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Ingredients

8 ounces raspberries
2 tablespoons brown sugar
1 lemon juice
2 tablespoons raspberry liqueur
3 tablespoons butter
1 pound peaches
3 plums ; sliced
8 ounces cherries
8 ounces grapes
1/2 teaspoon ginger
4 ounces blueberries
6 ounces apricots

Preparation:

In a blender puree raspberries, sugar and lemon juice. Strain through a sieve into a small bowl. Stir in liqueur and add a little water if needed to thin the sauce. Heat wok (or large skillet) , add butter, peaches, apricots and plums and gently stir-fry 3 to 4 mins until fruit begins to soften. Add cherries, grapes and ginger. Stir-fry until fruits are tender. Remove wok from heat and stir in blueberries. Spoon fruit into a serving dish and cool slightly. Serve with yogurt.

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Nutrition Information^*
per serving
Based on a 2000 calorie diet

Calories: 190.7
Total Sugars: 27.7g
Carb.: 34.5g
Fiber: 5.8g
Total Fats: 6.6g
Cholesterol: 15.3mg
Protein: 2.4g
Sodium: 4.2mg

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^*Data provided by USDA