We are fortunate to have lovely berries in California. This makes a nice light dessert and will make most people happy after a meal of several courses. 1/2 pt. fresh blueberries 1/2 pt. fresh blackberries, loganberries or ollalaberries

FOR THE SAUCE:

1 pkg. frozen raspberries
3 tbsp. Grand Marnier liqueur (optional)
1 tsp. lemon juice

Puree the raspberries with the liqueur and lemon juice in a blender until liquified. Press through a fine sieve to remove the berry seeds. Chill thoroughly.

Combine the berries and toss carefully. Place a portion in each of four stemmed goblets or sherbet glasses. Pour the raspberry sauce over. Serves 4.