Blueberry Kir Sauce

• 1 teaspoon unsalted butter
• 1 1/2 teaspoons cornstarch
• 2 tablespoons creme de cassis
• 2 tablespoons dry white wine
• 1 1/2 teaspoons lemon juice
• 3/4 cup blueberries

1. Melt butter in saucepan.
2. Combine cornstarch and cassis to make a smooth mixture.
3. Gradually stir cassis mixture into melted butter.
4. Add the wine and lemon juice and cook, stirring, until mixture is thick.
5. Stir in berries, and cook just until they begin to burst.
6. Refrigerate, if desired.
7. Serve plain or over low-fat vanilla frozen yogurt.
8. Sauce can be served warm or cold.

unsalted butter, cornstarch, creme de, white wine, lemon juice, blueberries

Taken from cooking.nytimes.com/recipes/9439 (may not work)