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Sweet Cornbread with Mixed Berries


Thursday, January 01, 2004
Appetizers-Side Dish
9 servings
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

1 cup fresh raspberries
1 cup fresh blueberries
1 cup fresh blackberries
2 T. brown sugar
1/8 tsp. Grated orange rind

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.
Nutrition Facts:
Calories 218, fat 5.6 grams, carbohydrate 38 grams
Cooking Light July 2002
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