Blueberry Syrup

When I was a kid, my Great Aunt Jane made blueberry syrup for us when we visited her in Florida. This morning, I made my very own first batch. It was most yumm-a-licious. Now, I also made pancakes. I'll refrain from sharing that recipe because they resembled soggy cardboard. Oh well, can't win 'em all.

Blueberry Syrup
1 (12 oz.) pkg. frozen, unsweetened blueberries
2 tbsp butter
1 tbsp lemon juice
1/2 tsp nutmeg
1c. water, divided
3 tbsp. cornstarch
4 tbsp sugar
4 tbsp Splenda

Directions:
In a cold 2 quart saucepan, add the butter, lemon juice, 1/2 cup water and the blueberries. Cook over medium-high heat until it boils, stirring often. Lower the heat and let then simmer a few minutes, maybe 10 or so. While it is simmering, stir in the nutmeg, the sugar and the Splenda. (Use all sugar or all Splenda if you prefer.) In your measuring cup, add the cornstarch to the remaining 1/2 cup water and stir to dissolve. Add the cornstarch mixture to the simmering syrup and stir until it's thickened. If it is too thick, add a little water (a spoonful at a time) until it is the thickness you like.

Not too sweet. Mmmmmmm.....

Nope, I didn't take a picture. It looks remarkably like a thinned out version of canned blueberry pie filling.