A blueberry compote is a delicious blueberry sauce that elevates any pancake, cheesecake, muffin or scone and it's incredible with plain yogurt. And now you can add that extra spoonful without feeling guilty, since this recipe is sugar-free!
Ingredients:
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3 cups Xylitol
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3 cups Blueberries
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2 tbsp Pectin
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2 tsp Lemon Juice
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1 tsp Xanthan Gum Powder
Instructions:
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In a large pot, combine all the ingredients.
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Bring to a boil and stir continuously until xylitol melts. Remember that Xylitol melts at 197.6°F / 92°C.
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When xylitol starts to melt, reduce to a simmer and stir occasionally until berries have broken apart and mixture has thickened.
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Remove from heat and allow to cool.
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Pour into a glass jar, keep refrigerated for up to one month and enjoy!
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