From EatingWell: July/August 1993
Cooked blueberries provide a base for a sauce of whole fresh berries. Serve over lemon sorbet or pound cake.
- 1 pint blueberries, divided
- 1/4 cup sugar
- 1 1/2 teaspoons lemon juice
- 1 tablespoon water
- 2 tablespoons eau-de-vie de framboise, or Chambord (optional)
- 1 cup raspberries
- Combine 1 1/2 cups blueberries with the sugar, lemon juice and water in a large heavy saucepan. Cook over medium-low heat, stirring constantly, until the berries pop and a sauce forms, 5 to 10 minutes.
- Remove the pan from the heat and stir in framboise (or Chambord), if using. Transfer the sauce to a bowl, cover and chill until cold.
- Just before serving, stir in the remaining blueberries and raspberries.
Per 2-tablespoon serving: 18 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 5 g carbohydrates; 0 g protein; 1 g fiber; 0 mg sodium; 18 mg potassium.
Exchanges: Free Food
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- Ease of Preparation
- Total Time
- 1 hour or less
- July/August 1993