3 cupfuls onto griddle, spacing 2 inches apart. Cook until bubbles break on surface, about 3 minutes. Turn pancakes over. Cook until bottoms are golden, 3 minutes. Transfer to plates. Repeat with remaining batter, adding butter to skillet as needed.
- Serve pancakes immediately with butter and Blueberry Compote.
OVEN-BAKED BLUEBERRY PANCAKE
This pancake is also delicious without the berries, which can be served alongside instead.This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees with rack in upper third. Place a 10-inch cast-iron skillet (or other nonstick ovenproof pan) in oven. Whisk together flour, 3 tablespoons granulated sugar, baking powder, and salt in a bowl. Whisk together milk, egg, and melted butter in another bowl. Whisk milk mixture into flour mixture until just combined.
- Remove skillet from oven and add remaining 1 tablespoon butter, swirling to coat. Pour in batter and smooth top with an offset spatula. Sprinkle evenly with blueberries and remaining 1 teaspoon granulated sugar.
- Bake until golden brown and cooked through, about 25 minutes. Remove from oven; let cool 5 minutes before dusting with confectioners' sugar and serving with syrup.
BLUEBERRY TOPPING (BLUEBERRY COMPOTE)
A homemade, 4 ingredient blueberry topping or filling recipe that takes 15 minutes and is addictively delicious. Perfect for everything from filling pies to scones, it's also my favourite blueberry sauce for pancakes.
Provided by Marie Roffey
Time 20m
Number Of Ingredients 6
Steps:
- In a medium saucepan over low-medium heat combine the blueberries, lemon zest, juice and sugar stirring regularly until they have released a lot of liquid and it starts to boil.
- Mix together the cornstarch and water then stir it into the blueberries. This part is optional and you can let the juice reduce naturally, which will take a little longer.
- Turn the heat down so the mixture is just simmering.
- Simmer stirring every so often for about 10 minutes until the blueberries have softened and the liquid has thickened to a consistency you like.
- To test: run your finger through the juice on the back of a spoon and it should leave a clear line that doesn't run. It will also take a few seconds to return to the sides of the pan when you stir it.
- Remove from heat. You can serve this blueberry sauce warm, at room temperature or cold. Store in a jar with an airtight lid for 7-10 days.
Nutrition Facts : ServingSize 62 g, Calories 54 kcal
BLUEBERRY COMPOTE
Steps:
- Simmer all ingredients for 1 hour in a small saucepan.
- Do not cover the pot.
- Serve over ice cream, pancakes, waffles or cottage cheese.
- Freeze leftovers for another day!
Nutrition Facts : Calories 162 kcal, Carbohydrate 41 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 3 mg, Fiber 6 g, Sugar 30 g, ServingSize 1 serving
BLUEBERRY COMPOTE
Categories Sauce Blueberry Vegan Simmer Bon Appétit
Yield Makes about 1 1/2 cups
Number Of Ingredients 3
Steps:
- Combine 1 1/2 cups blueberries, sugar and 1/3 cup water in heavy small saucepan. Simmer over medium heat until berries burst, stirring often, about 10 minutes. Add remaining 1 cup berries. Cook until compote coats spoon, stirring often, about 8 minutes. (Can be made 3 days ahead. Cover and chill.) Serve warm.
BLUEBERRY PANCAKES TOPPED WITH HOMEMADE BLUEBERRY COMPOTE
Go on blueberry overload with these blueberry pancakes with homemade blueberry compote. Enjoy plump, juicy blueberries and sweet, thick compote in every bite.
Provided by Kimberly
Categories Breakfast Recipes
Time 30m
Number Of Ingredients 11
Steps:
- Combine all pancake ingredients (except blueberries) in a large bowl. Using a hand mixer or wooden spoon, mix until combined.
- Gently fold in the blueberries.
- Use a 1/3 measuring cup to scoop the batter onto a warm skillet heated over medium heat. Add a little butter to the pan first if you'd like.
- Cook until the edges crisp and bubbles start to form, then use a spatula to flip. Cook the other side.
- Repeat with the remaining batter.
- Place the cooked pancakes under a clean towel to keep them warm.
- Add the blueberries, sugar, cornstarch, and water to a small saucepan.
- Cook over medium-low heat, stirring every couple of minutes.
- Continue to cook until desired thickness is reached then remove from heat.
- Top the warm pancakes with blueberry sauce and serve.
- Store leftovers in the refrigerator for up to 2 days.
Nutrition Facts : Calories 196 calories, Carbohydrate 28 grams carbohydrates, Cholesterol 38 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 4 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 grams, Sodium 145 milligrams sodium, Sugar 11 grams sugar, UnsaturatedFat 0 grams unsaturated fat
EASY MIXED BERRY COMPOTE (10-MINUTE RECIPE)
Learning how to make berry compote is simple and should be a staple in every kitchen. This versatile mixed berry sauce/compote can be used in dozens of ways. Plus, this recipe is refined sugar-free and contains just three base ingredients!
Provided by Samira
Categories Breakfast Condiment Dessert Side
Time 7m
Number Of Ingredients 3
Steps:
- In a medium saucepan, add the berries and lemon juice and heat over medium-high heat for 3-4 minutes.
- Bring the mixture to a boil, then reduce the heat slightly and heat for 2-3 more minutes. Occasionally press the berries, so they release more of their juices (though there's no need to mash them fully).
- Add the maple syrup (or sweetener of your choice) towards the end of the cooking time and stir well. Feel free to adjust the amount of lemon juice/sweetener at any time.
- Remove from the heat and either serve the fruit compote immediately or allow to cool and use later.
Nutrition Facts : ServingSize 0.25 cup, Calories 59 kcal, Carbohydrate 14 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 2 g, Sugar 11 g
SUGAR FREE BERRY FRUIT SAUCE
This wonderful sauce can be made with any berry fruit. Either fresh or frozen will work. I drizzle it over angel food cake and top my pancakes with it!
Provided by MeShell
Categories Sauces
Time 45m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 4
Steps:
- In a saucepan mix berries, splenda, water and lemon juice.
- Bring to a boil, then lower heat and simmer for 10 minutes.
- Remove from heat; cool If using berries with seeds strain through a fine sieve into a bowl, pressing down to catch all liqiuds.
- Discard seeds and solids.
- Cover and chill in refrigerator for 30 minutes.
- This can be reheated if topping something warm.
- Now top your pancakes, waffles, cakes and even ice cream with this wonderfully sweet and healthy sugar free sauce!
Nutrition Facts : Calories 2.9, Sodium 0.3, Carbohydrate 0.8, Sugar 0.7
LEMON RICOTTA PANCAKES WITH WARM BLUEBERRY COMPOTE
Make and share this Lemon Ricotta Pancakes With Warm Blueberry Compote recipe from Food.com.
Provided by Annacia
Categories Breakfast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- For the blueberry compote, in a saute pan, combine the blueberries, cornstarch, 1 cup sugar, water, lemon curd, orange juice, and a pinch of salt. Gently cook over medium heat until the blueberries are tender but not broken down, and the mixture simmers and thickens. Remove from the heat; stir in the butter and vanilla. Set aside to cool slightly.
- For the pancakes, in a medium bowl, sift the flour, baking powder, salt, and sugar. Stir in lemon zest. Set aside. In a large bowl, mix the egg yolks and the cheese. Fold in the dry ingredients alternately with the milk. In a separate bowl, whip the egg whites until medium-stiff peaks form. Fold into the batter.
- To complete the recipe, heat a buttered nonstick skillet or griddle over medium-high heat or to 350ºF (water drops on the skillet should skitter or sizzle when hot). For each pancake, pour 1/4 to 1/3 cup batter and cook until bubbles form on top. Turn and cook until the bottom is golden brown and the pancake is cooked through.
- To serve, stack three pancakes on each plate with a dollop of the remaining prepared lemon curd between pancakes. Sprinkle with confectioner's sugar and pour compote over the pancakes.
AMERICAN-STYLE PANCAKES WITH VANILLA BERRY COMPOTE
Start the day in style with an indulgent stack of pancakes, topped with compote made from frozen fruits
Provided by Good Food team
Categories Breakfast
Time 50m
Number Of Ingredients 9
Steps:
- To make the compote, put all the ingredients into a medium saucepan with 1 tbsp water. Stir and simmer gently over a low heat for 15 mins until warm and syrupy.
- Meanwhile, make the pancakes. Mix the milk, eggs and oil in a bowl. In another bowl, mix the flour, baking powder, sugar and 1 tsp salt. Stir the dry ingredients together, then slowly pour in the wet ingredients until just combined.
- Heat a non-stick frying pan and add about 1 tsp oil. Pour in about 75ml of the pancake batter. When bubbles form on top, flip the pancake over and brown the other side. Keep the heat on medium so the middle cooks. Keep warm in a low oven while continuing to make pancakes with remaining batter.
- Serve warm pancakes topped with warm or room temperature compote.
Nutrition Facts : Calories 367 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 29 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 1.78 milligram of sodium
BLACKBERRY COMPOTE
This simple blackberry compote has the consistency of a chunky fruit syrup and is perfect on a variety of foods, such as ice cream, crepes, yogurt, oatmeal, and ricotta toast. It's a great way to use up fresh berries. Feel free to mash the berries with a fork or potato masher for a smoother consistency. The longer you simmer the compote, the more concentrated the flavors become.
Provided by France C
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 30m
Yield 16
Number Of Ingredients 4
Steps:
- Combine blackberries, sugar, lemon juice, and salt in a saucepan. Toss to coat and let sit for 5 minutes.
- Bring berry mixture to a boil over medium-high heat. Reduce heat to medium and simmer until sauce has reduced and thickened slightly, 15 to 20 minutes. Cool slightly and serve warm, or refrigerate for later use. Mixture will thicken further as it cools.
Nutrition Facts : Calories 19.9 calories, Carbohydrate 4.9 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.3 g, Sodium 9.9 mg, Sugar 4 g
More about "splenda made blueberry pancakes compote food"
BLUEBERRY COMPOTE - SKINNYTASTE
From skinnytaste.com
Reviews 26Servings 4Cuisine AmericanCategory Breakfast, Brunch, Dessert
- Add to a small sauce pan and heat on medium-low for about 10-12 minutes until it becomes thick and sticks to the spoon.
GLUTEN-FREE ALMOND BLUEBERRY PANCAKES RECIPE - SPLENDA.CA
From splenda.ca
Cuisine BreakfastTotal Time 20 minsCategory Splenda® Stevia SweetenerCalories 100 per serving
BLUEBERRY COMPOTE RECIPE | SPARKRECIPES - SPARKPEOPLE
From recipes.sparkpeople.com
5/5 (6)Calories 20 per servingServings 6
MADE FROM SCRATCH BLUEBERRY PANCAKES ... - CREATIONS BY KARA
From creationsbykara.com
4.5/5 (13)Total Time 15 minsCategory BreakfastCalories 178 per serving
SUGAR-FREE BLUEBERRY LEMON COMPOTE - MAKING THYME FOR HEALTH
From makingthymeforhealth.com
5/5 Total Time 20 minsEstimated Reading Time 2 mins
EASY BLUEBERRY COMPOTE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 8Estimated Reading Time 2 minsCategory Sauce
SUGAR FREE BERRY SYRUP RECIPE - GWEN'S NEST | RECIPES ...
From gwens-nest.com
4.9/5 (8)Category Condiments & Spice BlendsCuisine Trim Healthy MamaTotal Time 7 mins
SUGAR FREE STRAWBERRY COMPOTE - THE SUGAR FREE DIVA
From thesugarfreediva.com
4.3/5 (12)Total Time 25 minsCategory Breakfast, Brunch, DessertCalories 15 per serving
- In a mixing bowl, use a fork or whisk to blend together the pectin and the sugar alternative. Transfer the strawberries to the mixing bowl and toss them in the blended mixture of sugar alternative and pectin.
- Next, in a saucepan on medium-high heat, bring the strawberries, citrus juice, and vanilla extract to a boil. You can add a bit of water or juice as needed however, be sure to stir the mixture as it heats and boils. Once the mixture begins to boil turn the heat down to a simmer and allow it to thicken as desired for another five to seven minutes. You can adjust the flavor as well adding more alternative as needed.
- Store your compote in a covered jar (such as one used for canning) or container in the refrigerator for seven to ten days.
BLUEBERRY COMPOTE (HEALTHY + EASY RECIPE) - THE SIMPLE ...
From simple-veganista.com
Reviews 10Category CondimentCuisine AmericanTotal Time 15 mins
- Place a small saucepan over medium heat, add blueberries, sugar, lemon/orange juice and zest, bring to a simmer, mashing the berries with the back of a spoon.
- Cook for 8 minutes or so, until compote is warm, bubbly and thickened, remove from heat and set aside, about 10 minutes.
BUTTERMILK PANCAKES WITH BLUEBERRY COMPOTE - SPICY ...
From spicysouthernkitchen.com
5/5 (1)Total Time 30 minsCategory BreakfastCalories 402 per serving
- Make Blueberry Compote. Place blueberries, brown sugar, maple syrup, lemon juice, and cinnamon in a small saucepan. Bring to a boil and then lower the heat. Simmer for 5 minutes. Keep warm.
- Add buttermilk mixture to dry ingredients and stir until combined, but not more than necessary. Batter should be thick, but you can add a little more buttermilk if desired.
BLUEBERRY COMPOTE RECIPE | MYRECIPES
From myrecipes.com
Servings 1.75Total Time 20 mins
INSTANT POT BLUEBERRY COMPOTE | TESTED BY AMY + JACKY
From pressurecookrecipes.com
5/5 (18)Total Time 25 minsCategory Dessert, Sauce, Side Dish, SnackCalories 67 per serving
SIMPLE FRUIT COMPOTE | MINIMALIST BAKER RECIPES
From minimalistbaker.com
4.8/5 (68)Total Time 20 minsCategory Breakfast, DessertCalories 27 per serving
RICOTTA PANCAKES WITH WILD BLUEBERRY ... - AMY GORIN NUTRITION
From amydgorin.com
Cuisine American,MediterraneanTotal Time 20 minsEstimated Reading Time 6 minsCalories 270 per serving
SPLENDA MADE BLUEBERRY PANCAKES COMPOTE RECIPES
From tfrecipes.com
BREAKFAST ARCHIVES - SPLENDA®
From splenda.ca
SUGAR FREE BLUEBERRY PIE - THE SUGAR FREE DIVA
From thesugarfreediva.com
SPLENDA® RECIPES | SPLENDA® APAC
From splenda.co.nz
SPLENDA MADE BLUEBERRY PANCAKES & COMPOTE | RECIPE ...
From pinterest.com
#QUICK EASY RECIPES | JUST A PINCH RECIPES
From justapinch.com
TARIFLER ILE SPLENDA | SPLENDA®
From splenda.co.uk
ALL RECIPES - SPLENDA®
From splenda.com
BLUEBERRY PANCAKE RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
THICK & FLUFFY KETO BLUEBERRY PANCAKES - THAT LOW CARB LIFE
From thatlowcarblife.com
BLUEBERRY MUFFINS RECIPE - SPLENDA®
From splenda.com
BLUEBERRY COMPOTE RECIPE - FOOD NEWS
From foodnewsnews.com
SPLENDA BERRY PIE RECIPES
From tfrecipes.com
SPLENDA MADE BLUEBERRY PANCAKES & COMPOTE | RECIPE ...
From pinterest.com
SPLENDA JAM RECIPES | DANDK ORGANIZER
From dandkmotorsports.com
BLUEBERRY COBBLER SPLENDA RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love