• 1-1/3 cups Driscoll's blueberries
• 1/3 cup packed brown sugar
• 1 Tbs. plus 1 tsp. champagne or white wine vinegar
• 1/4 tsp. grated lemon rind
• 1 Tbs. plus 1 tsp. fresh lemon juice
• 1 cup Driscoll's raspberries
• 1 cup Driscoll's blackberries
• 1-1/4 peaches, each peeled and cut into 6 wedges (optional)

Combine first 5 ingredients in a medium non-aluminum saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Cool to room temperature. Spoon about 1/4 cup blueberry mixture into each shallow bowl (one per serving), and top each serving with 1/4 cup raspberries and 1/4 cup blackberries, include peach wedges, if desired.

Per serving: calories 140, fat 0.5g, 3% calories from fat, cholesterol 0mg, protein 1.1g, carbohydrates 34.7g, fiber 5.3g, sugar 30.5g, sodium 11mg, diet points 2.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 1.1, Bread: 0.0, Lean meat: 0.0, Fat: 0.1, Sugar: 0.9, Very lean meat protein: 0.0

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