Nothing looks more handsome than a bowl of jewel-bright fruits: glistening red berries, burnished plums, blueberries with their dusky bloom. This combination is exceptionally tasty, particularly when the plums have an edge of tartness. Sweeter fruits can be substituted; chunks of nectarines, cherries and gooseberries go together delightfully, as do cantaloupe, blackberries and kiwis.

Ann Lovejoy
Source: EatingWell Magazine, Charter Issue 1990

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Recipe Summary

total:
10 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Mix raspberries, plums and blueberries gently and arrange in six small bowls. Top each with a dollop of sauce, garnish with herb leaves and serve at once.

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Nutrition Facts

138 calories; protein 3.5g 7% DV; carbohydrates 31.8g 10% DV; exchange other carbs 2; dietary fiber 5.2g 21% DV; sugars 11.3g; fat 1.1g 2% DV; saturated fat 0.4g 2% DV; cholesterol 2.5mg 1% DV; vitamin a iu 582.9IU 12% DV; vitamin c 14.3mg 24% DV; folate 15.6mcg 4% DV; calcium 100.1mg 10% DV; iron 1mg 6% DV; magnesium 29.4mg 11% DV; potassium 377.1mg 11% DV; sodium 30.6mg 1% DV; thiamin 0.1mg 6% DV.