Sauce:½ cup fresh or thawed frozen raspberries ½ cup fresh or thawed frozen blueberries ½ cup fresh or thawed frozen blackberries 2 T. water 2 ½ tsp. Granulated sugar
Topping: 1 cup fresh raspberries 1 cup fresh blueberries 1 cup fresh blackberries 2 T. brown sugar 1/8 tsp. Grated orange rind
Cornbread: ¾ cup all purpose flour ¾ cup yellow cornmeal 1/3 cup granulated sugar 2 tsp. Baking powder ½ tsp. Salt ¾ cup 2% reduced fat milk 2 T. butter, melted 1 T. cooking oil 1 Egg
To prepare sauce, combine the first 5 ingredients in a food processor or blender; process until smooth. Strain berry mixture through a fine sieve over a bowl; reserving liquid; discard solids. Cover and chill.
To prepare topping, combine 1 cup each raspberries, blueberries, and blackberries in a large bowl. Add brown sugar, and orange rind; toss gently to combine. Cover and chill.
Preheat oven to 425 degrees. To prepare cornbread lightly spoon the flour and cornmeal into dry measuring cups, and level with a knife. Combine flour, cornmeal, 1/3 cup granulated sugar, baking powder, and salt into a large bowl, stirring with a whisk. Add milk, butter, oil and egg; stir with a whisk. Pour batter into an 8-inch square baking pan coated with cooking spray. Bake at 425 for 15 minutes or until corn bread is lightly browned and a wooden pick inserted in the center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cook completely on wire rack. Cut into 9 squares.
Spoon about 1 T sauce onto each of 9 plates, and top with 1 square piece of corn bread. Top each square with about ¼ cup fresh berry topping. Spoon about 1 T fat free whipped topping over each serving.