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Four Berry Dessert

Source: Burt Wolf's Travels and Traditions, Naples
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  5 Minutes
Total Time:  5 Minutes
  Makes 6 servings
1/2 pint blackberries
1/2 pint blueberries
1/2 pint raspberries
1 pint strawberries
One 10-ounce package frozen raspberries in light syrup, thawed
Selection of 2 or more fruit sorbets of choice
mint leaves
Prepare the fruits by picking through the berries, discarding any which are bruised or moldy. Stem the strawberries and, if large, cut them in half.

Puree the frozen raspberries in a blender or food processor until smooth and strain through a sieve.

TO SERVE: In a glass goblet or shallow bowl, portion out one cup of mixed berries per person and 2 small scoops of sorbet; drizzle about 1/3 cup of sauce over the berries and garnish with mint.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Makes 6 servings
Calories: 191
Sodium: 10mg
Fiber: 7g
Carbohydrates, Total: 48g
Protein: 2g
% Cal. from Fat: 5%
Fat. Total: 1g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Marilyn Reviewed: 06/17/2009
Delicious but time-consuming
It took 45 minutes to force all of the raspberries through the sieve in order to create the wonderfully delicious raspberry sauce. The dessert got rave reviews from my friends, but you must allow 1/2 hour to 45 minutes to make the sauce.
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