Diabetic Blueberry Syrup Recipe

Indulge in this delicious and diabetic-friendly blueberry syrup! Perfect for drizzling over pancakes, waffles, or a scoop of your favorite ice cream. Bursting with fresh blueberry flavor and subtly sweetened for guilt-free enjoyment.

Prep Time 5 mins
Cook Time 35 mins
Calories 80.6 kcal
Protein 0g
Rating 5.0 (1 Reviews)
Diabetic Blueberry Syrup 15

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Diabetic Blueberry Syrup

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How to Make Diabetic Blueberry Syrup

  1. Combine 2 cups fresh blueberries, 1/8 cup water, 1 tablespoon margarine, 1/4 teaspoon ground nutmeg, and 1 tablespoon lemon juice in a medium saucepan.
  2. Bring the mixture to a boil over medium-high heat.
  3. Reduce heat to low and simmer gently for 10-15 minutes, or until the blueberries have softened and released their juices.
  4. In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons of cold water until smooth.
  5. Gradually whisk the cornstarch slurry into the simmering blueberry mixture. Continue to cook, stirring constantly, for 1-2 minutes, or until the syrup has thickened to your desired consistency.
  6. Remove the saucepan from the heat and let the syrup cool completely.
  7. Stir in 1/4 cup of your preferred sugar substitute (such as stevia or erythritol), or to taste. Adjust sweetness according to your preference.
  8. Serve warm or chilled. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition Information (Approximate per serving)

Sodium

1 g

Sugar

29g

Fat

2g

Carbs

4g

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