Warm berry compote

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1. Melt the butter over a low heat. Stir in the sugar and vanilla extract, then cook until the sugar melts. Toss in the raspberries and blueberries. Give them a good shake, then cook for 2-3 mins until the fruit starts to soften. Serve warm with vanilla ice cream.

Make double

Cook double the amount of compote and store the leftovers in the fridge. Stir through some yogurt for a great breakfast.

Per serving

233 kcalories, protein 4g, carbohydrate 32g, fat 11 g, saturated fat 7g, fibre 11g, salt 31 g

'The Warm berry compote was delicious and so easy. The raspberries gave it a lovely sharpness, and I served it with good quality-vanilla ice cream.'

Latest comments and suggestions

• Marg

  16 November 2007

  Marg commented on this recipe

  Can you do this without the butter to save calories? Not sure what the addition of butter does. Can anyone tell me? Thanks.

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• mmmmmmm food

  08 January 2008

  mmmmmmm food commented on this recipe

  I have done it without butter and its still great. I also use organic vanilla sugar and about 2 teaspoons, again it still tastes great. I love it with porridge or greek yoghurt too.

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Ingredients

• knob of butter
• 2 tbsp caster sugar
• 1 tsp vanilla extract
• 200g punnet raspberries
• 200g punnet blueberries
• vanilla ice cream , to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Ingredients

• knob of butter
• 2 tbsp caster sugar
• 1 tsp vanilla extract
• 200g punnet raspberries
• 200g punnet blueberries
• vanilla ice cream , to serve

Per serving

233 kcalories, protein 4g, carbohydrate 32g, fat 11 g, saturated fat 7g, fibre 11g, salt 31 g

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