We serve a lot of pancakes to our family, and I find it hard to watch my kids eat regular homemade maple syrup which uses two parts of sugar to one part water! When I was able to hand pick a bunch of blackberries one year, I decided to use them in a homemade blackberry syrup and to add very little sugar, thus making if healthier and lower in calories.
For this low calorie blackberry syrup, you will want to use fresh blackberries, and you will want to strain the seeds out before beginning. Then enjoy the syrup on pancakes, poundcakes, or low fat ice cream.
Prep Time: 6 minutes
Cook Time: 1 minute
Total Time: 7 minutes
Yield: 1 Cup
- 1 cup strained fresh blackberry juice*
- 2 Tbsp granulated sugar
- 1 tsp cornstarch
1. Begin by placing the strained blackberry juice in a small saucepan, along with the sugar and the cornstarch. Bring the mixture to a slow boil, stirring occasionally. Allow to slowly boil for one minute, them remove from the heat. Allow to cool at least five minutes before serving to allow the blackberry syrup to thicken up a bit.
Makes 1 cup
Per Serving (2 Tablespoons) Calories 30, Fat 0 grams, Carbs 7 grams, Pro 0 grams
*There are serveral ways you can strain fresh blackberries. If you have an electric fruit/vegetable strainer, you can send the berries through the strainer this way. Other options are to push the berries through a handheld food mill, or to press the berries through a mesh strainer with small holes, collecting the juice and pulp that strains through.