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|Blackberries||1⁄2 Pound (About 225 Gram Or 2 Cups)|
|Lemon||1 , juiced|
|Soft brown sugar||1⁄4 Pound (About 100 Gram Or .5 Cup)|
|Water||16 Fluid Ounce (About 400 Milliliter Or 2 Cups)|
|Arrowroot||1⁄2 Ounce (About 15 Gram Or 1.5 Tablespoon)|
|Potato flour||1⁄2 Ounce (About 15 Gram Or 1.5 Tablespoon)|
|Sour cream/Yoghurt||1⁄4 Pint (About 150 Milliliter Or 5/8 Cup)|
Calories 207 Calories from Fat 55
% Daily Value*
Total Fat 6 g9.6%
Saturated Fat 3.5 g17.4%
Trans Fat 0 g
Cholesterol 15.6 mg
Sodium 27.9 mg1.2%
Total Carbohydrates 40 g13.4%
Dietary Fiber 4 g16.1%
Sugars 32.3 g
Protein 2 g4%
Vitamin A 6% Vitamin C 39.3%
Calcium 6.2% Iron 3.6%
*Based on a 2000 Calorie diet
Place them in a saucepan with the lemon juice, sugar, cinnamon and 300 ml (1/2 pint) (1 1/4 cups) of the water.
Bring to the boil and boil for 5 minutes.
2 Liquidize, or strain through a sieve, the blackberry mixture.
3 Return the mixture to the pan and bring back to the boil.
Mix the arrowroot and potato flour with the remaining water and add to the blackberry puree.
Cook for 4 minutes, then pour into indi- vidual dishes and cool.
Serve topped with the sour cream or yogurt as a dessert, or for breakfast.