Blueberry Couscous
Cake
Serves 8
Core
Points per serving: 2½
1400ml apple juice (Core
use diet lemonade)
1 Tsp vanilla
300g couscous
500g blueberries
Pick over blueberries, wash and set on paper towels to dry. Combine apple juice or lemonade, 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 blueberries into the hot mixture.
Rinse but don't dry a 9x14 (inch) cake pan & pour the
mix into it.
Chill until set, about 2 hours.
