Light Blueberry Pie Filling
4 cups fresh blueberries
1 cup granulated Splenda
1/4 cup lemon juice
4 tablespoons cornstarch
1/2 teaspoon almond extract
Combine berries, sugar and lemon juice in a mixing bowl, stir and let sit for 4 hours, stirring occasionally to dissolve Splenda.
Drain off and reserve blueberry syrup.
Combine a small amount of syrup to cornstarch to make a paste, then whisk cornstarch paste back into syrup.
Pour mixture into a saucepan and cook over medium heat, stirring, until the sauce thickens. Stir in the drained berries and almond extract.
Cool, and store in sterilized, airtight jars or freeze in heavy freezer bags.
I use vanilla extract instead of the almond.