This recipe courtesy of home economist Jane Rogers originally appeared in our August 2012 issue.
July 2014 Issue
Reader Favorite: Blueberries Romanoff
It's National Blueberry Month, so check out this recipe from our August 2012 issue.
Makes 1-1/4 cup; serves 4 to 5
Top blueberries with a dollop of this sauce to make an easy, elegant summer dessert.
2 tablespoons light brown sugar
pinch of nutmeg
3/4 teaspoon cinnamon
2 teaspoons milk
1-1/2 teaspoons pure vanilla
1 cup plus 2 tablespoons sour cream (or light sour cream)
Mix all ingredients except sour cream together until sugar dissolves.
Stir in sour cream. Serve immediately or keep chilled up to two days.
Serve 1/4 cup sauce over 3/4 cup washed and dried blueberries. Garnish
with sprig of mint. Refrigerate up to three days.