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Steps
1
In medium saucepan, combine sugar and cornstarch; mix well. Gradually stir in water until smooth. Add gingerroot and 1/2 cup of the blueberries; cook over medium heat until mixture boils and thickens, stirring constantly.
2
Remove saucepan from heat. Stir well to break up berries. Stir in lemon peel, lemon juice and remaining 1 1/2 cups blueberries. Serve warm or refrigerate until serving time.
3
To serve, scoop ice cream into individual dessert bowls. Top each with blueberry sauce.
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Nutrition Facts
Serving Size:1/6 of Recipe
Calories
240
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
5g
25%
Cholesterol
30mg
10%
Sodium
55mg
2%
Total Carbohydrate
40g
13%
Dietary Fiber
1g
4%
Sugars
32g
Protein
3g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
10%
10%
Calcium
8%
8%
Iron
0%
0%
Exchanges:
1 Starch; 1 1/2 Fruit; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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