1/2 cup raspberry fruit spread
2 tablespoons pure maple syrup
1 tablespoon fresh lemon juice
2 cups fresh or unsweetened frozen blueberries
1 cup fresh or unsweetened frozen raspberries
1 pint low-fat frozen vanilla yogurt
1 Preheat the oven to 400°F.
2 In a medium bowl, stir together the fruit spread, maple syrup, and lemon juice. Add the berries and mix gently. Scrape the mixture into a 9-inch pie plate.
3 Bake the berries for 15 minutes, or until hot and bubbly (frozen berries will take a few minutes longer). Scoop the frozen yogurt into dessert dishes and top with the hot berry mixture. Makes 4 servings
good source of: calcium, fiber, vitamin C
Not only are berries rich in fiber, vitamin C, and flavor, but they also contain phytochemicals, such as ellagic acid and anthocyanins, which are under review for the potential to prevent certain diseases. Population studies show that a high intake of fruit and vegetables may help to lower the risk for certain types of cancer and heart disease.
From The Johns Hopkins Cookbook Library: Recipes for Weight Loss, edited by Lawrence J. Cheskin, M.D. and Lora Brown Wilder, Sc.D., M.S., R.D.