1 can (15 1/4 ounces) apricot halves in syrup
1 can (15 ounces) wild blueberries in light syrup
1 tablespoon sugar, optional
1/4 teaspoon ground cinnamon
Pinch ground nutmeg
2 teaspoons cornstarch dissolved in 1 tablespoon water
For the Apricot-Blueberry Topping:
Drain the apricots and blueberries, reserving the syrup.
Combine the reserved syrup, sugar, cinnamon, nutmeg and cornstarch mixture, mixing until blended.
Bring to a boil over medium-high heat; reduce heat and simmer for 4 to 6 minutes or until thickened and bubbly.
Slice the apricots; add apricots and blueberries to the sauce.
Heat through; cover and set aside.
Nutritional Information Per Serving: Calories 310; Fat 5g; Cholesterol 160mg; Sodium 220mg; Carbohydrate 59g; Fiber 5g; Protein 9g