Fruit Sauces and Desserts

fruit sauce uses
Suggested Uses For Fruit Sauce
blueberry mousse
Click here to see how to make our low calorie mousse!
blueberry punch in the making
Click here to see blueberry soda in the making!
blueberry rhubarb popsicle
Click here to see how Blueberry Sauce becomes a popsicle!



Whole Fruit Drinks

Blueberry Fruit Soda (low calories)                                                         

1 cup fruit sauce

3 cups seltzer + blender

Mix well.  Serve half cup portions.

Blueberry Fruit Smoothie (middle calories) 

1 cup fruit sauce

1 1/2 cups milk + 1 1/2 cups seltzer + blender

Mix well.  Serve half cup portions.  

Blueberry Fruit Milk Shake (highest calories)

1 cup fruit sauce

2 cups of your choice of milk, yogurt or ice cream + a blender

Mix well.  Serve half cup portions.

Whole Fruit Snacks

Blueberry Mousse Recipe


1 cup heated low fat milk or soy milk + 1 pkg. Gelatin

1 cup low fat cottage cheese

1 cup Fruit Sauce


Heat the milk and gelatin in a microwave or pan on the stove until gelatin is dissolved.

Place hot milk mixture and cottage cheese into a blender.

Blend until smooth and creamy looking.

Add frozen fruit sauce to the blender.  Mix well.

Pour into serving dishes and refrigerate until set. 

Blueberry Fruit Popsicles                                          

1 cup water

1 cup of fruit sauce in a blender.  Mix.

Fill popsicle forms or fill a four ounce plastic cup.

Freeze and eat with a spoon.

Mix well.  Serve half cup portions.

Fruit roll ups or fruit leathers

Equipment & Supplies: Dehydrator, 5 tops of cottage cheese containers, 1 cup fruit sauce

Spread a thin layer of sauce onto plastic tops (three to four tablespoons).

Let dry for a few hours until a knife lifts the fruit easily off the container’s surface.

Place waxed paper on the top and bottom of the dried fruit layers so they do not stick together.

Store in a Ziploc bag in a freezer until needed.  Enjoy this nutritious and delicious snack year round.


Blueberry Fruit Sauce recipe

2 lbs. blueberries + 1lb. chopped rhubarb

Cook blueberries and rhubarb with 1 Tablespoon Calcium water (from a mixture of 1 teaspoon calcium to 1 c. water).   

Puree in a blender.

1 lb. sugar + 1 Tablespoon Pomona Pectin

Place pureed fruit into a pan.  Bring to a boil.  Stir the well mixed sugar/pectin mixture into the fruit.  Return to a boil.

Pour 9 oz. portions into a small aluminum mini bread pan.

Cool and then freeze until hard.

Pop out of the pan and vacuum pack. Or place in a freezer jar to freeze until needed.  Visit to learn more about pectin purchasing and usage.