Blueberry Raspberry Compote


  1. 2 tablespoons instant tapioca
  2. 2 cups frozen (not thawed) Raspberries , (about 1 1/4 pounds)
  3. 2 cups sliced frozen (not thawed) blueberries
  4. 1 cup Splenda
  5. 1 tablespoon lemon juice
  6. 1 Tsp lemon peel grated
  7. Pinch of salt
  8. 1 Pint Vanilla Frozen Soy Ice Cream or Frozen Yogurt
  9. ¼ Cup Fat Free Cool Whip


  1. Combine with raspberries, blueberries, splenda, lemon juice, lemon peel, tapioca and salt in a large bowl; toss well to combine.
  2. Position a rack in the center of the oven and place a foil-lined baking sheet on the rack below; preheat to 350°F.
  3. Bake for 30 minutes.
  4. Serve over Frozen Soy Ice Cream or Frozen Yogurt
  5. Top with Fat Free Cool Whip