Blueberry-Couscous Cake
.
Yield
12 servingsPrep
5 minCook
5 minReady
2 1/6 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | cups |
apple juice
|
|
| 1 | tablespoon |
vanilla extract
|
|
| 3 | cups |
couscous
|
|
| 1 | pint |
blueberries
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
apple juice
|
|
| 15 | ml |
vanilla extract
|
|
| 7.1E+2 | ml |
couscous
|
|
| 473 | ml |
blueberries
|
*
|
Directions
Pick over berries, wash and set on paper towels to dry.
Combine apple juice, vanilla, and couscous in a large saucepan and bring to a boil.
Cook, stirring constantly until thickened and all juice absorbed.
Remove from heat.
Gently fold the berries into hot mix.
Rinse but don't dry a 9x14 (inch) cake pan and pour the mix into it.
Chill until set, about 2 hours.
Cut into squares.
Variations: Use strawberries in place of blueberries, top with unsweetened fruit jam thinned with a little water, arrange fruit slices on top for decoration.
