Berry Salad
This is adapted from an Ina Garten recipe. Thank's Barefoot Contessa!

Servings: 6

1 pint strawberries, hulled and cut in half
1 pint blueberries
1 pint raspberries
1 tablespoon good balsamic vinegar
1/4 cup sugar
Fresh mint, for garnish

Place 6 dessert glasses in the refrigerator.

In a large bowl, combine the berries, vinegar and sugar. Stir gently. Cover securely with plastic wrap and refrigerate for 30 minutes to 1 hour.

Spoon the berries into the chilled glasses. Garnish with a sprig of fresh mint.

Per Serving: 95 Calories; 1g Fat (4.9% calories from fat); trace Saturated Fat; 1g Protein; 24g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 1 Fruit; 1/2 Other Carbohydrates.

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