Be the first to 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.
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.
