In a large saucepan, bring the sugar and water to a boil. Simmer for 10 minutes. Add the strawberries and blueberries to the pan and cook for 2 minutes. At the last minute, add the mixed raspberries and butter to the saucepan with the other ingredients. Heat just until butter melts. Spoon the mixture onto a flat plate and serve with a scoop or ice cream in the center. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Jeremiah Tower, Santa Fe Bar and Grill, Berkeley, CA File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip
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|Serving Size: 1 Serving (81g)|
|Recipe Makes: 12|
|Calories from Fat: 70 (38%)|
|Amt Per Serving||% DV|
|Total Fat 7.8g||10 %|
|Saturated Fat 4.9g||24 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 20.3mg||6 %|
|Sodium 55mg||2 %|
|Potassium 56.4mg||1 %|
|Total Carbohydrate 29.4g||9 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 28.1g|
|Protein 0.4g||1 %|
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Calories per serving: 183
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