Recipe found in Sunset Magazine July 2008

Melt 1 tbsp. butter in a large frying pan over medium heat.  Stip in 1 ½ cups each blackberries and blueberries, ¼ cup sugar, and 1 tbsp. fresh lemon juice.  Cook until juices are released from fruit, about 4 minutes.  Stir in 2 tbsp. chopped fresh thyme leaves, then 1 cup raspberries.  Add more sugar and lemon to taste, depending on sweetness of berries.  Serve warm over ice cream.  Makes 6 servings.

= 100 cal per ½ cup