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Very Berry Topping

Frozen berries allow me to prepare this colorful ice cream sauce all year-round. You can also stir in one 20-ounce can of drained pineapple tidbits. —Sheri Rarick, Galloway, Ohio
  • Total Time
    Prep: 10 min. + cooling
  • Makes
    about 6 cups


  • 1 package (16 ounces) frozen unsweetened blueberries, thawed
  • 1 package (16 ounces) frozen unsweetened strawberries, thawed
  • 1 package (12 ounces) frozen unsweetened raspberries, thawed
  • 2 cups frozen unsweetened blackberries, thawed
  • 3/4 to 1 cup sugar
  • 3 tablespoons cornstarch


  • In a large bowl, combine the berries; stir in desired amount of sugar. Let stand for 1 hour. Drain and reserve the juice. Return berries to the bowl; cover and refrigerate.
  • In a saucepan, combine cornstarch and 1/4 cup reserved juice until smooth. Stir in the remaining juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Cool to room temperature, stirring several times. Pour over berries and stir gently.
Nutrition Facts
1/4 cup: 59 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 15g carbohydrate (11g sugars, 2g fiber), 0 protein.

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