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BETSY ROSS BERRIES WITH CREAMY CUSTARD SAUCE

Makes 3 cups.

3 pints cleaned raspberries
3 pints cleaned blueberries
1/2 cup sugar
2 tablespoons and 2 teaspoons cornstarch
1/4 teaspoon salt
1 1/2 cups milk
4 eggs, beaten
1/2 cup sour cream
1 teaspoon vanilla


Cooking Directions
In large bowl, gently mix together both berries. Portion about 1/2-3/4 cup berries into individual serving dishes; top each serving with about 1/4 cup Creamy Custard Sauce.

For Creamy Custard Sauce: In large saucepan, stir together sugar, cornstarch, salt and milk. Cook and stir over medium-high heat until mixture comes to a boil; stir and boil 1 minute. Remove from heat; stir a little cooked custard mixture into beaten eggs; return eggs to saucepan; stir well to blend thoroughly. Stir in sour cream and vanilla; blend well. Remove custard to medium bowl, cover and refrigerate until serving.

* For extra custard sauce, don't double this recipe but make it twice.

Serving Suggestions
A sweet summer treat made with blueberries and raspberries.


Nutrition Facts
Calories 130 calories; Protein 3 grams; Fat 3 grams; Sodium 80 milligrams; Cholesterol 5 milligrams; Saturated Fat 1 grams; Carbohydrates 25 grams
 
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com