Italian Berry Salad

This recipe is adapted from the Barefoot Contessa. Though summer is the best time for sweet and juicy berries, this recipe works throughout the year, making not-so-ripe berries delicioso!!

• Ready In: 30 mins
• Serves: 10-12

Ingredients

• 1⁄4 cup  balsamic vinegar (reduced to 2 tablespoons)
• 1⁄4 cup sugar or 1⁄4 cup Splenda Sugar Blend for Baking
• 2  lbs fresh strawberries, rinsed, drained and halved
• 1  pint fresh blueberries, rinsed and drained
• 12 -16  ounces fresh raspberries
• 4  ounces Cool Whip Lite (optional)

Directions

1. Over medium heat, bring 1/4 cup balsamic vinegar to simmer until reduced to thin syrup consistency(about 15 minutes). It should coat the back of a spoon.
2. Remove reduction from heat to cool.
3. In a large bowl gently mix fruit, careful not to smash raspberries.
4. Add 2 tablespoons of the cooled vinegar reduction and sugar to fruit.
5. Stir to coat, again careful not to smash berries.
6. Cover and place in refrigerator for 30 - 45 minutes.
7. May be served plain in small bowl or with a dollop of Cool Whip, or as a topping spooned over plain cake or ice cream.