VERY BERRY TOPPING

Very Berry Topping image

Frozen berries allow me to prepare this colorful ice cream sauce all year-round. You can also stir in one 20-ounce can of drained pineapple tidbits. -Sheri Rarick, Galloway, Ohio

Provided by Taste of Home

Categories Desserts

Time 10m

Yield about 6 cups.

Number Of Ingredients 6

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Ingredients

1 package (16 ounces) frozen unsweetened blueberries, thawed
1 package (16 ounces) frozen unsweetened strawberries, thawed
1 package (12 ounces) frozen unsweetened raspberries, thawed
2 cups frozen unsweetened blackberries, thawed
3/4 to 1 cup sugar
3 tablespoons cornstarch

Steps:

In a large bowl, combine the berries; stir in desired amount of sugar. Let stand for 1 hour. Drain and reserve the juice. Return berries to the bowl; cover and refrigerate. , In a saucepan, combine cornstarch and 1/4 cup reserved juice until smooth. Stir in the remaining juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Cool to room temperature, stirring several times. Pour over berries and stir gently.

Nutrition Facts : Calories 59 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 2g fiber), Protein 0 protein.