Mixed Berries in Sunshine Sauce
Summer is in full effect in the northern hemisphere bringing a copious yield of blueberries, raspberries, blackberries, and strawberries which when combined with the citrus sunshine sauce makes for a low fat, low calorie, low cholesterol, and low sodium vegan dessert. Enjoy!
2 tbsp fresh lime juice
2 tbsp fresh orange juice
4 cups mixed Driscoll's fresh berries, blueberries, raspberries, blackberries and/or halved or quartered strawberries
2 tbsp sugar
2 tbsp fresh lemon juice
In a medium saucepan combine juices and sugar. Cook and stir over medium-high heat, until sugar dissolves. Boil 2 to 3 minutes, until reduced to about 1/2 cup. Remove from heat and stir in berries to coat completely. Turn into serving dishes and serve immediately.
Nutrition (per serving) Calories 95; % Calories From Fat 7.8%; Total Fat 0.8g; Saturated Fats 0g; Mono-unsaturated Fats 0.1g; Poly-unsaturated Fats 0.5g; Cholesterol 0mg; Sodium 1.5mg; Total Carbohydrates 23g; Dietary Fiber 8.1g; Sugar 13g; Protein 1.6g
Thiamin B1 0.051 mg
Sodium 1.5 mg