This is a great light breakfast and travels well for a snack at work or school. Use fresh fruit in season, but frozen berries will work in a pinch.

Cooking for One or Two

1 c. applesauce
1/4 c. blueberries
1/4 c. blackberries
1/4 c. raspberries
1/4 c. pomegranate seeds (optional)

Cooking for Three or Four

2 c. applesauce
1/2 c. blueberries
1/2 c. blackberries
1/2 c. raspberries
1/2 c. pomegranate seeds (optional)

Place berries in a small serving bowl, add pomegranate seeds and applesauce and stir to cover berries completely. Top with a fresh mint leaf if you want to dress things up a bit.

Serve cold and refrigerate any leftovers.