 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.
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