Berry Coulis (Bloob Sauce)

This is an easy sauce that is great to use in place of frostings (when you can't have them), syrup for pancakes, muffin/cake dip, or just a sweet topping for other dishes.  It's so good that the whole family uses it on pancake morning.  It can be a single fruit such as blueberries ("bloobs" as Alafair says), or mixed berries as tolerated.  I typically use whatever I have around.  It also works well for berries that are on the verge of being sad and therefore rejected by picky toddlers for being less than perfect.  Make this in a large batch to freeze in ice cube trays for smaller, single-serve portions, or in jars for family portions. 

Berry Coulis

2 Cups blueberries, blackberries, strawberries, or mix
1 1/2 Tbs white sugar (honey or maple syrup also work)
OR 27 Drops of Monk Fruit Sweetener (don't use both sugar and monk fruit!)
1 tsp fresh lemon juice

Add everything to a small saucepan.  Bring to a low boil, reduce to low heat and simmer for about 10 minutes.  Set aside and cool completely.

Blend into a puree (about 1 minute).  Pour through a strainer (use a bowl larger than your strainer to contain the mess).  May need to smash it through with a rubber spatula.

Serve immediately, keep refrigerated up to 5 days, or freeze.