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 … Continue reading BLACKBERRY SAUCE SHORTCAKE
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