In a medium saucepan, combine water and apple juice concentrate, and heat slowly, but do not allow to boil. Remove a small portion of the hot liquid and mix it with the cornstarch in a separate bowl. When smooth, add cornstarch mixture to saucepan and bring mixture to a simmer, stirring constantly. When liquid becomes clear, gently stir in blueberries, blackberries, and strawberries. Remove at once from heat and transfer to a large bowl. Chill in refrigerator until cold. Carefully stir in raspberries, then spoon compote into sherbet glasses and garnish with mint leaves.
Calories: 74 calories, Carbohydrates: 16 g, Protein: 1 g, Fat: 0 g, Saturated Fat: 0 g, Sodium: 5 mg, Fiber: 4 g
Exchanges per serving: 1 fruit. Carbohydrate choices: 1.
This recipe was developed by Sharon Palmer, a registered dietitian and freelance writer in Southern California.