Blueberry Granola Bars
1/2 Cup Honey
1/4 Cup Firmly-Packed Brown Sugar
3 Tablespoons Vegetable Oil
1-1/2 Teaspoons Ground Cinnamon
3-1/2 Cups Quick-Cooking Oats
2 Cups Fresh Blueberries
Directions - Preheat the Oven to 350 Degrees Fahrenheit
Lighltly grease a 9x9-inch square baking pan. In a medium saucepan, combine honey, brown sugar, 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.
Blueberry Sorbet | Yield: 6 Portions, 4 Cups
4 Cups Fresh or Thawed, Frozen Blueberries
1 Can (6 ounces) Frozen Apple Juice Concentrate
In the container of a food processor or blender, combine blueberries and applpe juice concentrate; whirl until liquefied. Pour into an 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.
Blueberry Fruit Shake | Yield: 2 to 3 Portions, about 2-1/2 Cups
2 Cups Frozen Blueberries
1 Cup Frozen Mixed Fruit (including Canteloupe, Honeydew, Grapes, Peaches, etc.)
1 Cup Milk
1 Tablespoon Sugar
2 Teaspoons Vanilla Extract
In the container of a food processor or blender, place blueberries, mixed fruit, milk, sugar and vanilla extract; whirl until smooth. Serve immediately.
Blueberry Crumble | Yield: 6 Portions
4 Cups Fresh or Frozen, Thawed Blueberries
1 to 2 Tablespoons Sugar
3 Tablespoons Butter, Softened
3 Packages (1.5 ounces each) Instant Oatmeal With Maple & Brown Sugar
Directions - Preheat the Oven to 375 Degrees Fahrenheit
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.
1 Can (20 ounces) Pineapple Chunks, Drained
1 Container (8 ounces) lemon-flavored fat-free yogurt, divided
1-1/2 Cups Fresh or Thawed, Frozen Blueberries
1/2 Cup Granola
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 a dollop of yogurt.
Blueberry Tortilla Pizza | Yield: 4 Portions
1/2 Cup Ricotta Cheese or Whipped Cream Cheese
1 Tablespoon Confectioners Sugar
1 Pint Fresh Blueberries
1/2 Cup Sliced Strawberries
1 Large (10-inch) Flour Tortilla
1 Tablespoon Butter, Melted
2 Teaspoons Cinnamon Sugar
1/4 Cup Toasted Shredded Coconut, Divided
Directions - Preheat Broiler
In a small bowl, combine ricotta cheese and confectioners sugar; set aside. In another small bowl, combine blueberries and strawberries. Arrange tortilla on a broiler pan; brush with butter and sprinkle with cinnamon sugar. Broil about 6 inches from heat source, until lightly browned, about 3 minutes. Cool slightly. Spread ricotta mixture on the tortilla; top with blueberry mixture and then sprinkle with coconut.
*To toast coconut, place in a skillet over moderate heat until pale gold, stirring constantly.
Creamy Blueberry Dip | Yield: About 2 Cups
2 Cups Fresh or Frozen, Thawed Blueberries
1/3 Cup Light Cream Cheese (from an 8-ounce tub)
1 Tablespoon Apricot Preserves
In the container of a food processor or blender, place blueberries, cream cheese and apricot preserves; whirl until smooth.
Serve with sliced fruit or use as a dessert sauce spooned over cut-up fruit, if desired.