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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 6 |
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Inspired by more than a few fruit salsa recipes on this site, I wanted to make my own. But I am a lazy cook, so this was my solution. You can use sugar and brown sugar if you want. Great as a dip with ginger snaps, or poured over pancakes. Ingredients:
1 1/2 cups frozen mixed berries (not in syrup) |
1 (1 g) packet splenda sugar substitute |
1 tablespoon splenda brown sugar blend |
3 tablespoons raspberry preserves (or any flavor) |
Directions:
1. Mix the frozen berries and the Splenda in a bowl.
2. Thaw the fruit in the refrigerator.
3. After the fruit is thawed mix, take 1/2 of the berries and chop in a food processor. Do not make the berries too smooth. You could try to mash all of the berries with a fork, but that can be tough to do.
4. Mix the fruit with the preserves. It should still be chunky.
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