• 11 ounces canned sliced peaches
• 5 ounces raspberries
• 1/3 cup superfine sugar
• 2-3/4 tsp. cornflour
• 2-3/4 Tbs. brandy (optional)

Drain peaches, reserving 1/3 cup plus 2 Tbs. syrup. Place berries and peaches in a blender or food processor and process until smooth. Strain and discard seeds. Pour mixture into a medium saucepan over medium high heat and add sugar. Stir 5 minutes, without boiling, or until sugar is dissolved. Blend cornflour with reserved syrup in a small bowl and stir into berry mixture. Stir over high heat until mixture boils and thickens. Stir in brandy (optional). Serve warm or cold.

Per serving: calories 118, fat 0.2g, 1% calories from fat, cholesterol 0mg, protein 1.0g, carbohydrates 29.6g, fiber 3.1g, sugar 26.5g, sodium 7mg, diet points 2.3.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.3, Bread: 0.1, Lean meat: 0.0, Fat: 0.0, Sugar: 1.1, Very lean meat protein: 0.0

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