Ingredients30 m servings 138 cals
- In a large bowl combine strawberries, blueberries, blackberries, raspberries and currants. Sprinkle with sugar and gently stir in fennel. Refrigerate for about 20 minutes. Serve cold.
Per Serving: 138 calories; 1.1 g fat; 33.5 g carbohydrates; 2.7 g protein; 0 mg cholesterol; 4 mg sodium. Full nutrition
ReviewsRead all reviews 10
A light, refreshing summer dessert. Great with whipped cream or without.
This is an excellent for a low fat, low sugar diet with a melody of taste sensations.
The fennel was so subtle that it had more visual and textural impact than flavor. Still, a nice, simple, elegant way to serve fresh fruit.
A definite hit. A wonderful lite end to any meal. I don't like raisins, so was leery of the red currants. They were fantastic in this dessert.
Really good, but I used raspberries, sweet cherries & blueberries. Instead of fennel, I used basil from my garden in one batch & mint & lavendar in another. Delicious! Even better if you cook...
Fabulous! This made for a simple yet elegant dessert and a perfect ending to a nice meal. It had a very wonderul combination of colors and flavors and was light and refreshing without being too...
This was really good and very easy. I couldn't find Fresh Currants so I bought dried, and then reconstituted them in 1 cup of dry sherry by simmering covered for 15 minutes. I substituted mint...