The most delicious treats come from out of the blue. Favorite Blueberry Recipes Inside

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Abigayle Blankenship
5 years ago
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1 The most 5 Favorite Blueberry Recipes Inside

2 5 Favorite Blueberry Recipes

3 The most Our Favorite Blueberry Recipes Inside

Blueberry Trifle 2 cups fresh blueberries, divided 4 tablespoons sugar, divided / 2 teaspoons cornstarch container (about 6 ounces) nonfat vanilla yogurt 4 ounces neufchatel cheese (reduced fat cream

blueberries, 2 tablespoons of the sugar, the cornstarch, and 3 / 4 cup water. Bring to a boil; cook and stir until sauce is clear and thickened and berries pop, about 5 minutes; cool.

To serve in individual 6 to 8 ounce glasses: Spoon about / 4 cup of the cake cubes into the bottom of each glass; top with heaping tablespoon of the blueberry sauce and about 2 tablespoons of the

4 Blueberry Trifle 2 cups fresh blueberries, divided 4 tablespoons sugar, divided / 2 teaspoons cornstarch container (about 6 ounces) nonfat vanilla yogurt 4 ounces neufchatel cheese (reduced fat cream cheese) at room temperature 2 tablespoons sweet sherry or orange juice (optional) 2 / 2 cups pound cake in / 2 inch cubes (half of 0 to ounce package) In small saucepan, stir together / 2 cup of the blueberries, 2 tablespoons of the sugar, the cornstarch, and 3 / 4 cup water. Bring to a boil; cook and stir until sauce is clear and thickened and berries pop, about 5 minutes; cool. Add cup of the blueberries. Meanwhile, in small bowl, combine yogurt, neufchatel cheese, and remaining 2 tablespoons sugar until smooth; stir in sherry. To serve in individual 6 to 8 ounce glasses: Spoon about / 4 cup of the cake cubes into the bottom of each glass; top with heaping tablespoon of the blueberry sauce and about 2 tablespoons of the yogurt mixture; repeat; garnish each glass using remaining / 2 cup blueberries. Cover and refrigerate for at least hour. Alternatively, serve Blueberry Trifle in quart glass bowl by arranging in layers, half of the cake cubes topped with half of the blueberry sauce and yogurt mixture; repeat. Garnish with remaining / 2 cup blueberries. Cover and refrigerate for about 2 hours. The most For more recipes and information on blueberries and health, visit us online: LittleBlueDynamos.com Yield: 4-6 servings Per portion: 28 calories; 39 g carbohydrate; g total fat (7 g saturated fat); 2g fiber Blueberry Cobbler 5 Favorite Blueberry Recipes Inside bag ( pound) frozen blueberries, not thawed (about 3 / 2 cups) tablespoon cornstarch 2 tablespoons lemon juice cup all-purpose flour 3 / 4 cup turbinado (raw) sugar or granulated sugar, divided teaspoon baking powder / 4 teaspoon salt / 2 cup milk 3 tablespoons butter, melted 3 / 4 cup boiling water Preheat oven to 350 F. Spread blueberries in ungreased 8 or 9-inch square baking dish or pan. Sprinkle with cornstarch; drizzle with lemon juice; set aside. In medium bowl, combine flour, / 2 cup sugar, baking powder and salt. Add milk and butter; stir just until combined (not smooth.) Drop mounds of dough onto blueberries. Pour boiling water over dough and fruit. Sprinkle with remaining / 4 cup sugar. Bake until biscuits are golden brown and blueberries are bubbly, 45 to 50 minutes. Serve warm or at room temperature. YIELD: 8 portions Per portion: 209 calories; 39 g carbohydrate; 6 g total fat (3 g saturated fat); 2g fiber U.S. Highbush Blueberry Council PO Box 036 Folsom, CA 95763

Blueberry Classics Made Simple Blueberry Lattice Pie / 2 cup sugar 2 / 2 tablespoons cornstarch 4 cups fresh or frozen (not thawed) blueberries, divided tablespoon butter / 2 teaspoon grated lemon

Bring to a boil; cook and stir until thickened and clear, about 5 minutes. Stir in butter, remaining blueberries and lemon zest. Transfer to a bowl, cover and refrigerate until chilled, about hour.

Turn chilled filling into pie shell. Lay the remaining pie crust on a sheet of wax paper. With a knife or pastry wheel, cut pastry into / 2 inch wide strips.

Bake until crust is golden and filling bubbles, 30-40 minutes. Cool on rack. Equidit pa quia sitatures magnihi lictota doloriam, intintis ipsus, consequis maio. Suntur alitemo luptatur abo.

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5 Blueberry Classics Made Simple Blueberry Lattice Pie / 2 cup sugar 2 / 2 tablespoons cornstarch 4 cups fresh or frozen (not thawed) blueberries, divided tablespoon butter / 2 teaspoon grated lemon zest package of 2 pre-rolled refrigerated pie crusts In a medium saucepan, stir the sugar, cornstarch, cup of the blueberries and 2 tablespoons water. Bring to a boil; cook and stir until thickened and clear, about 5 minutes. Stir in butter, remaining blueberries and lemon zest. Transfer to a bowl, cover and refrigerate until chilled, about hour. Adjust oven rack to lower third of oven; place cookie sheet on rack. Preheat oven to 400 F. Spray a 9-inch pie pan with non-stick spray. Fit one of the pie crusts into the pan. Turn chilled filling into pie shell. Lay the remaining pie crust on a sheet of wax paper. With a knife or pastry wheel, cut pastry into / 2 inch wide strips. Arrange in a crisscross pattern on top of filling, pressing ends into the edges of the bottom crust; with fingers, crimp to seal edges. Place pie on the hot baking sheet. Bake until crust is golden and filling bubbles, minutes. Cool on rack. Equidit pa quia sitatures magnihi lictota doloriam, intintis ipsus, consequis maio. Suntur alitemo luptatur abo. Nequatae nonsectem rem ut volum sed ut quatur, consequae ni to ipicius de omnis. Magnatium ut que auditat lab ipsa voluptatetcab inctinvel earciis estrunto exces eaquiat reiciis quia voluptis aut aliquiam, imus doluptio. Equam simoluptist, ommodi num et quatur maio. Mendelis eossererem quam, sed quassi aut estiat maiost, qui cusa veles eatesti illiquunt everupt. Equidit pa quia sitatures magnihi lictota doloriam, intintis ipsus, consequis maio. Suntur alitemo luptatur abo. Nequatae nonsectem rem ut volum sed ut, consequae ni to ipicius de omnis. Magnatium ut que auditat lab ipsa voluptatetcab inctinvel earciis estrunto exces eaquiat reiciis. Blueberry Cheesecake For Carb Counters 2 tablespoons dry breadcrumbs* 3 packages (8 ounces each) cream cheese 2 eggs 2 tablespoons milk 2 / 3 cup granulated non-nutritive sweetener tablespoon vanilla extract Sour Cream Topping, recipe follows Blueberry Sauce, recipe follows Preheat oven to 375 F. Spray bottom and side of a 9-inch pie plate with vegetable cooking spray; sprinkle with breadcrumbs and tilt to cover evenly. In a large bowl, with an electric mixer, beat cream cheese, eggs, milk, granulated sweetener and vanilla until smooth. Carefully pour into crumb-coated pie plate; smooth top. Bake until set in the center, 8 to 20 minutes; cool 0 minutes. When pie is set, spread the Sour Cream Topping over the top; bake 7 minutes longer. Cool to room temperature on a wire rack. Chill until cold. Serve with Blueberry Sauce. Sour Cream Topping: In a small bowl, stir cup sour cream, / 4 cup granulated non-nutritive sweetener and / 2 teaspoon vanilla extract. Blueberry Sauce: In a medium-size saucepan, over medium heat, stir 2 cups fresh or frozen blueberries with 2 tablespoons granulated non-nutritive sweetener and tablespoon each lemon juice and water until berries are soft, about 5 minutes; chill. YIELD: 8 portions Note: Breadcrumbs are optional. If made without breadcrumbs, subtract gram carbohydrate per portion. Per portion, including / 2 tablespoons blueberry sauce: 43 calories; 3 g carbohydrate; 36 g total fat (22 g saturated fat); g fiber Cornmeal Crumb-Top Variation: Do not use top crust. In a medium bowl, combine / 2 cup sugar, / 3 cup flour, / 4 cup cornmeal, 3 / 4 teaspoon cinnamon and 3 tablespoons softened butter until crumbly. Evenly sprinkle over filling. Bake as above. Yield: 8 portions Per Portion: Blueberry-Apricot Pot Pies 9-inch round refrigerated pie crust (from a 5-ounce package) / 4 cup sugar 4 teaspoons cornstarch 3 cups fresh blueberries / 4 cup dried apricots, cut into / 4-inch pieces Preheat oven to 375 F; lightly butter four 3/4-cup (6-ounce) baking cups. Place pastry flat onto a floured board; invert a baking cup /2-inch from the edge of the pastry; with a small sharp knife, cut out a circle /2-inch larger than the cup; repeat to make 4 rounds; cut a small hole in the center of each. In a medium bowl, combine sugar and cornstarch; add blueberries and apricots; toss to coat; divide equally among the buttered cups. With water, lightly moisten the rim of each cup; place a pastry round on each; fold under the edge and crimp. Repeat. Place cups on a rimmed baking pan. Bake until the filling just begins to bubble, 25 to 30 minutes. Cool 5 to 0 minutes. Serve warm. Or, bake earlier and reheat in a 375 F oven until warm. YIELD: 4 portions Per portion: 328 calories, 55 g carbohydrate, 2 g total fat, 5 g saturated fat

IT S TIME FOR BLUEBERRY DESSERTS!

Spring/Summer 2009 Contact: Marcy Erhard Lewis & Neale 35 East 21 st Street New York, NY 10010 Phone: (212) 420-8808 Email: marcy@lewis-neale.com IT S TIME FOR BLUEBERRY DESSERTS! This season, our markets