Ingredients
1/4 cup cornstarch1 can (12 ounces) frozen apple juice concentrate, thawed2 cups fresh blackberries, divided5 medium nectarines, peeled and coarsely chopped1 reduced-fat graham cracker crust (9 inches)Reduced-fat whipped topping, optional
Preparation
In a small saucepan, mix cornstarch and apple juice concentrate until smooth. Bring to a boil. Add 1/2 cup blackberries; cook and stir 2 minutes or until thickened. Remove from heat.
In a large bowl, toss nectarines with remaining blackberries; transfer to crust. Pour apple juice mixture over fruit (crust will be full). Refrigerate, covered, 8 hours or overnight. If desired, serve with whipped topping.
