Raspbepry and blueberry sundaes - bon appetit
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 1/2-pint baskets fresh blueberries | |
| ¼ | cup | Sugar |
| 2 | tablespoons | Water |
| 1 | Cinnamon stick | |
| 1 | 1/2-pint basket fresh raspberries | |
| 2 | pints | Vanilla frozen yogurt |
Directions
Combine blueberries, sugar, water and cinnamon in heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat and bring to boil. Reduce heat to low; cover and simmer 3 minutes.
Uncover and cook until berries are tender, about 2 minutes. Remove from heat; stir in raspberries. Transfer to bowl. Cover and chill until cold, about 5 hours. (Can be made 2 days ahead. Keep chilled.) Discard cinnamon stick from sauce. Spoon 1 T berry sauce into each of 6 glasses. Add scoop of frozen yogurt and top with berry sauce. Top with another scoop frozen yogurt and more berry sauce.
Bon Appetit/August/94 Scanned & edited by Di Pahl & <gg>