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Blueberrycouscous Cake

Author/Submitted by: Vegetarian Gourmet, Summer 1992
Servings: 1
Categories: Berries / Cakes / Desserts / Low-Fat/Low-Cal

6  cups  Apple juice
1  tablespoon  Vanilla
3  cups  Couscous
1  pint  Blueberries

Pick over bb's, wash and set on paper towels to dry. Combine apple juice, vanilla, and couscous in a large saucepan and bring to a boil. Cook, stirring constantly until thickened & all juice absorbed. Remove from heat. Gently fold the bb's into hot mix. Rinse but don't dry a 9x14 (inch) cake pan & pour the mix into it. Chill until set, about 2 hours. Cut into squares, and devour WITHOUT GUILT. >From: via Michelle Dick, Fatfree Digest [Volume 9 Issue 22] July 13, 1994 Formatted by Sue Smith, S.Smith34, using MMCONV

Variations: Use strawberries in place of blueberries, top with unsweetened fruit jam thinned with a little water, arrange fruit slices on top for decoration.

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