| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Chicago | 4 | Servings | |
INGREDIENTS
| 2 | c | Fresh blueberries |
| 2 | tb | Frozen passion fruit juice concentrate (such as Welch's) |
| 2 | ts | Fresh lemon juice |
| 1/2 | c | Black raspberries; if available |
INSTRUCTIONS
Cooking time: 2 minutes Preparation time: 5 minutes 1. Put 1 cup of the blueberries in small saucepan with juice concentrate and lemon juice. Cook and stir just until berries begin to pop, 1 to 2 minutes,--most should be soft but still hold shape. 2. Transfer to medium bowl and gently fold together with remaining blueberries and raspberries, if using. Serve warm. Test Kitchen Note: For a sweeter compote, add about 1 tablespoon sugar to suacepan when cooking 1 cup blueberries. Nutrition information per serving: Calories ...... 65 Fat ............. 0 g Cholesterol .. 0 mg From Chicago Tribune Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rrairie@aol.com on Aug 14, 1997
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