Berry Sauce for Pancakes or French Toast

As I’ve mentioned a few times recently, I’ve been seeing a lot of Doctors lately. I’ve been having annoying chest pain and if you know me, I am a big worrier. I freaked out. I went to urgent care TWICE, my regular doctor and then was referred to a cardiologist. Can you just imagine me freaking out right now? I had a stress test and an echo-cardiogram and nothing is wrong with my heart so that is a big A+. But hey, my chest pain hasn’t gone away. Right now, I’m leaning towards heartburn because I was doing fine on Tuesday morning then I ate some greasy foods and have been having issues ever since. It doesn’t seem like over the counter medications are working that well for me and symptoms generally last 2 days or more so that again makes me worry.

I’m just so sick of doctors right now. I didn’t even leave the building the other day and they billed me 3 co-pays. I was furious. I’m going to try some home remediesI’ve read like apple cider vinegar and honey. If anyone out there has something they use to ease acid reflux symptoms, let me know! (Incoming spam comments about acid reflux.)

I’ve been using this Berry Sauce recipe in replace of syrup in an attempt to cut down my sodium and calorie intakes. I love breakfast foods such as pancakes and French toast and I think this sauce makes them even better! Lately I’ve been making French toast with egg whites, cinnamon, nutmeg and Ezekiel Cinnamon Raisin Bread and it is too good to be true. Topped with a scoop or two of this sauce and it is out of this world. I have a feeling this would also be good with a little vanilla ice cream!

PS. Aren’t these little coasters the coolest? My dear friend Jenna made them for me out of her Instagram Photos.

Berry Sauce

Yield: 2

Prep Time: 5 min

Cook Time: 5 min

Total Time: 10 min

I was originally calling this sauce a "syrup" because I use it in place of maple syrup on french toast and pancakes. It is sweet, less calories and sodium and has a serving of fruit!

Ingredients:

1 cup frozen mixed berries
1/2 cup water
1 tsp corn starch

Directions:

Pour the berries and water into a small pot on the stove on medium heat.

Whisk in the corn starch and cook for about 5 minutes, stirring occasionally.

Once sauce is thickened, remove from heat and transfer to a bowl. Serve right away or store in the refrigerator for about a week.