Organic Blueberries & Peaches w/ a Raspberry Puree

Yesterday I was craving a fruit salad with a little bit of a twist. I caught myself sneaking pieces of dark almond chocolate to satisfy my sweet tooth –  and realized if I did not address the craving soon, my butt would pay the price. I went to Trader’s Joes in hopes of a skinny, delicious and tangy solution. The fruit section caught my eye, so I immediately began to work methodically deciding on the freshest peaches and plumpest blueberries available for toppings.

I came home and chilled two wine glasses in the freezer [ for some added presentation “flair” ]. My quick sweet treat left me feeling satiated and was such the bold, low calorie dessert option. Ahh, a luscious red-purple raspberry sauce with berry-licousness, a dash of cinnamon, pumpkin spice and Stevia [ not Splenda!!! – Yes, three exclamation points! I promise to fully report back on Splenda in another post ] did the trick.

 

Blueberries and Peaches with Homemade Raspberry Puree

 ** Serves three to five people

 

1 container of blueberries

3 white peaches [ regular peaches work too ]

1 container raspberries

A few dashes of ground cinnamon

A few dashes of ground nutmeg

A few dashes of pumpkin spice

Stevia [ optional ]

 

Take two wine glasses. Cover with water and place in freezer. Slice up white peaches. Take container of raspberry, put in separate bowl and mash with a fork until they are pureed. Sprinkle a few dashes of Stevia. Take glasses out of freezer after 15 minutes add sliced peaches and blueberries. On top of the use a spoons to cover with raspberry puree. Sprinkle cinnamon, nutmeg and pumpkin spice on top. YUM!