Light Recipes - Reduced Sugar, Salt

Light Pineapple Berry Freezer Spread - No Sugar Needed

Make this recipe year-round. Thanks to frozen and canned fruit, the ingredients are always readily available.


  • 1 can (14 oz / 398 ml) crushed pineapple in juice, no sugar added
  • 1 1/2 cups (375 ml) whole raspberries
  • 3/4 cup (175 ml) whole blueberries
  • Unsweetened apple juice
  • 1 pkg (49 g) BERNARDIN® No Sugar Needed Fruit Pectin
  • 1/3 to 2/3 cup (75 to 150 ml) sugar or SPLENDA* No Calorie Sweetener, optional


  • Wash and rinse 5 x 250 ml Bernardin® mason jars and Storage or 2-piece SNAP LID® closures.
  • Reserving juice in a measure, drain pineapple pressing fruit to extract as much juice as possible. Combine drained pineapple, raspberries and blueberries in a bowl. Stir to lightly crush berries; set fruit aside.
  • Add apple juice to reserved pineapple juice to equal 2 1/3 cups (575 ml). In a medium saucepan, whisk No Sugar Needed Fruit Pectin into juice. Stirring frequently, bring to a full rolling boil over medium-high heat; boil 1 minute stirring constantly. Turn off heat, and immediately add prepared fruit to hot pectin mixture; stir vigorously 1 minute. Taste mixture. If desired, immediately stir in optional quantity of SPLENDA® or sugar, if desired.
  • Ladle fruit spread into jars filling to within 1/2 inch (1 cm) of top rim (headspace). Wipe jar rims removing any stickiness. Apply lids tightly. Refrigerate jars until spread thickens (up to 24 hours), then place in freezer.