The wonderful warm sauce brings out the exceptional flavor of the berries.

• 3/4 lb. Driscoll's blueberries, rinsed and dried
• 1 cup Driscoll's strawberries, rinsed, dried, hulled and cut into quarters (or use slightly less amount of raspberries)
• 1/2 cup orange juice
• 1/2 cup rum
• 3 Tbs. light brown sugar
• 1 tsp. grated orange peel
• 2 tsp. lemon juice
• 1/4 cup cold unsalted butter, cut up

In large skillet combine orange juice, rum, sugar, and grated peel. Bring to a boil over high heat. Cook, stirring occasionally, until liquid is reduced by half. Add lemon juice and butter and heat, stirring constantly, just until butter melts and is blended.

Divide the berries among serving dishes or long stemmed glasses. Pour warm sauce over. Serve immediately.

Per serving: calories 279, fat 12.0g, 48% calories from fat, cholesterol 31mg, protein 1.2g, carbohydrates 28.3g, fiber 3.3g, sugar 24.9g, sodium 12mg, diet points 6.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 1.2, Bread: 0.0, Lean meat: 0.0, Fat: 3.6, Sugar: 0.5, Very lean meat protein: 0.0

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