1/2 c. Splenda
1/4 c. orange juice concentrate
2 tbsp. cornstarch
3 c. fresh or frozen blueberries

In a saucepan, combine Splenda, orange juice and cornstarch. Stir until smooth. Add blueberries and bring to a boil. Boil for 2 minutes, stirring constantly. Use as a topping for pancakes or waffles.