Blueberry Couscous Cake Recipe

This simple dessert is made with fresh blueberries, vanilla, apple juice and couscous. The cake is fat-free and contains only natural fruit sugar.

Prep Time: 15 minutes

Cook Time: 15 minutes

Ingredients:

• 6 cups apple juice
• 1 Tablespoon vanilla
• 3 cups couscous
• 1 pint blueberries

Preparation:

Pick over blueberries, 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 has been absorbed. Remove from heat. Gently fold the blueberries into hot mix.

Rinse, but do not dry, a 9 x 14-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.

Yield: 18 to 24 servings

Recipe Source: Vegetarian Gourmet, Summer 1992
Reprinted with permission.