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Blueberry Syrup - Makes 1 1/2 cups.

10 oz. bag unsweetened frozen blueberries
2 Tbsp. fresh lemon juice
1-inch x 1/2-inch strip lemon zest
1/2 cup sugar

Put blueberries in a deep, heavy saucepan. Add lemon juice. Cook over medium heat until berries are swimming in liquid, about 5 minutes. Add lemon zest. Increase heat to medium-high and boil until fruit is soft, about 5 minutes.

Stir in sugar and bring syrup to a boil. Pour syrup into a heat-proof container and cool to room temperature. (It will thicken slightly as it cools.) Remove lemon zest, cover and refrigerate. This syrup keeps up to a week in the refrigerator.

Per 2-tablespoon serving: 45 calories, 0 g. total fat (0 g. saturated fat), 11 g. carbohydrate, 0 g. protein, less than 1 g. dietary fiber, 0 mg. sodium.