Microwave Berry Compote

by Anne Bennett on March 25, 2010

My girlfriend Audrey recently asked me if I had any good fruit desserts. I immediately thought of cobblers (peach, berry, or apple, depending upon the season). However, you need time and extra available calories to enjoy a baked fruit dessert.

I do have a great low fat cobbler recipe that I’ll get to soon, but in the meantime, here’s a really speedy way to make a delicious, elegant berry compote that you can serve on low fat ice cream or angel food cake. (OK, pound cake as well, but why do you think they call it “pound” cake?)

This is so easy I don’t know why I don’t make it more often. Frozen berries microwaved for a few minutes with just a bit of sugar. Voila.

I have other compote recipes that call for fresh fruit and different flavorings such as white wine, lemon and butter. I’ll include one of them later on. The beauty of this one is that you can keep bags of frozen berries on hand for last-minute, healthy indulgences. Speaking of which, want to add liqueur to this? Go ahead, I did. I poured Chambord (black raspberry) liqueur atop the berries and ice cream. Nothing wrong with gilding the lily.


1 cup frozen blueberries
1 cup frozen raspberries
1 cup frozen blackberries
3 T. sugar
2 t. cornstarch

In a large bowl, stir together the frozen berries with the sugar and cornstarch. Cover and microwave for two minutes. Stir and microwave again for about 2 to 3 minutes, until fruit is beginning to bubble and is slightly thickened.

Serves: 8

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{ 1 comment… read it below or add one }

Abby Reichle March 27, 2010 at 9:06 am

Ann, I’m making this for company this weekend instead of birthday cake! Yeah! Thank you, I can’t wait!

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