Melanie Barnard, nationally acclaimed cookbook author of “Short and Sweet, Sophisticated Desserts in No Time at All,” recommends serving this bejeweled dessert in individual tart pans, tiny tartlets or mini-muffin tins.

• 1 lb. Driscoll's strawberries, rinsed, hulled and halved
• 6 ounces Driscoll's raspberries
• 6 ounces Driscoll's blueberries
• 1 refrigerated pie crust
• 1/4 cup sugar
• 1 Tbs. cornstarch
• 1/2 cup orange juice
• 1 Tbs. lemon juice
• 2 Tbs. Grand Marnier, or other orange liqueur or syrup

Preheat oven to 450°F. Rinse and drain all berries. Turn into large bowl and set aside. Butter bottom of 9 inch tart pan with removable bottom. Line with piecrust. Prick crust several times with fork. Place in freezer for 5 to 10 minutes to firm up the shell. Bake until golden and crisp, about 10 minutes. Cool on rack. (Note: you can prepare the tart shell a day ahead, if you wish.)

Measure sugar and cornstarch into medium saucepan and stir. Gradually stir in orange and lemon juices. Cook and stir over medium-high heat until glaze boils and thickens, about 1 minute. Remove from heat and stir in liqueur or syrup. Pour glaze over berries. Gently stir to coat. Turn into tart shell. Refrigerate at least 10 minutes or up to 6 hours before serving.

Note: You can use any combination of Driscoll’s berries you wish – you'll need a total of 3 cups to 3-1/2 cups.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 366, fat 13.0g, 32% calories from fat, cholesterol 0mg, protein 4.3g, carbohydrates 56.9g, fiber 7.5g, sugar 30.5g, sodium 296mg, diet points 7.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 1.5, Bread: 0.1, Lean meat: 0.0, Fat: 2.7, Sugar: 1.9, Very lean meat protein: 0.0

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