2 c. fresh or frozen blueberries
6 tbsp. water
1 tbsp. cornstarch
Sugar substitute (equal to 2 tbsp. sugar)

Put the berries and 4 tablespoons of water in a saucepan over medium heat. As berries soften, crush slightly with a potato masher or fork. Mix cornstarch with the remaining 2 tablespoon of cold water then add to the berries. Stir until the mixture thickens. Pour into small jars. Bring to room temperature then refrigerate. This will keep for about 2 weeks in the refrigerator. Serve hot. This recipe makes 32 one tablespoon servings each containing approximately 7 calories or 1/2 fruit exchange.