** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Cooking time: 2 minutes Preparation time: 5 minutes Put 1 cup of the blueberries in small saucepan with juice concentrate and lemon juice.
2. Cook and stir just until berries begin to pop, 1 to 2 minutes, most should be soft but still hold shape.
3. Transfer to medium bowl and gently fold together with remaining blueberries and raspberries, if using.
4. Serve warm. Test Kitchen Note: For a sweeter compote, add about 1 tablespoon sugar to saucepan when cooking 1 cup blueberries.
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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 Lemon, Blueberries, Raspberry, Sulfites, Fructose Malabsorption allergies.
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