| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetarian | Dessert | 8 | Servings | |
INGREDIENTS
| 4 | c | Fresh blueberries |
| 2 | c | Sugar syrup |
| 2 | c | Burgandy or dry red wine |
| 4 1/2 | c | Sugar |
| 4 | c | Water |
INSTRUCTIONS
Date: Wed, 5 Jun 1996 17:17:26 -0500 (CDT) From: GCJ4792@ACS.TAMU.EDU (Taken from the June 1994 issue of Cooking Light) Use a food processor to process blueberries till smooth. Strain Blueberries into large saucepan with sieve, discarding solids. Add syrup and wine, bring mixture to a boil, reduce heat, then let simmer, uncovered, 3-4 minutes. pour mixture into a 8 inch square dish, cover and freeze at least 8 hours or until firm. Remove mixture from freezer, and scrape entire mixture with the tines of a fork until fluffy. Spoon into a container; cover and freeze for up to one month. Basic Sugar Syrup: Combine in saucepan, stirring well. Bring to boil, cook until the sugar dissolves. (makes 6 cups) FATFREE DIGEST V96 #156 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 729
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 61.5mg
Potassium: 109mg
Carbohydrates: 189.3g
Fiber: 1.7g
Sugar: 119.5g
Protein: <1g