BLUEBERRY COMPOTE

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5 cups fresh or frozen blueberries

1/2 cup Splenda Granular (OR use all Splenda or all WL)

Zest and juice of one large lemon OR medium orange

1/8 teaspoon salt

1 1/2 teaspoon vanilla extract

2 teaspoons cold butter

In a large sauce pan - over medium heat - combine the berries, WL, Splenda, lemon, and salt. Bring to a boil, stirring frequently.

Continue to boil for 15 minutes, or until reduced by about a third. Add vanilla, and stir in the butter until melted. Remove from heat and let cool completely. Pour into 1/2 cup freezer containers and freeze. Lasts in the fridge for a month or in freezer for one year.

Makes approx 3 cups sauce depending on how far it's reduced, or about 48 servings, two-tablespoons each.

If you used all Splenda the calorie count and carbs would be even less.

Per Serving: Calories 12; Protein 0 g; Fat .3 g; NET Carb 4 g; (Fiber 0 g); Sugar 4; Sodium 7 mg