Blueberry Marshmallow Sauce

1/3 cup sugar

1 tablespoon cornstarch

1/2 teaspoon salt

1/2 cup water

1 pint blueberries

1 cup miniature marshmallows

1 tablespoon lemon juice

Combine sugar, cornstarch and salt in a 1 1/2 quart saucepan. Gradually add

water. Stir in blueberries. Heat to boiling, stirring frequently until

thickened. Cook 2 additional minutes, stirring occasionally. Remove from

heat. Add marshmallows and stir until melted. Cool. Stir in lemon juice.


Yield approximately 2 1/2 cups

Delicious on Pancakes, Ice Cream, Warmed Biscuits (with a dollop of whipped cream), etc