BLACKBERRY SAUCE SHORTCAKE
Fresh blackberries briefly cooked in pomegranate/blueberry juice with pure maple syrup! Top with soy whipped cream. Serve warm or cold over lightly toasted English muffin!
Makes 3 cups sauce
5, 6 oz. containers fresh blackberries
½ c. pomegranate/blueberry juice
⅓ c. grade A amber maple syrup
⅛ t. salt
Place all ingredients in large saucepan. Cook over medium-low heat till berries come to a soft boil, then cook about 5-10 minutes depending on how ripe the berries are. You want the berries to maintain their shape, while cooking long enough to become sweetened by the sauce.
Either use warm, or cool it to room temperature before packing in jar and refrigerating till ready to use.
Serving suggestions: Lightly toast a half of an English Muffin, top with ½ cup berries, top with soy whipped cream, or sour cream mixed with a little powdered sugar and vanilla extract with a small drizzle of maple syrup over the top.
Spoon over soy ice-cream of your choice.
Notes: The maple syrup creates a perfect balance between tart and sweet. Adjust to your own tastes. All good!
CHEF DAVIES-TIGHT™ 