Blueberry-Couscous Cake

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Blueberry-Couscous Cake Ingredients

6 c Apple juice	3 c Couscous
1 tb Vanilla	1 pt Blueberries

Instructions for Blueberry-Couscous Cake

~ Pick over bbs, 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 bbs into hot mix. ~ Rinse but dont dry a 9x14 (inch) cake pan & pour the mix into it. ~ Chill until set, about 2 hours. ~ Cut into squares, and devour WITHOUT GUILT. Variations: Use strawberries in place of blueberries, top with unsweetened fruit jam thinned with a little water, arrange fruit slices on top for decoration. Source: Vegetarian Gourmet, Summer 1992 >From: jdg@ulysses.att.com via Michelle Dick, artemis@rahul.net Fatfree Digest [Volume 9 Issue 22] July 13, 1994 Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

Main Ingredient: CakeCuisine: Uncategorized