Breakfast/ Sauces

Very Berry Sauce

I have a new product to me that you guys may already know about.  I love my parfaits, and while I normally make my own granola, I haven’t made any in a couple weeks.  When I was on an office run for Diet Coke, I went down the granola aisle to see what I could find.  We all know that while granola is healthy, it is on the calorie bomb side.  As luck would have it, not only was this Kashi granola on sale for $2.99 a bag at Mariano’s, it was also the least caloric – only 110 for 1/3 of a cup, which is the perfect amount for a parfait.

Hannah bought a bunch of frozen fruit at Walmart (I think on Instagram I said Aldi –oop!)  – the mix I used to make it is the Great Value Whole Berry Medley with no sugar added – it as whole strawberries, blackberries, blueberries and raspberries.  Each one cup serving is 80 calories, .5 fat, 17 carbs, 6 fiber and 1 protein.

Very Berry Sauce
Serves 1
A super delicious and healthy sauce perfect for parfaits.
Write a review
Prep Time
1 min
Cook Time
5 min
Total Time
6 min
Prep Time
1 min
Cook Time
5 min
Total Time
6 min
66 calories
16 g
0 g
0 g
1 g
0 g
288 g
7 g
10 g
0 g
0 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 66
Calories from Fat 4
% Daily Value *
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
Sodium 7mg
Total Carbohydrates 16g
Dietary Fiber 3g
Sugars 10g
Protein 1g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 cup whole berry medley fruit
  2. 1/2 cup water
  3. 1/2 teaspoon sugar
  4. 1/2 teaspoon cornstarch
  1. In a small pan, heat the whole fruit and water over medium low heat for about 4-5 minutes, just until the fruit starts to defrost and release it’s juices.  Mix the sugar and corn starch together.  Bring the heat up to medium high, add the sugar mixture and cook for 1-2 more minutes until the sauce starts to become thick.  Don’t worry, once it cools the sauce will thicken.  Once cooled I put in a mason jar to bring to work.  You could easily quadruple this recipe (which is what I plan to do this weekend) and store each in a pint jar to just grab and go.
  1. Feel free to use any frozen fruit you have on hand. The possibilities are endless 😀
My Bizzy Kitchen
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This was so good.  The fruit was on the tart side, with just a hint of sweetness and you get the tang from the yogurt and then just a pop of sweetness with the granola.  That whole parfait was just 305 calories and super filling.

My Mom and I are getting together tomorrow for lunch/shopping for a new cell phone for her at Verizon/then a movie.  While we were on the Verizon site I noticed I had racked up 115,000 points and I didn’t know what the hell I could get for that many points!  Well, turns out unless I want to shell out $165 for a $360 purse using 20,000 points, not much.  So I put in my zip code and sure enough, one of the restaurants we frequent was on the “list.”  For a mere 1,000 points, I got a buy one/get one entrée free for up to $12.  Score!

Weird to me?  Going to this place and not ordering a Boddingtons!  I am still going strong with the no alcohol and ordered an iced tea.

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I ordered the steak kabob plate, described as teriyaki glazed beef kabobs with steamed veggies and a plain baked potato.  Perfect!

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Holy balls that is a lot of food!  I ate one of the skewers, half my potato and about 1/2 a cup of veggies.  When I got home I weighed my leftovers – 5 ounces of beef, 12 ounces of veggies and 5 ounces of potato!  What the what?!  I’ve been going to this restaurant for years and I told the owner Vince as we left “your portions are just too big!”  I said you could have split my dinner in half, charged someone else the same $15 and the profit margin would be so much higher.  His response?  People expect big portions.  What the What?  I wish I would have taken a picture of Jacob’s pasta dish – it literally was served in a serving dish that was the size of something you’d see at a family style dinner at a wedding. 

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That above is the leftovers sans the baked potato.  Crazy!  I mean, I am all about using leftovers, but it’s no wonder that America has an obese problem when restaurants serve this ridiculous sized portions.  The food was delicious though!

So that brings us to my first two week WI of the year.  On January 1st I was . . .


On January 15, I am .  . .

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So I’ve lost 3.8 the first two weeks of 2016!  I’ll take it.  Like I said the first few days of not having my wine my brain went into “I can eat more food because I am not consuming wine anymore!”  But calories are calories, no matter where they come from.  I also curbed my night time snacking week two.  So my goal is to be 169.9 by January 31.  That’s another 4.2 pounds and now that I am in the groove, I have no doubt that I’ll hit that number.

For the first time in a long time I am believing in myself, that I can actually set a goal and stick with it.  And you know what?  It feels pretty good!

Alright, totally have to scoot – I had a ton of computer problems this morning so I have exactly 8 minutes to get my ass out the door – Happy Friday and have a great weekend!  See you Monday, until then, “see” you on Instagram. Hugs!

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  • Jacky
    January 15, 2016 at 10:48 am

    TGIF, because I get to read your post with my coffee. This three-day a week thing is not working for me. 😉 Great job on the weight loss and dedication to the no wine. Have a great weekend, enjoy your time with your mom.

    • Biz319
      January 15, 2016 at 11:05 am

      Thanks Jacky – it’s been nice to hear from my “fans” that they miss me on Tuesday and Thursday! Have a great weekend too – stay warm on Sunday – the fucking cold weather is coming back 🙁

  • Roz@lens3
    January 15, 2016 at 3:48 pm

    This sauce looks excellent!!!! Woo Hoo on the weigh in, and I still crack up when I see the words “holy balls”. Have a great weekend Vat!! Hug!

    • Biz
      January 17, 2016 at 9:27 pm

      Ha, you’re welcome – you know it’s all about the balls!

  • Lori
    January 15, 2016 at 4:43 pm

    I do a very similar blueberry sauce using frozen Wyman’s blueberries. 1 cup of berries, 1 tsp of cornstarch and 1 tablespoon of water. With the Wyman’s, you don’t need any sweetener at all. Have a great weekend!

    • Biz
      January 18, 2016 at 9:35 am

      I’ve never heard of that brand, but I’ll look for it. I was shocked at how many frozen fruits have added sugar!

  • Lisa
    January 15, 2016 at 5:13 pm

    You’ll totally hit that number. You’re on track and doing great!
    love the christmas nail polish. 😉

    • Biz
      January 18, 2016 at 9:36 am

      Thanks for cheering me on Lisa! Yep, I think I can rock the Christmas polish until at least January 31 😀

  • Shauna
    January 15, 2016 at 10:52 pm

    Biz, you have me logging onto Instagram everyday to see what you are having to eat. I am hooked! You make me really want to re-think my sad desk lunches 🙂 Love this parfait you made. So much better than my sad Greek Yogurt out of the cup and a banana!

    • Biz
      January 18, 2016 at 9:38 am

      Ha, glad I can make you become an Instagram whore like me!! 😀

  • Lauren
    January 16, 2016 at 8:27 am

    Nice job Biz! Believing in yourself DOES feel awesome!

    • Biz
      January 18, 2016 at 9:39 am

      Thanks Lauren! Baby steps, right?! 😀

  • a life from scratch
    January 16, 2016 at 3:56 pm

    Ok, that is A LOT of food but oh my does it look delicious! Now I’m craving steak 🙂 Stay warm tomorrow Biz!

    • Biz
      January 18, 2016 at 9:39 am

      Hope the kids have the day off from school today so you can stay inside and cook all day! #jealous 😀

  • Kym
    January 18, 2016 at 9:18 am

    Mmm steak now I want some. I have some steaks marinating in your “best beef marinade ever” with the exception of the coffee. I only used a small amount. I wasn’t sure what you meant by fresh coffee grounds. I hope the family will eat it. I meant to make it for dinner but got caught up in playoff games. Hopefully an extra day marinating will make them even more spectacular.

    • Biz
      January 18, 2016 at 9:40 am

      I actually will use the coffee grounds from a freshly used k-cup, but regular grounds work just as well. You won’t taste the coffee, but it helps tenderize the meat. And the longer the marinade the better! 😀