The warm spices complement the flavor punch from the black pepper and balsamic vinegar in this all-purpose sauce. Use all of one type of berry or a frozen-berry mixture. Serve warm over low-fat frozen yogurt, pancakes, or French toast.

Steve Petusevsky
Recipe by Cooking Light March 2006

Gallery

Jan Smith

Recipe Summary

Yield:
2 cups (serving size: 2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 8 ingredients in a medium saucepan; bring to a boil. Combine cornstarch and water, stirring with a whisk; add to fruit mixture. Boil for 1 minute, stirring constantly. Discard cinnamon stick.

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Source

Whole Foods Cookbook

Nutrition Facts

33 calories; calories from fat 1%; fat 0g; saturated fat 0g; mono fat 0g; poly fat 0g; protein 0.1g; carbohydrates 8.5g; fiber 0.5g; cholesterol 0mg; iron 0.3mg; sodium 3mg; calcium 9mg.
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