Italian Berry Salad

Name: Italian Berry Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 10-12 serving(s)
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)

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Recipe by Tastings by CeCe

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!!

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READY IN: 30mins

SERVES: 10-12

UNITS: US

INGREDIENTS

Nutrition

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

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.
Remove reduction from heat to cool.
In a large bowl gently mix fruit, careful not to smash raspberries.
Add 2 tablespoons of the cooled vinegar reduction and sugar to fruit.
Stir to coat, again careful not to smash berries.
Cover and place in refrigerator for 30 - 45 minutes.
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.

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