- 1 1/2 cups frozen raspberries
- 1 cup frozen blueberries
- 1/2 cup white sugar
- 1/4 cup water
- Combine the raspberries, blueberries, sugar, and water in a small saucepan; bring to a boil and cook at a boil for 5 minutes, scraping the bottom as needed to keep from burning. Reduce heat to low; simmer the mixture until thick, about 10 minutes. Serve warm.
03/02/2017
recipepes.com
blueberry and raspberry pancake topping, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
