1 cup fresh or frozen unsweetened raspberries, thawed
1 cup fresh or frozen unsweetened blueberries, thawed
1/2 cup honey
1 tablespoon cornstarch
1 teaspoon water
1 teaspoon lemon juice
1 cup all-purpose flour
2 tablespoons sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup fat-free milk
3 tablespoons canola oil
Reduced-fat vanilla ice cream, optional
In a large saucepan, combine the cranberries, raspberries, blueberries and honey. Combine the cornstarch, water and lemon juice until smooth; stir into fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour into an ungreased 11x7-in. baking dish.
For topping, in a small bowl, combine the flour, sugar, baking powder and salt. Gradually add milk and oil, tossing with a fork until dough forms a ball. Drop by tablespoonfuls onto hot berry mixture.
Bake, uncovered, at 400° for 30-35 minutes or until topping is golden brown. Serve warm with ice cream if desired.