Recipes > Side Dish > Sauces and Condiments > Syrups > Blueberry and Raspberry Pancake Topping

Blueberry and Raspberry Pancake Topping

Blueberry and Raspberry Pancake Topping Recipe

Description

Blueberries and raspberries mingle in this thick, rich, delicious topping for pancakes or waffles.

Ingredients

  • 1 ½ cups frozen raspberries
  • 1 cup frozen blueberries
  • ½ cup white sugar
  • ¼ cup water

Instructions

  1. Combine the raspberries, blueberries, sugar, and water in a small saucepan; bring to a boil and cook at a boil for 5 minutes, scraping the bottom as needed to keep from burning. Reduce heat to low; simmer the mixture until thick, about 10 minutes. Serve warm.

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Nutritional Information

Blueberry and Raspberry Pancake Topping

Servings Per Recipe: 12
Calories: 46.7
% Daily Value *
protein: 1 %
carbohydrates: 4 %
exchange other carbs:
dietary fiber: 5 %
sugars:
fat:
saturated fat:
cholesterol:
vitamin a iu: 1 %
niacin equivalents: 2 %
vitamin b6: 1 %
vitamin c: 8 %
folate: 1 %
calcium:
iron: 1 %
magnesium: 1 %
potassium: 1 %
sodium:
thiamin: 1 %
calories from fat:
percent of calories from carbs:
percent of calories from fat:
percent of calories from protein:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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