Mango Berry Salad with Ginger Glaze

By carvalhohm2

Ingredients

• 1/2 cups water, warm
• 1/4 cups apricot preserves
• 1 tsp ground ginger
• 3 cups mangoes, ripe but firm, diced (about 2 medium)
• 2 1/2 cups fresh blueberries
• 1/2 cup raspberries

Details

Servings 6
Adapted from weightwatchers.com

Preparation

Step 1

In a small bowl, whisk together water, preserves and ginger; mash any large pieces of apricot with a fork. Pour mixture into a small saucepan and bring to a boil. Cook, whisking occasionally, until mixture is syrupy, about 6 to 7 minutes. Remove from heat and cool to room temperature.

Combine mango and blueberries in a large bowl; drizzle with syrup and toss well. Garnish with raspberries and serve.

Yields about 1 cup per serving.

WW Points Plus: 4