Combine the blueberries, sugar, cornstarch, and lemon zest in a saucepan ... vanilla and salt until smooth and creamy. Fold the blueberry sauce into the cream cheese frosting.

For the sauce: In a medium ... until the blueberries begin to release their juices. Mix the cornstarch with the cold water and lemon juice until smooth, then stir into the blueberries.

Combine cornstarch and water ... Top each pancake serving with a dollop of sweetened ricotta cheese. Top with Blueberry Sauce or serve on the side. PER SERVING: 510 calories; 19.5g fat (34 ...

Add the blueberries, cornstarch, sugar and lemon juice to ... Occasionally stirring until you have a thick, blueberry sauce. 2. Push sauce through a fine mesh strainer over a small bowl, and ...

Prepare the topping by adding the blueberries, cornstarch and orange juice to ... Top with about one-twelfth, or about 1 tablespoon, of blueberry sauce. Sprinkle with powdered sugar if desired ...

Spoon into pie crust and chill for 4 hours. For the sauce, place blueberries in a saucepan. In a small bowl, mix the cornstarch, lemon juice and water together and stir until the cornstarch is ...

Decrease oven temperature to 300 degrees. To prepare blueberry sauce: In a small saucepan, combine sugar and cornstarch. Add blueberries, water, and lemon juice. Heat over medium heat, stirring ...

Meanwhile, make blueberry sauce: Place 1 ½ cups blueberries ... Combine remaining 2 tablespoons water with cornstarch. Drizzle mixture into simmering sauce, stirring constantly.