Breakfast

FLUFFY BLUEBERRY PANCAKES

	1-1/2 cups part-skim ricotta cheese or drained small-curd cottage cheese
	1/4  cup butter, melted
	4 egg yolks
	1/2 cup flour
	1/4 cup suar
	2 teaspoons grated lemon peel (yellow part only)
	8 egg whites
	2 cups fresh blueberries

In a medium-sized bowl, combine ricotta, butter and egg yolks until blended. In a small bowl, stir together flour, sugar and lemon peel. Stir dry ingredients into ricotta mixture. In a medium-sized bowl, beat egg whites until they form soft peaks. Fold egg whites and then blueberries into batter. Over medium heat, form cakes by spooning 1/4 cup of batter per pancake onto a hot lightly greased griddle or skillet. Cook cakes, turning once, until browned, about 4 minutes. Serve with Blueberry Ginger Sauce.

 YIELD: 6 portions (24 pancakes)

Per serving: 314 calories, 15 g protein, 16 g fat, 27 g carbohydrate

Blueberry Ginger Sauce

In a large saucepan, combine 2 cups fresh blueberries, 1/4 cup sugar, 1 tablespoon cornstarch and 1 tablespoon finely chopped crystalized ginger or 1/2 teaspoon dried ground ginger; stir in 1/3 cup water.  Over medium-high heat, bring to a boil; cook and stir until sauce thickens, about 1 minute.   

YIELD: 1-1/2 cups (per tablespoon: 18 calories)  

THE BEST BLUEBERRY MUFFINS

	1 cup fresh or frozen blueberries
	1-3/4 cups plus 1 tablespoon flour, divided
	1/2 cup sugar
	1 teaspoon baking powder
	1/2 teaspoon baking soda
	1 teaspoon nutmeg
	3/4 teaspoon salt
	1 egg
	1 cup sour cream
	1/3 cup milk   Preheat oven to 400 F.  Grease twelve 2-1/2-inch muffin cups. Toss blueberries with 1 tablespoon of the flour.  Combine the remaining 1-3/4 cup flour, the sugar, baking powder, baking soda, nutmeg and salt; set aside. Beat egg, sour cream and milk; stir into flour mixture until just combined (batter will be lumpy).  Stir in blueberries until evenly distributed.   Fill muffin cups 2/3 full with batter.  Bake about 20 minutes until golden. Yield:  12 muffins 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 Preheat oven to 350º F.  Lightly grease a 9 x 9-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. Yield:  18 bars Per portion:   97 calories, 1 gram protein, 3 grams fat, 17 grams carbohydrate

BLUEBERRY-FILLED DUTCH PANCAKE

	1 tablespoon butter
	3 eggs
	1/2 cup skim or lowfat milk
	1/3 cup all-purpose flour
	3 tablespoons sugar, divided
	1/4 teaspoon salt, optional
	1-1/2 cups fresh or frozen blueberries (thawed and drained if frozen)
	1/4  teaspoon ground cinnamon
	1/2 cup sliced bananas

Meanwhile, in a medium bowl combine eggs, milk, flour, 1 tablespoon of the sugar and the salt until smooth.  Pour batter into plate; bake for 8 minutes.  Reduce heat to 375 F; bake until pancake is golden brown and sides are puffy, about 8 to 10 minutes longer.

While that is baking, combine blueberries with the remaining 2 tablespoons sugar and the cinnamon in a small bowl.

Remove pancake from oven; scatter bananas over pancake.   Spoon blueberries over bananas.  Cut into wedges; serve immediately.

*To make handle ovenproof, wrap completely with aluminum foil.

Note:  For more servings, double all ingredients; bake in 13 x 9 x 2-inch baking pan about 20-25 minutes at 425F.

Yield:  2 to 3 portions

Per serving:  285 calories, 10 g protein, 42 g carbohydrate, 9 g fat, 128 mg sodium

BLUEBERRY-STUFFED FRENCH TOAST
 

	Cooking spray
	6 eggs
	1 teaspoon grated orange peel
	2/3 cup orange juice
	3 tablespons sugar, divided
	Pinch salt, optional
	1 cup fresh or frozen blueberries (thawed and drained, if frozen)
	8 slices (1-1/4 inches thick) Italian bread
	1/3 cup sliced almonds

Blueberry Orange Sauce (recipe follows)

Preheat oven to 400 F.  Spray a large baking sheet with cooking spray.

In a medium bowl beat eggs, peel, juice, 2 tablespoons of the sugar and the salt until well blended.  Pour into a 13 x 9 x 2-inch baking pan; set aside.

In a small bowl combine blueberries and the remaining 1 tablespoon sugar; set aside.  With the tip of a sharp knife, cut a 1-1/2-inch wide pocket in the side of each bread slice.  Fill pockets with reserved blueberry mixture, dividing evenly.  Place filled slices in egg mixture.  Let stand, turning once, until egg mixture is absorbed, about 5 minutes on each side.

Arrange bread on prepared baking sheet; sprinkle with almonds.  Bake until golden brown, about 15 minutes, turning slices after 10 minutes.  Serve with Blueberry Orange Sauce.

Yield:  4 to 6 portions
 
Per portion:  483 calories, 17 g protein, 74 g carbohydrate, 14 g fat, 432 mg sodium
 

Blueberry Orange Sauce
 

	3 tablespoons sugar
	1 tablespoon cornstarch
	1/8 teaspoon salt, optional
	1/4 cup orange juice
	1 cup fresh or frozen blueberries
	1 cup orange sections (about 2 oranges)   In a cup combine sugar, cornstarch and salt; set aside.  In a small saucepan bring orange juice and 1/4 cup water to a boil.  Add blueberries and orange sections.   Return to a boil; cook until liquid is released from fruit, about 2 minutes.   Stir in sugar mixture; cook, stirring constantly, until sauce thickens, 1 to 2 minutes. Yield:  2 cups       CORNMEAL BLUEBERRIES MUSH   1 1/2 cups water 1 1/2 cups milk 3/4 cup cornmeal or quick cooking grits 1/2 teaspoon salt 2 cups fresh or frozen* blueberries 3 tablespoons maple syrup or honey 1.  In a 2 quart saucepan heat water and milk until bubbles form around edge of pan. 2.  Stirring constantly, slowly add grits and salt until well combined. 3.  Reduce heat to low.  Cover and simmer, until thickened, about 10 minutes, stirring occasionally. 4.  Stir in maple syrup until well combined.  Gently stir in blueberries.   Yield:  about 6 servings (about 4 3/4 cups) * Defrost frozen blueberries between 2 layers of paper towels to absorb excess liquid.    BLUEBERRY-LEMON MUFFINS 2 cups flour 3/4 cup sugar 2 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup lemon yogurt 2 eggs, lightly beaten 1 egg white 1/3 cup melted butter 1 cup fresh blueberries 1/3 cup granola cereal (optional) Preheat oven to 400°F. Lightly spray muffin pans with non-stick 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 and 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 top with about 1 teaspoon of granola, if desired.  Bake until golden brown, about 15 minutes. YIELD: 18 muffins

Blueberry Mini-Muffins 

	2 cups self-rising flour
	1/2 cup sugar
	3/4 cup milk
	1 large egg, lightly beaten
	1/4 cup butter, melted
	1-1/2 cups fresh blueberries

Preheat oven to 425°F. Lightly grease 24 (1-inch) mini-muffin pan cups. In a medium-sized bowl, combine flour and sugar. Make a well in the center; add milk, egg and butter. Stir gently until mixture begins to form a soft dough; fold in berries; spoon into mini-muffin cups, dividing evenly. Bake until tops are golden, 12 to 15 minutes. Serve warm.

YIELD: 24 mini-muffins

 Blueberry Muffins: Prepare batter as directed above. Spoon batter into 12 lightly greased 3-inch muffin cups; bake at 425°F until tops are golden, 15 to 18 minutes.

YIELD: 12 muffins

BLUEBERRY MINI SCONES

	2 cups biscuit mix
	1/4 cup sugar
	1/2 cup milk
	1 cup fresh blueberries

Preheat oven to 375°F. Lightly grease a large baking sheet. In a medium-sized bowl, combine biscuit mix and sugar. With a wooden spoon, stir in milk until mixture forms a ball; on a lightly floured board, flatten dough. Pat or roll out dough to make a 14- X 7-inch rectangle. Scatter blueberries over half of the dough (in a 7-inch square); fold over remaining half of the dough. Gently press to a uniform thickness. Cut dough in 4 squares (3-1/2 inches each); cut each square diagonally in both directions to make 16 triangles. Arrange mini-scones on prepared baking sheet.  Bake in upper third of oven until browned on top, 8 to 10 minutes. Serve warm.

YIELD: 16 mini-scones

 Blueberry Scones: Prepare dough as directed above; cut each square diagonally in half to make 8 scones; bake at 375°F until tops are golden, 12 to 15 minutes.

YIELD: 8 scones