Here’s a quick, healthy dessert to try while the berry harvest is still in full swing this summer. Once reduced, the balsamic vinegar glaze becomes sweet and syrupy, a perfect yet unexpected partner to the fresh raspberries and blackberries used in this recipe. You can also use strawberries, huckleberries or blueberries or whatever is in season locally.
4 tablespoons balsamic vinegar
2 teaspoons (tsp) agave nectar
1 cup fresh raspberries
1 cup fresh blackberries
1/2 tsp chopped fresh mint (optional)
Pour vinegar and agave nectar into small saucepan, and bring to boil. Cook mixture until reduced by half (about 3 minutes), stirring constantly. Remove from heat.
Combine berries, and place half onto two salad or dessert plates. Drizzle half the vinegar/nectar mixture over each plate. Garnish with chopped mint, if desired. Makes two servings.
Per Serving: 100 calories; 0.8 gram (g) fat; 2 g protein; 22 g carbs; 9.5 g fiber; 0 milligrams (mg) cholesterol; 8 mg sodium.
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