Desserts

Preheat oven to 350ºF.  Spray a 9-inch pie pan and small cookie sheet with nonstick cooking spray.  In a small bowl combine sugar cookie dough and flour until mixed.  Remove about a quarter of the cookie dough; cover with plastic and refrigerate for later use.  With floured hands, press unrefrigerated dough into bottom and sides of prepared pan.  Place in freezer to firm up, about 15 minutes.  On a lightly floured surface with a floured rolling pin, roll out refrigerated cookie dough 1/4-inch thick.  With a floured cookie cutter, cut out stars or other shapes; place on prepared cookie sheet.  Bake cookie dough pie crust until golden, about 11 minutes and stars for about 6 minutes.  Cool on wire racks.  Meanwhile, in a medium saucepan, combine 1 cup of the blueberries, the sugar, cornstarch and salt.  Stir in 2/3 cup water and the lemon juice.  Over medium-high heat, bring to a boil.  Boil, stirring constantly, until mixture thickens, crushing blueberries.  Stir in remaining 2 cups blueberries; chill.  Spoon blueberry mixture into cooled cookie shell.  Decorate with the star-shaped cookies and whipped cream.

Yield:  8 portions

Using 1 tablespoon of the butter, grease a 1-1/2 quart microwaveable round baking dish or bowl and sprinkle with the 1 tablespoon sugar; set aside. In a large microwaveable dish, toss 2 cups blueberries and the remaining 3/4 cup sugar. Cover loosely with clear plastic wrap and microwave on HIGH (100% POWER) until blueberries are tender, about 4 minutes. In the container of a food processor, combine cooked blueberries, flour, yogurt, vanilla and the remaining 4 tablespoons butter; process until smooth. Add eggs; pulse to blend. Pour mixture into the reserved buttered dish; stir in remaining 2 cups blueberries. Cover dish loosely with plastic wrap; microwave on HIGH until set in the center, 12 to 14 minutes. Prick plastic wrap to release steam; cover dish with a large plate and let stand 20 to 30 minutes. Uncover and remove plastic wrap; invert pudding onto a serving plate. Serve warm with additional vanilla yogurt, if desired.

Yield: 8 servings

Tested in a 625 watt microwave oven

In a large bowl, combine lemon gelatin with 2 cups boiling water, stirring constantly until completely dissolved, about 2 minutes.  Stir in 1-1/2 cups of the blueberries and the yogurt until smooth.  Cut cake in 14 (1/2-inch) slices. Cut each slice into 3 x1-inch rectangles.  Arrange rectangles upright around edge of an 8-inch springform pan; arrange remaining pieces to cover bottom of pan. Spoon in blueberry-yogurt filling. Scatter remaining 1/2 cup blueberries over top. Cover; chill until firm, about 2 hours. Serve with Blueberry Honey Sauce, if desired.

Yield: 8 portions

Preheat oven to 350°F.  Butter a 9-inch cake pan. In a mixing bowl, combine sugar and butter; with an electric beater, beat until well blended.  Add flour, baking powder and eggs; beat until combined.  Spread batter in the prepared pan.  Sprinkle blueberries evenly over batter.  Bake until cake pulls away from the sides of the pan and is golden, about 1 hour.  Cool on rack for 10 minutes.  Turn out onto cake plate, blueberry side up. In a small bowl, combine confectioners sugar with milk; drizzle mixture over blueberries.

Yield:  8 servings

In a medium-sized bowl, place 2-1/2 cups of the blueberries; stir in sugar and sherry; with a fork, mash about one-third of the blueberries.  In another bowl, whip cream and confectioners sugar; set aside.  Cut pound cake in 1-inch cubes. Prepare pudding as directed, using only 1-1/4 cups milk; place plastic wrap or waxed paper directly on pudding. Stir vanilla into cooled pudding; fold in half of the sweetened whipped cream.  In eight parfait or wine glasses, or dessert bowls, arrange alternate layers of cake cubes, sugared blueberries and pudding, repeating twice.  Cover loosely with plastic wrap; chill.  Just before serving, top with remaining whipped cream and blueberries.  Sprinkle with toasted sliced almonds and top with mint leaves, if desired.

Yield : 8 portions

Preheat oven to 375° F. Lightly grease a 2-quart baking dish. To prepare the topping: in a medium-sized bowl, combine oats, 1/4 cup of the flour, 1/4 cup of the sugar and the cinnamon.  Add butter; between fingers rub butter with dry ingredients to form coarse crumbs, stir in pecans.  In a large bowl, toss blueberries and apples with the remaining 1/4 cup sugar and 1/4 cup flour.  Pour blueberry-apple mixture into prepared baking dish.  Sprinkle the topping evenly over the fruit.  Bake until apples are tender and topping is golden, about 50 minutes.  Serve warm with vanilla ice cream or frozen yogurt, if desired.
*Alternatively, combine dry ingredients and butter in a food processor container. Pulse to form coarse crumbs.

Yield : 6 portions

Following package or recipe directions, prebake pie shell; cool. In a microwaveable dish, combine blueberry jam and cinnamon. Microwave on high until mixture liquefies, about 1minute. Stir in fresh blueberries. Spoon blueberry mixture into prepared shell. Chill. Serve with whipped cream or vanilla ice cream.

Yield : 6 portions

Preheat oven to 400°F.  Spray a 9-inch square baking pan with nonfat cooking spray.  In a medium-sized bowl, combine flour, sugar, baking powder and salt.  Stir in cream to form a dough.  Pat dough evenly on the bottom of the pan.  Bake until the top is golden brown, about 18 minutes; if desired, brush the top with butter after 15 minutes.  Cool shortcake slightly; cut in six rectangles. Cut each one diagonally in half.  In a microwaveable bowl, combine berries and jelly; microwave on high until jelly melts, about  45 seconds. To serve: Place one triangle on each dessert plate. Top triangles with two-thirds of the berries and the whipped cream, dividing equally.  Prop remaining triangles on top; add the remaining whipped cream and berries.

Yield : 6 portions

Preheat oven to 375°F. Press the pie crust into a 9-inch tart pan with removable bottom, or leave in the original aluminum pie tin. With the tines of a fork, pierce the bottom and sides. Bake until lightly browned, about 10 minutes; refrigerate until cool, about 10 minutes. In a small bowl, stir together cheese and 3 tablespoons of the lemon curd until smooth. (If mixture is too thick to spread, stir in a small amount of milk.) Spread mixture in the bottom of the cooled tart shell. In a medium-size bowl, gently stir the blueberries and the remaining 2 tablespoons lemon curd until thoroughly combined. Spoon the blueberries evenly over the mascarpone layer. Cover and chill 2 hours. To serve, remove the sides of the tart pan if used; cut into wedges.

Yield : 8 servings

Line the bottom and sides of an 8 x 4 -inch loaf pan with a double layer of waxed paper, folding the paper to fit smoothly. In a small bowl, stir together walnuts and 1/4 cup of the blueberry preserves; set aside. Spoon orange sorbet into the lined pan, smoothing the top to make an even layer. Spread the reserved walnut-preserves mixture evenly over the orange sorbet. Spoon the lemon sorbet evenly over the preserves and smooth the top. Cover tightly with aluminum foil. Freeze several hours or overnight. Just before serving, in a medium bowl, stir remaining 2 tablespoons preserves until smooth; fold in fresh blueberries. Invert the cake onto a chilled serving plate. Remove the pan and waxed paper; spoon about one-fourth of the blueberry mixture down the center of the cake. Cut the cake into 8 (1-inch) slices. Serve on chilled dessert plates; top each slice with a spoonful of the remaining fresh berry mixture. Serve immediately.

Yield : 8 portions

Preheat oven to 350°F. Spray bottom and side of a 9-inch pie plate with vegetable cooking spray; sprinkle with graham cracker crumbs, and tilt to coat evenly. Place a coffee filter or two layers of paper towels in a strainer; stir 1 container of the yogurt and spoon it into the filter; set aside to drain, stirring occasionally, about 30 minutes. Meanwhile, in a food processor, blend the remaining container of yogurt, cottage cheese, cream cheese and cornstarch until smooth. Add the eggs and pulse until combined. Carefully pour into the crumb-coated pie plate; smooth top. Bake until set in the center, about 30 minutes. Meanwhile, prepare the Blueberry Sauce. When pie is set, spread the drained yogurt over the top; bake 5 minutes longer. Cool to room temperature on a wire rack. Chill until cold. Serve with Blueberry Sauce

Yield : 8 portions

Preheat oven to 375°F. In a 9-inch pie plate, toss blueberries with 1/4 cup of the sugar and 1 tablespoon of the flour; spread evenly in pie plate. In a medium bowl, combine remaining 8 tablespoons (1/2 cup) flour, the oats, walnuts, pumpkin pie spice and remaining 1/4 cup sugar. Using a pastry blender or two knives, cut in butter until moist crumbs form. With your fingers, press together crumbs to make large chunks; place on top of blueberries. Bake in top third of oven until topping is browned, about 20 minutes; cool on a rack.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. Preheat oven to 375°F. In a 9-inch pie plate, toss blueberries with 1/4 cup of the sugar and 1 tablespoon of the flour; spread evenly in pie plate. In a medium bowl, combine remaining 8 tablespoons (1/2 cup) flour, the oats, walnuts, pumpkin pie spice and remaining 1/4 cup sugar. Using a pastry blender or two knives, cut in butter until moist crumbs form. With your fingers, press together crumbs to make large chunks; place on top of blueberries. Bake in top third of oven until topping is browned, about 20 minutes; cool on a rack.

Preheat oven to 350ºF; spray an 8-inch round baking pan with vegetable cooking spray; set aside. Rinse blueberries with cold water and pat dry with paper towels. In a medium bowl, stir sugar with cornstarch; add blueberries, toss to coat well. Spread blueberries in the prepared pan. In a medium bowl, blend muffin mix, egg and milk until batter is slightly lumpy (do not over mix); gently spread batter over berries. Bake until center springs back when gently pressed, 25 to 30 minutes. Cool 5 minutes in pan; invert onto a cake plate. Serve cake wedges with yogurt.

Yield: 6 portions

In an 8-inch square (2-quart) microwavable dish, stir blueberry preserves and 2 tablespoons water. Place in microwave and cook on high until preserves melt, about 30 seconds; stir in blueberries. Return to microwave and cook until blueberries are hot, but not bursting, 1 to 2 minutes. Meanwhile, tear bread into coarse crumbs or place in a food processor and process just until coarsely crumbled; set aside. In a large non-stick skillet over medium-high heat, melt butter. Add breadcrumbs and almonds. Cook, stirring frequently, until golden brown, 4 to 5 minutes. Stir in pancake syrup; cook and stir until mixture begins to thicken, about 1 minute. Remove from heat. Top blueberries with crumb mixture. Serve immediately or allow to cool; serve with lemon sorbet or sherbet, if desired.
    
Yield : 6 portions

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 1/2-inch from the edge of the pastry; with a small sharp knife, cut out a circle 1/2-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 the each cup; place a pastry round on each cup; 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 10 minutes. Serve warm.  Or, bake earlier and reheat in a 375°F oven until warm.

Yield : 4 portions

1. Have all ingredients at room temperature
2. In a bowl combine flour, baking powder and salt.
3. Place margarine and sugar in mixer, with the paddle attachment, mix at low speed until light and fluffy.
4. Add eggs and vanilla; beat until smooth.
5. Add milk, flour mixture, and oats; beat until blended, scraping down sides of the bowl as necessary.
6. Stir in blueberries (batter will be stiff).
7. Spread evenly in a greased 18 x 26 inch pan.
8. Sprinkle cereal over top.
9. Bake at 350° F until golden brown and tester comes out clean, about 40 minutes. Cool in pan. Cut in pan in 2-inch squares or 1-1/2 x 3-inch bars.

Yield: about 117 bars

1.    In a bowl, combine gelatin and 2 cups boiling water; stir until dissolved. Stir in 1-1/3 cups cold water until well combined; chill until set, about 1 hour.
2.    Meanwhile, in a saucepan, combine 3 cups of the blueberries, the sugar and 1/4 cup water. Bring mixture to a boil; cook until the berries burst, about 2 minutes; cool. Fold 3 cups uncooked blueberries into the sauce.
3.    In a blender container, place remaining 4 cups blueberries; pulse until a chunky purée forms.  Add dissolved gelatin; pulse just to combine. Pour mixture into a large bowl. 
4.    In another bowl, beat cream until soft peaks form.  Fold 1/4 of the cream into the blueberry mixture; fold in remaining cream.
5.    Spoon half of the blueberry sauce into 16 (8-ounce) glasses, dividing evenly.  Top with half the blueberry-cream mixture.  Repeat once.  Garnish with mint sprigs, if desired.

Yield : 16 portions (about 14 cups)

1.    In a bowl, combine gelatin with 5 cups boiling water; stir until completely dissolved. Stir in 2-1/2 quarts cold water. Refrigerate just until gelatin starts to mound.
2.    In a blender container, place one-third of the gelatin mixture and 5-1/3 cups of the blueberries; blend until smooth. Pour into a bowl. Repeat two more times with remaining gelatin and blueberries.
3.    Fold in whipped dessert topping. Scrape mixture into hotel pans or other shallow containers. Chill until firm, about 3 hours.
4.    Spoon about 3/4 cup Blueberry Whip into each dessert glass. Garnish with a mint sprig, if desired.
5.    Variation:  Spoon alternate layers of Blueberry Whip and thawed and drained blueberries into dessert glasses using approximately 3/4 cup of the Blueberry Whip and 1/4 cup blueberries for each serving. Serve immediately. Garnish with mint sprigs, if desired.

Yield : 40 servings (about 7-1/2 quarts of whip)

1.    To prepare the crust: In a bowl, combine flour, 1/3 cup of the coconut and the baking powder; stir until blended.  Using a pastry blender, cut in butter until coarse crumbs form.  Mix in 2 tablespoons water; knead mixture to form a dough.  Wrap in plastic; chill at least 30 minutes. 
2.    Preheat oven to 400ºF. On a lightly floured surface, divide dough into 6 equal pieces; roll each into a 4-inch circle.  Place pastry in six 3-inch tartlet pans.  Prick bottom crusts; bake 10 minutes. Cool on a wire rack. 
3.    In a bowl, combine condensed milk, eggs and the remaining 1 cup coconut.  Stir in blueberries.  Spoon about 1/3 cup mixture into each shell.  Bake until filling is set, about 25 minutes. Sprinkle with shredded coconut and serve with mango sorbet, if desired.

Yield : 6 portions

1.    Preheat oven to 225ºF. On a baking sheet, place cornbread cubes; bake until dry, stirring occasionally, about 1 hour; cool. Grease a 10- x 12-inch pan. 
2.    In a bowl, thoroughly combine sugar, cinnamon, milk, cream, eggs, yolks and vanilla extract. Gently stir in cornbread until coated.  Stir in blueberries and pistachios.
3.    Transfer blueberry mixture to prepared pan; cover. Bake at 375ºF for 45 minutes.  Uncover; bake until golden, about 20 minutes; cool.
4.    To serve: Cut pudding in 3-inch squares; arrange on plates. Drizzle Blueberry Coulis around and over pudding.  Serve with additional blueberries and whipped cream, if desired.

Yield : 12 portions

Blueberry Coulis: In a saucepan, combine ½ cup sugar with 1 cup water; bring to a boil.  Over low heat, simmer until sugar dissolves.  Add 2 cups fresh or frozen blueberries and 1 teaspoon lemon juice. Simmer until blueberries soften, about 3 minutes.  Transfer to a blender container; purée.  Force mixture through a fine sieve; cool.

Yield : about 2 cups

Preheat oven to 375°F. Lightly grease a round 1-1/2 quart baking dish. In the baking dish, combine sugar and cornstarch; stir in blueberries. Separate rolls and arrange, cinnamon-sugar side down, over the berries. Bake until the rolls are golden and blueberries bubble, 25 to 30 minutes. If the rolls start to brown too quickly, cover loosely with aluminum foil. Drizzle with the prepared frosting that comes with the rolls. Serve warm. 

* Measure before defrosting.

Yield : 8 portions

. In the bowl of a food processor, fitted with chopping blade, combine flour, 1/4 cup of the sugar, the butter, baking powder and salt. Pulse until the mixture resembles coarse crumbs.  Set aside 1 tablespoon of the cream; add the remaining cream to flour mixture; process until dough starts to form a ball, scraping sides of bowl as needed.
2. Turn the dough out onto a lightly floured surface and gently pat it together. Divide dough into eight 2-inch balls; flatten into rounds; wrap and refrigerate at least 20 minutes.
3. Meanwhile, in a large bowl, combine the blueberries, nectarines, 3 tablespoons of the remaining sugar, and the tapioca; let stand 20 minutes.
4. Preheat oven to 350°F. Spread blueberry mixture in a shallow 2-1/2-quart baking dish; arrange dough rounds on top. Brush rounds with the reserved cream; sprinkle with the remaining 1 tablespoon sugar.  Bake until the filling bubbles and the topping has browned, about 50 minutes.  Serve warm with ice cream, if desired.

Yield : 8 portions

1.    In a medium-sized saucepan, combine blueberries, lemon zest and 1 cup water. Over high heat, bring to a boil; reduce heat and simmer until blueberries are very soft. Set a fine strainer over bowl; strain mixture, pressing with the back of a large spoon. Stir lemon juice into purée; chill.
2.    In a saucepan, combine sugar and 1 cup water; over high heat, bring to a boil; reduce heat and simmer until sugar dissolves, 2 to 3 minutes. Transfer to a bowl; chill.
3.    Stir sugar syrup into blueberry purée. Pour mixture into a shallow pan; freeze blueberry mixture until ice crystals form around edges of pan, 45 to 60 minutes. With a fork, scrape the ice crystals from edges and stir into mixture. Freeze mixture until fully frozen, about 1 to 1-1/2 hours, stirring several times. 
4.    To plate: Serve in martini glasses. Garnish with crisp cookies, such as langues du chat, and fresh blueberries, if desired.

Yield: 1 quart

Blueberry Ginger Sauce:    
1/2 cup Sugar
1-1/2 tablespoons Fresh ginger, peeled and grated
4 cups Blueberries
Vanilla ice cream or gelato    as needed

1.    In a small pan over high heat, bring 1 cup water to a boil. Stir in rice and 1/8 teaspoon salt. Cover, reduce heat to low and cook until rice is tender, 18 to 20 minutes. Drain rice and set aside to cool.
2.    Meanwhile, in a small pan over low heat, heat the milk until bubbles form at the edge. Set aside to cool to 100º to 110º F. When cooled, sprinkle yeast over milk and allow to soften for 5 minutes, then whisk until combined.
3.    In a medium bowl, combine flour, 1 tablespoon sugar and 1/2 teaspoon salt; add yeast mixture and stir until smooth. Fold in rice and blueberries, cover, and set aside in a warm place until mixture doubles in size, about 30 minutes.
4.    Combine 1/2 cup sugar with the cinnamon, cardamom, and 1/16 teaspoon salt; set aside.
5.    Prepare the Blueberry Ginger Sauce: In a small pan over high heat, stir 2/3 cup water, 1/2 cup sugar and fresh ginger; bring to a boil and cook 1 minute. In a large bowl, place 4 cups fresh blueberries and pour the hot ginger syrup over and stir to combine; set aside.
6.    Just before serving, in a medium pan, over medium-high heat, bring 3 inches vegetable oil to 375º F. Make fritters by dropping 3 to 5 heaping tablespoons of the dough at a time into the hot oil and fry until golden on one side. Turn fritters and fry until golden on the other side, about 5 minutes in all. Remove fritters to paper towels with a slotted spoon to drain. Repeat with remaining dough to make about 30 fritters.
7.    To serve, toss warm fritters in the sugar and spice mixture. Arrange 4 fritters on a dessert plate. Place another fritter on top of them. Add a scoop of ice cream and top with Blueberry Ginger Sauce.

Yield: 6 portions

1.    In a non-reactive saucepan combine 3 cups blueberries with 3 tablespoons sugar, lemon juice, and crème de cassis. Cook over medium heat, stirring occasionally, until the berries pop and release their juices.
2.    In a small bowl, combine the cornstarch and 1 tablespoon cold water; stir into the simmering blueberry mixture. Simmer 1 minute; remove from heat. Add remaining blueberries. Cool over an ice bath. Refrigerate until ready to use, up to two days.
3. Preheat oven to 425 °F. Line a baking sheet with parchment paper.
4.    In a food processor, combine the flour, 1/3 cup sugar, baking powder, baking soda, and salt. Pulse in the chilled butter until the mixture resembles coarse meal; remove to a mixing bowl. In a small bowl combine the egg, buttermilk, and 1/4 cup cream; stir into the dry ingredients to form a moist dough; add additional cream if needed. On a lightly floured surface gently knead several times.
5.    Roll the dough out approximately 3/4-inch thick and cut into 8 to 10 rounds, each 2-1/2 inches in diameter. Place the shortcakes on the prepared baking sheet. Brush tops with cream and sprinkle with sugar.
6.    Bake until lightly golden brown, about 15 minutes.
7. In a chilled bowl, with a chilled whip, beat 1-1/2 cups cream until lightly thickened. Add 1-1/2 tablespoons sugar and beat to medium soft peaks. Chill until ready to use.

At Service:
With a serrated knife, split the warm shortcakes. Set the bottoms on individual serving plates. Divide the compote among the shortcakes, allowing some to run off each shortcake onto the plate. Top the compote with a generous dollop of whipped cream. Cap with the top half of the shortcake. Sprinkle the plate and the top of the shortcake with powdered sugar and serve.

Yield: 8 to 10 portions

Preheat oven to 350˚F. With parchment or wax paper, line the bottom of a 9-inch cake pan and spray well with cooking spray. In a small bowl, stir together flour, cornmeal, baking powder, and salt. In a large mixing bowl, whisk together the granulated sugar, oil, egg, yogurt, lemon juice and rind; fold in flour mixture until just combined, then fold in blueberries. Transfer to prepared pan; bake until cake springs back when gently pressed in the center, about 35 minutes. Cool pan on a wire rack for 10 minutes. With a knife, loosen edges before inverting cake onto a cake plate to cool to room temperature. Just before serving, sift confectioners’ sugar over the top or serve with Blueberry Compote, if desired.

Yield : 8 portions

Blueberry Compote: In a small pan, combine 2 packages (4.4 ounces each) fresh blueberries and 1/4 cup maple syrup. Over high heat, bring to a boil; reduce heat to low and simmer just until the first berry pops, 1 to 2 minutes. In a cup, combine 2 tablespoons water and 2 teaspoons cornstarch. Stir mixture into blueberries; cook and stir until thickened. Remove from heat and stir in 1 teaspoon lemon juice or 1 teaspoon vanilla.

Yield : 8 portions, about 3 tablespoons each

With a paring knife or apple corer, remove cores from the apples; with a knife, peel the top half of the apples. In a small bowl, toss dried fruit and cinnamon; set aside. In four microwavable bowls* (each large enough to hold one apple), place 2 tablespoons blueberries and 2 tablespoons apple juice. Place prepared apples on top of blueberries and evenly divide dried fruit mixture into the cavities and around the apples. Loosely cover each apple with plastic wrap or waxed paper; microwave until apples are tender, about 6 to 8 minutes. Allow to cool. Cover and refrigerate, if desired. Serve warm or cold for breakfast, snack or dessert.

* Alternately, use a glass pie plate or square baking pan large enough to hold 4 apples.

Split cake horizontally in half, preferably using a serrated knife. Place bottom layer on a cake plate. In a medium-size microwaveable bowl, combine jam and juice. Microwave on high until melted, about 45 seconds; stir until smooth. Fold in blueberries. Spread 1 cup whipped cream over bottom layer of cake; spoon about 2/3 of blueberry mixture over whipped cream. Cover with top cake layer. Spread with remaining cream and blueberry mixture. Garnish with fresh berries and mint leaves, if desired. Serve immediately or cover and refrigerate for up to 2 hours.
Prep: 10 minutes

Heat oven to 400°F. In a large bowl, toss blueberries with sugar and cornstarch. Spray a large cookie sheet with vegetable cooking. Spray a large cookie sheet with vegetable cooking spray. Place open pastry on sheet. Mound blueberries in center, leaving a 1-1/2 border. Lift pastry around edge to come up and over blueberries leaving a 5-inch center uncovered. Pastry will pleat as you bring it over blueberries; press pleats to pastry (so they stay in place). Brush pastry with milk. Sprinkle lightly with cinnamon sugar, taking care to keep sugar off of cookie sheet. Bake 32-35 minutes, on bottom shelf of oven for puff pastry and 28-30 minutes for pie crust pastry. Cool on sheet on wire rack.


Sprinkle pastry with confectioners’ sugar.

* Do not roll out. Open pastry and press seams to close.

In a small, heavy saucepan, combine blueberries, peaches and 2 tablespoons water; cover and cook over medium-low heat until blueberries begin to burst, 3 to 5 minutes. In a cup, combine cornstarch and 2 tablespoons water; stir into blueberry mixture along with brown sugar. Cook, stirring occasionally, until thickened, 2 to 3 minutes. Spoon blueberry-peach mixture into dessert bowls or plates, dividing equally; sprinkle with granola. Serve warm with frozen yogurt or ice cream, if desired.

In a microwaveable bowl, combine brown sugar, orange juice and orange liqueur, if desired. Microwave on high 1 minute. Stir until sugar is completely dissolved. Or, in a medium saucepan combine sugar, orange juice and orange liqueur. Cook and stir over very low heat until sugar is dissolved. In a large bowl, combine blueberries, pineapple, mango and kiwi. Stir in sugar-orange juice mixture until blended. Serve alone, as a dessert or over sorbet, sponge cake or frozen yogurt.

Tested in a 625 watt microwave oven

In a non-reactive saucepan combine 3 cups blueberries with 3 tablespoons sugar, lemon juice, and crème de cassis. Cook over medium heat, stirring occasionally, until the berries pop and release their juices, 3 to 5 minutes. In a small bowl, combine the cornstarch and 1 tablespoon cold water; stir into the simmering blueberry mixture. Simmer and stir 1 minute; remove from heat. Add remaining blueberries. Cool and refrigerate until ready to use, up to two days. Preheat oven to 425 °F. Line a baking sheet with parchment paper. In a food processor, combine the flour, 1/3 cup sugar, baking powder, salt and baking soda. Pulse in the chilled butter until the mixture resembles coarse meal. In a small bowl combine the egg, buttermilk, and 1/4 cup cream; pulse into the dry ingredients to form a moist dough; add additional cream if needed. On a lightly floured surface, gently knead several times. Roll the dough out approximately 3/4-inch thick and cut into 8 to 10 rounds, each 2-1/2 inches in diameter. Place the shortcakes on the prepared baking sheet. Brush tops with cream and sprinkle with sugar. Bake until lightly golden brown, about 15 minutes. In a chilled bowl, with a chilled whip, beat 1-1/2 cups cream until lightly thickened. Add 1-1/2 tablespoons sugar and beat until medium soft peaks form. Chill until ready to use. To serve: With a serrated knife, split the warm shortcakes. Set the bottoms on individual serving plates. Divide the blueberry compote among the shortcakes, allowing some to run off each shortcake onto the plate. Top the compote with a generous dollop of whipped cream. Cap with the top half of the shortcake. Sprinkle the plate and the top of the shortcake with powdered sugar and serve.

This quick recipe makes a dozen creamy little treats. For a version with fewer calories—and only half the fat—use the reduced-fat ingredients. It’s equally delicious, though slightly softer in texture.

Place cupcake liners in 12 (3-inch) muffin pan cups; place 1 vanilla wafer in each cup. Into a small bowl, crumble the remaining 2 wafers; set aside. In a mixing bowl, with an electric mixer, beat cream cheese until smooth. Gradually beat in condensed milk. Add lemon juice, stirring until mixture starts to thicken. Set aside 12 large blueberries; fold the remaining berries into cream cheese mixture. Spoon mixture into cupcake liners. Top each with some of the reserved crumbs and a large blueberry. Cover loosely with waxed paper; refrigerate in the muffin pan until firm, 1 to 2 hours, before serving.

In a large bowl combine honey, lime juice, lime peel and ginger until well blended. Add blueberries and cantaloupe. Toss to coat.

Serve at room temperature or chilled over ice cream, pound cake, cut up fruit, etc.

Corn Bread:
Preheat oven to 425°F. Melt butter and cool. Sift cornmeal, flour, baking powder and salt. In a separate bowl whisk together together butter, milk, and egg, stir cornmeal mixture in egg mixture until just combined. Pour batter into a 9” greased square baking pan and bake at 425°F or until tester comes out clean, usually about 25 minutes. Cool corn bread in pan. Crumble corn bread into 1-inch pieces and transfer to a large baking pan and cut into 1-2 inch pieces, place on sheet pan and toast corn bread pieces till dry on low hear, around 225°F for 1 hour, without burning. Remove from oven and let cool completely. Can be made 1 day ahead of time.

Blueberry Coulis:
Place sugar and water in small saucepan and bring to boil, producing thin simple syrup. Add blueberries and lemon juice and lower heat, cook till berries are slightly bursting and soft. Remove mixture from heat and puree through blender till mixture is smooth. Run sauce pan through fine sieve and cheesecloth and let cool. Spoon onto bread pudding with whipped cream.

Bread Pudding:

Preheat oven to 375°F. Place corn bread pieces in large bowl. Whisk light & heavy cream, sugar, eggs, egg yolks, and vanilla and cinnamon in bowl till all incorporated together. Poor egg mixture over bread. Add blueberries and pistachios and toss to gently coat. Transfer mixture to a Sprayed 10-inch baking pan, lines with parchment paper covering baking dish with foil. Bake pudding 45 minutes. Remove foil and bake until tester center comes out clean, about 35 minutes longer. Remove bread pudding from oven and cool. When cool, un-mold pudding by turning upside down on cutting board, remove parchment paper and cut bread pudding into designated shapes or squares. Reheat and serve warm with whipped cream & blueberry coulis.

Heat oven to 300°F. Spray a 9” pie plate with butter flavored cooking spray. Separate eggs. In bowl whisk egg whites lightly with a fork. Combine 1 tablespoon egg white with gingersnap crumbs until blended. Lightly press crumb mixture on bottom and up the sides on the plate. Bake 8 minutes, cool. In a food processor blend egg yolk, sugar, cottage cheese, Neufchatel cheese, sour cream, flour and vanilla until smooth. Beat remaining egg white until soft peaks form. Fold into cheese mixture. Pour into prepared pie crust. Bake 35 to 40 minutes or until knife inserted in center comes out clean. In microwaveable bowl, microwave orange marmalade on high 30 seconds or until dissolved. Stir in blueberries. Spoon onto top of cheesecake. Chill.

In 1-quart microwaveable bowl, toss 1 cup blueberries with sugar and cornstarch until well combined. Stir in water. Microwave on HIGH (100% POWER) for 3 minutes. Stir well, crushing blueberries. Microwave on HIGH for 3 minutes longer; stir well. Microwave on HIGH until thickened, about 2 minutes. Stir in lemon juice and remaining 2 cups of blueberries. Cover and chill, if desired.
To serve, divide filling among the 6 pastry or tart shells; garnish with whipped cream, if desired.

Tested in a 625 watt microwave oven

Combine blueberries, sugar, lemon juice and cardamom in a saucepan. Turn heat to medium-high and bring to a boil and cook until the sugar dissolves completely. Remove from heat and put the blueberry mixture in a blender. Blend to a smooth puree.

Combine the blueberry puree with the Muscatel wine and mango puree. Refrigerate until cold.

Serve in a large bowl with a ladle and let people help themselves. If you’d like a more elaborate dessert, serve with a scoop of Vanilla Yogurt Sorbet.

* Look in the frozen food section of your supermarket for Frozen Mango Pulp

In the container of a food processor or blender, combine blueberries and apple juice concentrate; whirl until liquefied. Pour into a 11 X 7-inch baking pan. Cover and freeze until firm around the edges, about 2 hours. With a heavy spoon, break frozen mixture into pieces. Place mixture in a processor or blender container; whirl until smooth but not completely melted. Spoon into a 9 X 5-inch loaf pan; cover and freeze until firm. Serve within a few days.

Preheat oven to 450 degrees F. Mix or sift together dry ingredients. Work in butter with pastry blender, fork or fingertips. Reserving a small amount of the unbeaten egg white, beat eggs and add to mixture. Add milk and mix gently. Place on floured board and pat to ¾ inch thickness. Cut in squares, diamonds or triangles. Put 4 or 5 berries into each piece of dough. Brush with reserved egg white diluted with 1 teaspoon of water. Sprinkle lightly with granulated sugar. Place pieces of dough, well spaced, on baking sheet. Bake till brown, about 15 to 20 minutes

To assemble parfaits: Into each of four parfait or wine glasses, spoon about 1/4 cup rice pudding; top with 1/4 cup blueberries; sprinkle with 1 rounded tablespoon crumbled cookie. Repeat, ending with cookie. Garnish with whipped topping and cinnamon.

If using frozen blueberries, drain and pat dry. In a small bowl, combine pineapple with half of the yogurt. In four small wine or juice glasses, spoon alternate layers of pineapple mixture, blueberries and granola, repeating twice. Top each with dollop of yogurt.

Preheat oven to 400°F. Lightly spray 12 muffin cups with nonstick cooking spray. In a large bowl, combine flour, sugar, baking powder, baking soda and salt until well blended. In a small bowl, whisk yogurt, eggs, the egg white and melted butter until blended. Stir yogurt mixture into flour mixture just until combined. Stir in blueberries. Into each muffin cup, spoon about 1/4 cup batter; sprinkle each with about 1 teaspoon of granola, if desired. Bake until golden brown, about 15 minutes. Remove muffins from cups; cool on wire racks. Repeat with remaining batter, partially filling empty cups with water.

Soften pie shells at room temperature. In a medium saucepan, combine 1 cup of the blueberries, the sugar, cornstarch and 2 tablespoons water. Bring to a boil; cook and stir until mixture thickens and is clear. Stir in butter; cool for 5 minutes. Stir in the remaining 2 cups blueberries and the peel; cool. Preheat oven to 400°F. Pour cooled filling into one pie shell. Lay the remaining pie crust on a sheet of waxed paper; press to close any cracks. With a knife or decorative pastry wheel, cut seven 3/4-inch wide strips; arrange in a criss-cross pattern on top of blueberries, pressing ends into the edges of the bottom crust. Combine egg yolk with 1 tablespoon water. Brush top crust with egg mixture. Place pie on a baking sheet. Bake in the bottom third of the oven until crust is golden and filling gently bubbles, about 30 minutes. Cool on a rack; serve warm.

Preheat oven to 350°F. Slice cookie dough as directed on package. Arrange slices in bottom of an ungreased 14-inch pizza pan. Using floured fingers, press dough evenly in pan. Bake until golden brown, about 15 minutes; cool. Spread marshmallow fluff over cookie crust, leaving a 1-inch border around the edges. Arrange blueberries and kiwi slices on top. Sprinkle with chopped walnuts.

Blueberry-Orange Dessert Pizza: Substitute 1 can (8 ounces) mandarin oranges, drained, and 1/4 cup coarsely chopped pistachios for the kiwi and walnuts.

Preheat oven to 350ºF. Lightly grease a 9 x 9-inch square baking pan. In a medium saucepan, combine honey, brown suga, oil and cinnamon. Bring to a boil, and boil for 2 minutes; do not stir. In a large mixing bowl, combine oats and blueberries. Stir in honey mixture until thoroughly blended. Spread into prepared pan, gently pressing mixture flat. Bake until lightly browned, about 40 minutes. Cool completely in the pan on a wire rack. Cut into 1-1/2 x 3-inch bars.

Preheat oven to 375°F. In a 9-inch pie plate, toss blueberries with sugar. In a small bowl, combine butter and instant oatmeal until mixture forms coarse crumbs; sprinkle over blueberries. Bake until mixture bubbles around the edge and topping is light brown, 30 to 35 minutes.

Preheat oven to 350°F. Grease a 1-1/2 quart baking dish. In a medium-sized bowl, whisk eggs, milk, 3 tablespoons of the sugar and the almond extract. In the prepared baking dish, place 1 cup of the shredded croissant; sprinkle with 1/2 cup of the blueberries. Repeat three more times. Pour egg mixture on top, gently pressing down with a spoon to submerge blueberry-croissant mixture. Sprinkle with the remaining 1 tablespoon sugar and the sliced almonds; let stand for 20 minutes. Bake until top is browned and a knife inserted 1 inch from edge comes out clean, about 20 minutes. Serve warm.

In a small bowl, combine graham cracker crumbs and butter*; set aside 2 tablespoons of mixture. Pat remaining mixture evenly onto bottom and sides of a standard 8-inch pie plate but not onto rim; refrigerate. In a medium bowl, whisk together sweetened condensed milk and lemon juice until the mixture thickens. Set aside 1/3 cup blueberries; fold remaining blueberries into condensed milk mixture; fold in whipped cream just until combined. Fill piecrust with mixture. Sprinkle reserved 2 tablespoons graham-cracker mixture around edge of filling to make a ¼ to ½ inch border. Garnish with reserved blueberries. Cover and chill at least 8 hours or overnight.
* In place of the graham crackers and butter, use a prepared 8-inch graham
cracker crust.

In a medium bowl, with an electric mixer, beat cream cheese, sour cream and sugar until well blended. Fold in whipped topping. Spoon half of the mixture into the pie crust; top with 1 cup of the blueberries. Spread remaining cheese mixture over the blueberries. Scatter the remaining 1 cup blueberries on top. Cover with plastic wrap, refrigerate until set, about 5 hours.

Preheat oven to 400°. In a 2-quart baking dish, toss together the blueberries, apricot preserves and juice. In a medium mixing bowl, lightly stir together cornbread mix, egg and milk just until combined. Spoon cornbread batter over blueberry mixture and spread evenly; sprinkle with sugar, if desired. Bake until top is firm and lightly browned and blueberries are bubbly, about 20 minutes. Serve warm or at room temperature.

Preheat oven to 375º F. Grease a 6 x 12-inch baking pan. In the large bowl of a mixer, cream sugar and butter. In another large bowl stir together flour, baking powder, baking soda and salt. In a small bowl, blend together eggs, sour cream and vanilla. Alternately add the dry ingredients and the sour cream mixture to the butter mixture, mixing batter just until blended. Pour half the batter into the prepared pan and spread evenly. Sprinkle with 2 tablespoons of the Cinnamon Sugar. Spoon on the remaining batter and spread evenly. Scatter blueberries and walnuts over top of batter and sprinkle with remaining Cinnamon Sugar. Bake for 40 to 45 minutes or until toothpick inserted near center comes out clean. Serve warm, with vanilla ice cream, if desired.

Cinnamon Sugar: In a small bowl stir together 5 tablespoons sugar and 1 tablespoon cinnamon.

Preheat oven to 350°F. In a small bowl, combine graham cracker crumbs and 2 tablespoons of the honey; transfer to a 9-inch pie plate. With the back of a spoon, press mixture onto bottom and halfway up sides of plate. In a food processor container, place yogurt, cream cheese, cottage cheese and cornstarch. Whirl until smooth, about 1 minute. Add eggs; whirl until blended. Pour about half of the cheese mixture onto the crust. Top with 1/2 cup of the blueberries. Cover with remaining cheese mixture. Bake until firm, about 35 minutes; cool on a wire rack. In a microwaveable dish, microwave the remaining 1 tablespoon honey just until liquefied, about 15 seconds. Add the remaining 1-1/2 cups blueberries; toss to coat. Top pie with berries. Loosely cover pie; refrigerate until firm, about 3 hours.

Preheat oven to 350 degrees F. Grease and flour a 9x13 inch pan. Sift together 4 cups flour, baking powder, baking soda and salt. Set aside.

In a large bowl, cream together 1/2 cup butter and 1 1/3 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. With a spoon, gently stir in blueberries. Pour batter into prepared pan. In a small bowl, combine 2/3 cup flour, brown sugar and cinnamon. Cut in 6 tablespoons butter until mixture resembles coarse crumbs. Sprinkle over top of batter.

Bake in the preheated oven for 45 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool before cutting.

* If frozen, measure before thawing. To reduce “blue batter”, stir frozen blueberries into the batter while still slightly frozen.

Mix 3/4 cup sugar, shortening, eggs and milk until well blended. Stir in 1-1/2 cups flour, baking powder, salt, nutmeg and cloves. Gently fold in blueberries. Spread batter into a greased 9-inch square pan. Combine remaining ingredients and mix until crumbly. Sprinkle crumbs over batter. Bake in a preheated 375ºF. oven for 45 to 50 minutes or until top springs back when lightly touched. Serve warm, cut into squares.

Butter an 8-inch square baking dish; set aside. Cut bread in 1/2-inch cubes (makes about 7 cups). In the prepared baking dish, layer half of the bread cubes and half the blueberries; sprinkle with all the cream cheese; cover with remaining bread cubes and blueberries. In a bowl, combine eggs, milk, sugar, salt and cinnamon; pour over bread. Gently press bread down to absorb milk mixture; refrigerate, covered, at least 20 minutes or overnight. Preheat oven to 325°F. Bake uncovered, until a knife inserted near the center comes out clean, about 1 hour; let stand 10 minutes before serving. Slice in 8 rectangles; serve with maple syrup, if desired.

Preheat oven to 350 degrees. In a large bowl combine flour, baking powder and salt. In a mixing bowl beat margarine and sugar until light and fluffy. Add egg and vanilla and beat until smooth. Add milk, flour mixture, and oats and beat until blended. Stir in blueberries. (batter will be stiff) Spread in greased 9-inch square baking pan. Sprinkle cereal over top. Bake at 350 degrees for 40 minutes or until golden brown and a tester comes out clean. Cool in pan on wire rack. Cut in squares. YIELD: 16 squares
Weight of unbaked batter is 695 grams; 25 ounces. Weight of baked batter is 625 grams; 22 ounces.
Don't overdo it on crushing the cereal --it's good to have some partial shapes so you can see the web pattern -- If the cereal is not crushed, it's hard to cut. Gently sweetened, cakey, cereal adds nice crunch. Life cereal also works well.
I calculated at about 110 calories per square, 26% calories from fat.

In a medium saucepan over medium-low heat, heat apple filling until warm. Stir in blueberries and vanilla; cover to keep warm. In a small bowl mix sugar and cinnamon until combined; set aside. To assemble: Brush each tortilla generously with melted butter; sprinkle with sugar-cinnamon mixture and place 1/6 blueberry-apple mixture down center. Fold bottom of the tortilla to partially cover the filling; fold in side to enclose filling completely. Garnish with additional blueberries and confectioners sugar, if desired

In a medium bowl, beat pudding mix into milk until well blended, about 2 minutes; let stand for 5 minutes. Remove 1/3 cup pudding to a small bowl; cover and refrigerate. Into the remaining pudding, fold 1 cup of the blueberries. Cut the pound cake into 12 thin slices; toast the slices until golden and place one cake slice on 6 serving plates. Spoon the blueberry-pudding mixture onto the pound cake slices, dividing evenly. Top each with another slice of cake; cover loosely and refrigerate for 30 minutes. Just before serving, garnish each with about 1 tablespoon reserved pudding and 1 tablespoon reserved blueberries.

Rinse blueberries, spread on paper towels and pat dry. Line a baking sheet with wax paper or parchment. In a small bowl or the top of a double boiler, over barely simmering water, place chocolate; stir until melted. Remove bowl from hot water; gently fold in blueberries. Make clusters by spooning 4 or 5 warm chocolate covered blueberries onto wax paper, placing them 1 inch apart. Or spoon mixture into silicone candy molds.* Refrigerate until firm, about 30 minutes. Transfer to an airtight container and refrigerate for up to three days. For gift presentation: place clusters in pleated paper candy cups and arrange in box.

* Silicone candy molds can be found at craft stores.

Combine first 13 ingredients in a large mixing bowl.

Stir in Blueberries

Pack closely in sterilized jars and cover tightly and refrigerate until used.

For longer storage, Freeze.