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No-Bake Blueberry Couscous Cake

This basic recipe for couscous cake can easily be adapted to use your 
favorite fruit juice, sliced fresh fruit or dried fruit and spices.

No-Bake Blueberry Couscous Cake

5 cups apple or apricot juice
1 lemon, juiced and rind grated
1 pint blueberries
Pinch of salt
2 cups couscous

Bring juice to a boil in a sauce pan, add lemon rind, lemon juice and a pinch 
of salt.  Add two cups of couscous, pouring in slowly and constantly to 
prevent lumping.  Stir until couscous has absorbed juice and becomes thick; 
this will take about two or three minutes.

Add rinsed blueberries, allowing the heat to soften them; this takes about 
one minute.  Some berries will burst, giving blue streaks to the cake.  Rinse 
a square glass or ceramic baking dish; pour the cake mix into the damp dish.  
Allow to cool and cut into squares.  Garnish with a fruit jelly, spread on as 
a glaze.  (Recipe calls for chopped, roasted nuts topping - substitute or 
omit topping)  Maybe dabs of fatfree whipped cream?

I'm a big fan of couscous - a nice side dish/salad.

Barb in FL