Dress up your morning yogurt, gluten free waffles, or cheesecake with this delicious, sugar-free blueberry compote and get your day started right!
Small boiling pot
- 1 cup fresh or frozen blueberries
- 3/4 cup filtered water
- 1/2 cup Lakanto Monkfruit granulated
- 1 lemon juiced
- 1 Tbsp Tapioca or arrowroot powder
Add filtered water and blueberries to boiling pot and bring to a boil.
Add monkfruit and lemon juice. Let boil for 5 minutes or so.
Take whisk and crush blueberries until they are somewhat mushy.
Scoop out about 1/4 cup of mixture.
Add tapioca powder to scooped out portion.
Stir in tapioca powder until fully incorporated.
Add mixture back into pot and stir to incorporate
Add a handful of whole blueberries
Take off heat and let cool.
Mixture will thicken as it cools.