** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. In a nonstick saucepan bring the sugar and water to a boil.
3. Add the blueberries and simmer for 2 minutes until they pop; add raspberries and simmer for a minute or until wilted.
4. Strain them over a bowl. Reserve the fruit and return the strained juices to a skillet.
5. Over high heat reduce the juices until 1 cup remains and cool until room temperature.
6. Blend the syrup with the fruits. Oil a 6 cup souffle mold.
7. Line sides with bread strips and spoon fruit and syrup in the middle.
8. Trim the bread on the sides of the bread so they are the same level as the fruits.
9. Cover the fruit with more bread, cover the bread with a plate and place weight on the plate; refrigerate overnight.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Blueberries, Natural Sweeteners allergies.
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