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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This recipe is adapted from the Barefoot Contessa. Though summer is the best time for sweet and juicy berries, this recipe works throughout the year, making not-so-ripe berries delicioso!! Ingredients:
1/4 cup balsamic vinegar (reduced to 2 tablespoons) |
1/4 cup sugar or 1/4 cup splenda sugar blend for baking |
2 lbs fresh strawberries, rinsed, drained and halved |
1 pint fresh blueberries, rinsed and drained |
12 -16 ounces fresh raspberries |
4 ounces cool whip lite (optional) |
Directions:
1. Over medium heat, bring 1/4 cup balsamic vinegar to simmer until reduced to thin syrup consistency(about 15 minutes). It should coat the back of a spoon.
2. Remove reduction from heat to cool.
3. In a large bowl gently mix fruit, careful not to smash raspberries.
4. Add 2 tablespoons of the cooled vinegar reduction and sugar to fruit.
5. Stir to coat, again careful not to smash berries.
6. Cover and place in refrigerator for 30 - 45 minutes.
7. May be served plain in small bowl or with a dollop of Cool Whip, or as a topping spooned over plain cake or ice cream.
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