1 c. water
2 c. blueberries
3/4 c. sugar
1 tbsp. cornstarch
Dash of salt
1 tsp. lemon juice
1/2 c. whole blueberries

Heat water to boiling. Add blueberries and return to boil. Combine dry ingredients. Stir into blueberries and cook, stirring constantly, until thick. Remove from heat, add lemon juice. Toss in whole blueberries. Store in covered container in refrigerator. Warm before using. Makes 3 cups. Per 1/4 cup: calories 65; carbohydrates 16.6 grams; No cholesterol; fat.2 grams; sodium 2.27 milligrams. Delicious as topping for pancakes, waffles or ice cream.