|1/2 cup||fresh or thawed frozen raspberries|
|1/2 cup||fresh or thawed frozen blueberries|
|1/2 cup||fresh or thawed frozen blackberries|
|2 1/2 tbsp||granulated sugar|
|1 cup||fresh raspberries|
|1 cup||fresh blueberries|
|1 cup||fresh blackberries|
|2 tbsp||dark brown sugar|
|1/4 tsp||orange-flower water (optional)|
|1/8 tsp||grated orange rind|
|3/4 cup||all-purpose flour|
|3/4 cup||yellow cornmeal|
|1/3 cup||granulated sugar|
|2 tsp||baking powder|
|3/4 cup||2% reduced-fat milk|
|1 tbsp||butter, melted|
|1 tbsp||vegetable oil|
|1/2 cup||frozen fat-free whipped topping, thawed|
To prepare sauce, combine the first 5 ingredients in a food processor; process until smooth. Strain berry mixture through a fine sieve over a bowl, reserving liquid; discard solids. Cover and chill.
To prepare topping, combine 1 cup each raspberries, blueberries, and blackberries in a large bowl. Add brown sugar, orange-flower water (if desired), and orange rind; toss gently to combine. Cover and chill.
Preheat oven to 425°.
To prepare corn bread, lightly spoon the flour and cornmeal into dry measuring cups, and level with a knife. Combine flour, cornmeal, 1/3 cup granulated sugar, baking powder, and salt in a large bowl, stirring with a whisk. Add milk, butter, oil, and egg; stir with a whisk.
Pour batter into an 8-inch square baking pan coated with cooking spray. Bake at 425° for 15 minutes or until corn bread is lightly browned and a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Cut corn bread into 9 squares.
Spoon about 1 tablespoon sauce onto each of 9 plates, and top with 1 corn bread square. Top each corn bread square with about 1/4 cup fresh berry topping. Spoon about 1 tablespoon whipped topping over each serving.
Yield: 9 servings
CALORIES 218 (24% from fat); FAT 5.6g (sat 2.3g,mono 1.5g,poly 1.3g); IRON 1.2mg; CHOLESTEROL 32mg; CALCIUM 106mg; CARBOHYDRATE 38g; SODIUM 286mg; PROTEIN 4g; FIBER 2.5g