PEACH-BLUEBERRY PANCAKE SAUCE
 
1 cup  sliced fresh peaches
1 cup  fresh blueberries
2 Tbsp  sugar
1/2 cup  unsweetened apple juice
dash  of ground nutmeg
 
Combine 1/2 cup peaches, 1/2 cup blueberries, and remaining ingredients in a 
small saucepan. Bring to a boil; then reduce heat and simmer, uncovered, 15 
minutes. Add remaining fruit, stirring well. Serve warm over pancakes or 
waffles. Yield: 1-1/2 cups (about 13 calories per tablespoon of sauce). 
Note: Also good served chilled over ice milk or vanilla low-fat yogurt. 
 
 
 
 
 
(ID: 80833) Mirror: rec.food.recipes: Thu, Aug 15, 2002


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