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I made a half amount using frozen mixed berries (blueberries, blackberries and raspberries). I thought that the 2 cups of berries in 1 1/2 cups of water looked skimpy, it might not have been after they broke down, and I added another cup. I like the proportion of 3 cups berries to 1 1/2 water. After adding the Splenda I used for the sugar a small taste told me that it was too sweet so I added 1/4 tsp of Penzey's cake spice and a splash of lemon juice (about 2 tbsp) and preceded. It came out with a soft pudding like consistency as described and an amazingly yummy taste, I truly can't imagine this not being a favorite of everyone in the family and as a bonus, it takes almost no time at all. I must go now and buy more berries :D

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Annacia August 15, 2010
Barkram-Swedish Berry Cream Dessert