Ingredients
2 cups fresh or frozen cranberries, thawed1 cup fresh or frozen unsweetened raspberries, thawed1 cup fresh or frozen unsweetened blueberries, thawed1/2 cup honey1 tablespoon cornstarch1 teaspoon water1 teaspoon lemon juiceTOPPING:1 cup all-purpose flour2 tablespoons sugar1-1/2 teaspoons baking powder1/2 teaspoon salt1/2 cup fat-free milk3 tablespoons canola oilReduced-fat vanilla ice cream, optional
Preparation
In a large saucepan, combine the cranberries, raspberries, blueberries and honey. Combine the cornstarch, water and lemon juice until smooth; stir into fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour into an ungreased 11x7-in. baking dish.
For topping, in a small bowl, combine the flour, sugar, baking powder and salt. Gradually add milk and oil, tossing with a fork until dough forms a ball. Drop by tablespoonfuls onto hot berry mixture.
Bake, uncovered, at 400° for 30-35 minutes or until topping is golden brown. Serve warm with ice cream if desired.
