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“This rich fruity spread is non fat and tastes great on toasted english muffins, toast or bagels. Lasts for 2 weeks in the refrigerator but it has not lasted that long at my house.”
READY IN:
31mins
YIELD:
2 1/4 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium saucepan combine all ingredients and bring to a boil over medium heat.
  2. Reduce heat to medium low.
  3. Cover and cook for 30 minutes.
  4. Let stand uncovered for 10 minutes.
  5. Transfer to a blender and puree until smooth.
  6. Cool.
  7. Cover and refrigerate up to 2 weeks.

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