Berry Fillings For Pierogies
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Appetizers, Ethnic, Italian, Side dish | 40 | Servings | |
INGREDIENTS
| 4 | c | Fresh blueberries |
| Alternate berries are | ||
| 4 | c | Blackberries – or |
| 4 | c | Raspberries – or |
| 4 | c | Sliced strawberries |
| 3 | t | Sugar |
INSTRUCTIONS
Wash berries; drain. In a medium bowl, sprinkle berries with sugar. Mix lightly. Fill pierogi shells and process immediately, before juice is drawn out of fruit. Makes about 4 cups or enough to fill 40 to 45 pierogies. Recipe by Marianna Olszewska Heberle Published in HPBooks "POLISH COOKING" ISBN 0- 89586-272-7 Jeanne in Jersey J.ZIOLA on GEnie - CBTN00C on P 09/21/92 Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Nov 08, 98, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 30
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 74.1mg
Carbohydrates: 7.4g
Fiber: 2.2g
Sugar: 4.7g
Protein: <1g