Desserts

Apricot-Filled Blueberry Biscuits    Blueberries & Cream Shortcake    Blueberries N' Jam Dessert Topping   Blueberry Ambrosia   Blueberry & Custard Filled Star Puffs     Blueberry & Peach Crisp   Blueberry-Apple Crisp   Blueberry Cheesecake Pie     Blueberry Cream Pie     Blueberry Croissant Pudding     Blueberry Crumble     Blueberry Dessert Waffles with Spiced Blueberry Sauce    Blueberry Dessert Wraps     Blueberry-Kiwi Dessert Pizza   Blueberry Lattice Pie     Blueberry Sorbet       Blueberry Steamed Pudding     Blueberry Summer Pudding   Blueberry Tarts     Blueberry Torta     Blueberry Tortilla Pizza     Blueberry-Apple Tortillas     Blueberry Lemon Charlotte     Blueberry-Lemon Parfait     Blueberry Pineapple Parfait     Blueberry Rice Pudding Parfaits     Blueberry-Topped Low-Fat Cheesecake   Boo Berry Bats Over Blue Moons     Double Blueberry Cookie Pie    Double Blueberry Pie    Fluffy Blueberry Pancakes     Gingered Blueberry Melon Toss     Independence Day Blueberry Tart     Individual Blueberry Trifles     Marinated Blueberries & Tropical Fruit     No Bake Blueberry Pie      Red White & Blueberry Cheesecake Pie     Red White & Blueberry Pound Cake     Rustic Blueberry Tart    Spice Blueberry Crumble                                     

APRICOT-FILLED BLUEBERRY BISCUITS

	1 package (12 ounces) frozen blueberries (about 2-1/2 cups), unthawed
	2-1/4 cups all-purpose baking mix (such as Bisquick)
	2/3 cup milk
	2 tablespoons sugar
	1 teaspoon ground cinnamon
	1/2 cup apricot jam

Yield:  8 servings

BLUEBERRY & CUSTARD-FILLED STAR PUFFS

	1 sheet (from a 17-ounce package) frozen puff pastry, thawed
	1 package (3-3/8 ounces) instant vanilla pudding and pie filling
	1 cup milk
	1 container (8 ounces) sour cream
	1 pint (about 2 cups) fresh blueberries
	1 tablespoon sugar
	1 tablespoon chopped fresh mint (optional)
	1/2 teaspoon grated orange peel
	Confectioners sugar

Preheat oven to 400F.  On a work surface carefully unfold puff pastry; with a rolling pin roll pastry out 1/2 inch wider than its original dimension.  Using a 3-inch star-shaped cookie cutter*, cut out 12 stars.  With a spatula transfer stars to an ungreased baking sheet 1 inch apart.  Bake until puffed and golden, about 15 minutes.  Transfer stars to a wire rack; cool slightly.  Using a sharp knife cut stars in halves horizontally; cool completely.  To prepare sauce: In a medium bowl place pudding mix and milk.  Using an electric mixer, beat until mixture is smooth, about 2 minutes.  Fold in sour cream; refrigerate covered, until thickened, about 15 minutes.  In another medium bowl combine blueberries, sugar, mint and orange peel; refrigerate covered, until ready to serve.  Using a small strainer sprinkle tops of stars with confectioners sugar; set aside.  To serve: On each dessert plate place 2 star bottoms; spoon on 1/3 cup sauce and 1/3 cup blueberries; top with 2 reserved star tops.

YIELD: 6 servings

*If star shaped cutter is unavailable, cut a star from heavy cardboard; lightly place on pastry; with tip of a knife, cut out stars.

BLUEBERRY CHEESECAKE PIE

	1 cup graham cracker crumbs
	3 tablespoons honey, divided
	1 container (8 ounces) nonfat orange or tangerine yogurt
	4 ounces low-fat cream cheese, from an 8-ounce package
	3/4 cup nonfat cottage cheese
	1 tablespoon cornstarch
	2 eggs
	2 cups fresh blueberries

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.

YIELD: 6 portions
 

Per portion: 272 calories, 10 g protein, 8 g fat, 40 g carbohydrate
 

BLUEBERRY CREAM PIE

	4 ounces low-fat cream cheese, from an 8-ounce package, softened
	1/2 cup low-fat sour cream
	1/4 cup sugar
	1-1/2 cups nondairy whipped topping, from an 8-ounce container
	1 (8-inch) prepared graham cracker pie crust
	2 cups fresh blueberries, divided

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.

YIELD: 6 portions
 

Per portion: 338 calories, 4 g protein, 17 g fat, 41 g carbohydrate
 

BLUEBERRY CROISSANT PUDDING

	3 eggs
	2 cups milk
	4 tablespoons sugar, divided
	1/8 teaspoon almond extract
	3 large croissants (preferably stale), shredded (about 4 cups)
	2 cups fresh blueberries
	1 tablespoon sliced almonds

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.

YIELD: 4 portions

BLUEBERRY CRUMBLE

	4 cups fresh or thawed, frozen blueberries
	1 to 2 tablespoons sugar
	3 packages (1.5 ounces each instant oatmeal with maple and brown sugar)
	3 tablespoons butter, softened

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

Yield: 6 portions
Per portion:  197 calories, 3 grams protein, 7 grams fat, 33 grams carbohydrate

BLUEBERRY DESSERT WRAPS
 

	3 tablespoons sugar
	1-1/2 teaspoons cornstarch
	1/2 cup orange juice
	1-1/2 cups frozen or fresh blueberries, divided
	1 package (8 ounces) light or lowfat cream cheese, softened
	1/4 cup confectioners sugar
	1 teaspoon vanilla extract
	Eight 7-inch flour tortillas
	2 tablespoons butter

Prepare sauce: In a small saucepan combine sugar and cornstarch; stir in orange juice.  Cook and stir over medium heat until sauce is clear and thickened, about  5 minutes.  Stir in 1 cup blueberries and return to a boil.  Boil and stir for 1 minute.

Prepare filling: In a mixing bowl, beat cream cheese until light.  Add confectioners sugar and vanilla.  Beat until smooth and creamy.

Assemble wraps: Spread a tortilla with about 2 tablespoons of the cheese mixture.  Place about 6 frozen blueberries across the center of each tortilla.  Roll jelly-roll style.  Repeat with remaining wraps.  In a medium skillet, melt 1 tablespoon butter over medium heat; place half of the wraps seam side down in skillet and cook turning occasionally until evenly browned, about 3 minutes.  Remove from pan and keep warm while cooking the remaining wraps.

Serve topped with hot blueberry sauce.

Yield: 8 wraps
          1 cup sauce

Per wrap with 2 tablespoons sauce: 234 calories, 6 g protein, 10 g fat , 31 g carbohydrate, 27 mg sodium

BLUEBERRY LATTICE PIE

	2 (9-inch) frozen pie shells, (thawed)
	3 cups fresh blueberries
	1/2 cup sugar
	2-1/2 tablespoons cornstarch
	1 tablespoon butter
	1/2 teaspoon grated lemon peel
	1 egg yolk

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.

YIELD: 6 portions

Per portion: 448 calories, 5 g protein, 23 g fat, 57 g carbohydrate
 

BLUEBERRY SORBET

	4 cups fresh blueberries
	1 can (6 ounces) frozen apple juice concentrate

 
In the container of a food processor or blender, combine blueberries and apple 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.

Yield:  6 portions
 4 cups

Per portion:  112 calories, 1 gram protein, 1/2 gram fat, 28 grams carbohydrate
 
 

BLUEBERRY STEAMED PUDDING
 

	5 tablespoons butter, divided
	1 tablespoon plus 3/4 cup sugar, divided
	4 cups fresh or frozen (unthawed) blueberries, divided
	1/2 cup flour
	1/2 cup vanilla yogurt
	1 teaspoon vanilla extract
	6 eggs   Using l 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 portions *Note: Tested in a 625 watt microwave oven

BLUEBERRY TARTS
 

	3 cups fresh or frozen blueberries, divided
	3/4 cup sugar
	1 tablespoon cornstarch
	2/3 cup water
	1 teaspoon lemon juice
	1 package (10 ounces) frozen puff pastry shells, baked     or 6 packaged individual graham cracker tart shells 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. Yield: 6 tarts; 2 1/2 cups filling   *Note: Tested in a 625 watt microwave oven

BLUEBERRY TORTA

	2 cups fresh or frozen blueberries, patted dry
	1/2 cup sugar
	1/2 cup butter, softened
	2 eggs
	1 cup flour
	1 teaspoon baking powder
	1/4 cup confectioners sugar
	1 teaspoon milk

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.  Sprinke blueberries evenly over batter.  Bake until cake pulls away from the sides of the pan and is golden, about 1 hour.  Cool on a 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

Per serving: 265 calories, 3.6 g protein, 13.5 g fat, 33.7 g carbohydrate
 

BLUEBERRY TORTILLA PIZZA

	1/2 cup ricotta 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

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.

Yield:  4 portions

*To toast coconut, place in a skillet over moderate heat until pale gold, stirring constantly.

Per portion:  210 calories, 5 grams protein, 10 grams fat, 25 grams carbohydrate
 

	1 can (21 ounces) apple pie filling and topping
	1 cup fresh or frozen thawed blueberries
	1 teaspoon vanilla extract
	2 tablespoons sugar
	1/2 teaspoon ground cinnamon
	6 large (7-inch) flour tortillas
	2 tablespoons butter or margarine, melted   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.

BLUEBERRY-LEMON CHARLOTTE
 

	2 packages (3 ounces each) lemon gelatin
	2 cups fresh blueberries, divided
	1-1/2 cups plain lowfat yogurt
	1 package (14 ounce loaf) fat-free  “pound” cake

Blueberry Honey Sauce

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
Per Portion:  257 calories, 6 g protein, 1 g fat, 55 g carbohydrate

	1 package (3.4 ounces) instant lemon pudding
	1-1/2 cups milk
	1 cup heavy (whipping) cream
	12 gingersnap cookies, coarsely crushed (about 1 cup)
	1 pint fresh blueberries (2 to 2-1/2 cups) Prepare instant lemon pudding according to package directions, using the milk.  In a medium bowl, with an electric mixer at medium-high speed, beat cream until soft peaks form.  Fold whipped cream into prepared lemon pudding. In either 4 to 6 individual serving glasses or a 1-quart bowl, spoon a layer of the pudding mixture; sprinkle lightly with cookies and a layer of blueberries.  Repeat layers one more time, ending with the pudding. Refrigerate, covered, for about 30 minutes.  Garnish with mint sprigs and blueberries, if desired. Yield: 4 to 6 portions

BLUEBERRY-PINEAPPLE PARFAIT

	1 can (20 ounces) pineapple chunks, drained
	1 container (8 ounces) lemon-flavored fat-free yogurt, divided
	1-1/2 cups fresh blueberries
	1/2 cup granola

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.

Yield:  4 portions
Per portion:  233 calories, 4 grams protein, 3 grams fat, 49 grams carbohydrate
 
 

BLUEBERRY-RICE PUDDING PARFAITS

	1 container (22 ounces) prepared rice pudding (about  2 1/4 cups)
	2 cups fresh or partially thawed frozen blueberries
	4 soft nonfat chocolate cookies or brownies, crumbled (about 1-1/3 cups)
	Prepared whipped topping (about 1 cup)
	1/4 teaspoon ground cinnamon

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.

YIELD: 4 portions
 
 
 

 BOO BERRY BATS OVER BLUE MOONS
 

	2-1/4 cups frozen* or fresh blueberries, divided
	1/3 cup plus 1 tablespoon sugar, divided
	1 tablespoon cornstarch
	Pinch salt
	1/2 cup whipped cream cheese (from an 8-ounce container)
	2 drops red food coloring
	1 drop yellow food coloring
	1 loaf (10.75 ounces) frozen pound cake, thawed
	2 teaspoons confectioners sugar
	2 teaspoons unsweetened cocoa powder Prepare sauce:  In a medium saucepan over high heat, bring 1/2 cup water to a boil.  Add 2 cups of the blueberries; return to a boil.  Cook until liquid is released from fruit, about 2 minutes.  Meanwhile, combine 1/3 cup of the sugar, the cornstarch and salt  in a cup.  Add to cooked blueberries, stirring constantly, until sauce thickens, about 1 minute.  Spoon into a medium bowl; cover and refrigerate until cold, about 2 hours. Prepare filling: In a small bowl stir together cream cheese, the remaining 1 tablespoon sugar, and red and yellow food coloring to make orange-colored cream cheese; set aside. Assemble: Using a serrated knife cut a thin layer off the top and bottom of the pound cake.  Cut the pound cake into 4 (1/2-thick) horizontal slices.  Working with 1 slice at a time, use a 4-inch bat-shaped cookie cutter to cut out 2 bats.  From the same slice, use a 1/2-inch half moon-shaped cutter, to cut out 4 half moons.  Repeat with remaining pound cake.  Carefully spread 4 bats and 8 moons with cream cheese mixture.  Arrange the remaining 1/4 cup blueberries in a single layer over cream cheese, dividing evenly  and pressing lightly.  Cover with remaining bat and moon shapes forming sandwiches.  In a cup combine confectioners sugar and cocoa; through a fine mesh strainer lightly sprinkle over bat and moon sandwiches.  Divide blueberry sauce among 4 serving plates; spread to form a "sky background." Arrange 1 bat and 2 moons on each plate; serve. Yield:  4 portions *One (12-ounce) bag of frozen blueberries contains about 2-1/4 cups

DOUBLE BLUEBERRY COOKIE PIE
 

	1 package (18 ounces) refrigerated sugar cookie dough, room temperature
	1/3 cup all-purpose flour
	3 cups fresh or frozen blueberries
	3/4 cup sugar
	3 tablespoons cornstarch
	Dash salt
	1 teaspoon lemon juice
	1 cup heavy (whipping) cream, whipped 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

FLUFFY BLUEBERRY PANCAKES

	2 eggs, separated
	2 egg whites
	3/4 cup ricotta cheese
	2 tablespoons butter, melted
	1/2 teaspoon vanilla
	1/4 cup flour
	2 tablespoons sugar
	1 teaspoon grated lemon peel
	1 cup fresh blueberries

Separate eggs; reserve yolks and whites; set aside. In a medium-sized bowl, combine ricotta, butter, egg yolks and vanilla until blended. In a small bowl, stir together flour, sugar and lemon peel. Stir dry ingredients into ricotta mixture. In a medium-sized bowl, whip egg whites until they form soft peaks. Fold egg whites and blueberries into batter. Over medium heat, heat a griddle or skillet. Spoon batter, half a cup at a time, onto hot griddle. Cook cakes, turning once, until browned, about 4 minutes. Serve with Blueberry Ginger Sauce.

YIELD:
 

Blueberry Ginger Sauce

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

YIELD: 1-1/2 cups
 

GINGERED BLUEBERRY-MELON TOSS
 

	1/2 tablespoon honey
	1 tablespoon fresh lime juice
	1/2 teaspoon grated lime peel
	1/8 teaspoon ground ginger
	2 cups fresh or frozen blueberries
	1 cup diced cantaloupe 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. Yield:  about 3 cups

INDEPENDENCE DAY BLUEBERRY TART
 

	1 package (15 ounces) refrigerated pie crust circles
	1 tablespoon flour
	1 package (3.4 ounces) instant vanilla pudding and pie filling
	3/4 cup unsweetened coconut milk*
	3/4 cup milk
	1 pint fresh blueberries   Preheat oven to 450 F. Place 1 pie crust from package on a flat surface.  Unfold; sprinkle one side with flour.  Place in a 9-inch tart pan with a removable bottom or 9-inch pie plate.  Press dough into pan; trim.  Using a fork, pierce sides and bottom of crust.  Bake until golden brown, about 10 minutes.  Cool on a wire rack. While crust is baking, remove and unfold second pie crust circle on a flat surface.  Using a 2- to 2-1/2-inch star-shaped cookie cutter cut out 10 to 12 stars.  Place on an ungreased baking sheet about 1-inch apart.  (If stars are warm, place baking sheet in freezer for 10 minutes before baking).  Bake until golden, about 8 minutes.  With a spatula, place stars on a wire rack to cool. In a medium bowl, using a wire whisk, combine pudding, coconut milk and milk; let stand until thickened, about 10 minutes. Place 1/2 cup blueberries in cooled pie crust.  Spread thickened pudding over blueberries; top with remaining 1-1/2 cup blueberries. Refrigerate until cold, about 2 hours. Just before serving arrange stars around edge of tart at a slight angle. Yield:  1 (9-inch) tart             6 to 8 portions *Or omit coconut milk and use a total of 1-1/2 cups milk

INDIVIDUAL BLUEBERRY TRIFLES

	3 cups fresh blueberries, divided
	1-1/4 cups sugar
	2 tablespoons sweet (cream) sherry (optional)
	1 cup heavy (whipping) cream
	1 tablespoon confectioners sugar
	8 slices pound cake (half of a 10.75-ounce frozen cake)
	1 package (2-3/4 ounces) vanilla pudding and pie filling mix
	1-1/4 cups milk
	1 teaspoon vanilla extract

 
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

MARINATED BLUEBERRIES AND TROPICAL FRUITS
 

	1/4 cup firmly-packed light brown sugar
	1/2 cup orange juice
	2 tablespoons orange liqueur (optional)
	2 cups fresh blueberries
	2 cups fresh or canned pineapple chunks
	1 mango, peeled, pitted and cubed (about 1-1/2 cups)
	1 kiwi, peeled, halved lengthwise and thinly sliced (about 1/2 cup)

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.

Yield:  about 6 cups
Per 1/2 cup portion:  84 calories, 1 g protein, 20 g carbohydrate

Tested in a 625 watt microwave oven
 

ALL-AMERICAN NO-BAKE BLUEBERRY PIE
 

	1 package (3 ounces) raspberry- or strawberry-flavored gelatin
	2-1/2 cups fresh or frozen blueberries* (about 12 ounces), divided
	1  ready-to-use 9-inch graham cracker pie crust (6 ounces)
	1 cup whipped cream or nondairy whipped topping Prepare gelatin according to package directions.  Refrigerate until gelatin mounds when dropped from spoon and is almost set, about 2 hours.  Stir to gently break up gelatin; stir in 2 cups of the blueberries.  Spoon into pie crust; cover and refrigerate until set, 3 to 4 hours. To serve:  Top pie with whipped cream** dolloped with a spoon or piped with a decorative star tip. Decorate pie with remaining blueberries. Yield:  8 portions *If using frozen blueberries, thaw and drain well before adding to the gelatin.

RED, WHITE AND BLUEBERRY CHEESECAKE PIE
 

	8 sheets (about 13 x 14-inches each) thawed frozen phyllo dough
	1/4 cup butter or margarine, melted
	2 packages (8 ounces each) cream cheese
	1/2 cup sugar
	1 teaspoon vanilla extract
	2 eggs
	2 cups fresh blueberries, divided
	1/2 cup strawberry jelly
	1 cup whipped heavy cream or nondairy whipped topping (optional)   Preheat oven to 425ºF. For crust:  Grease a 9-inch pie plate; set aside.  On a flat surface place 1 sheet phyllo (keep remaining phyllo covered to prevent drying out); brush with butter.  Top with another phyllo sheet; brush with butter.  Repeat with remaining phyllo and butter to make 8 layers.  Using kitchen scissors, cut layers into a 12 to 13-inch circle.  Carefully press circle into prepared pie plate; gently fan edges.  Bake until edges are just golden, 6 to 8 minutes; cool slightly on a wire rack.  Reduce oven to 350ºF. For filling: In a medium bowl with an electric mixer, beat cream cheese, sugar and vanilla until light and fluffy.  Add eggs; beat until well combined.  Fold in 1 cup of the blueberries.  Pour into prepared crust. Bake until set, 40 to 50 minutes. To prevent over-browning of crust, gently cover with foil the last 25 minutes of baking; cool completely on rack. To serve:  In a small bowl beat jelly until smooth; spread over cheese filling.  Arrange remaining blueberries on top in star shape.  Garnish with whipped cream, if desired. Yield:  8 to 10 portions

RED, WHITE AND BLUEBERRY POUND CAKE
 

	1 package (10-3/4 ounces) frozen pound cake
	Raspberry-Orange Sauce (recipe follows)
	1 container (8-ounces) whipped cream cheese
	3  tablespoons powdered sugar
	2  tablespoons orange juice
	1-1/2 cups fresh blueberries, divided
	1 cup sliced fresh strawberries
	Raspberry-Orange Sauce (recipe below)   Slice frozen pound cake lengthwise in three layers; arrange in a single layer on a cookie sheet with top layer cut side up.  Pierce layers with fork tines.  Spread each with 2 tablespoons of the Raspberry-Orange Sauce; let stand 10 to 15 minutes so that the cake absorbs the sauce. Meanwhile, in a bowl stir together cream cheese, sugar and orange juice until well blended. Assemble cake:  Place bottom layer on a serving plate; spread evenly with a third of the cream cheese mixture.  Arrange a third of the blueberries evenly over cream cheese.  Drizzle about 1 tablespoon Raspberry-Orange Sauce over blueberries.  Repeat with center slice of cake.  Place top layer cut side down; spread with remaining cream cheese mixture.  Decorate cake to resemble  an American flag using remaining blueberries and the strawberries.  Serve with remaining Raspberry-Orange Sauce. YIELD: 6 to 8 portions Raspberry-Orange Sauce:  Stir together until smooth 3/4 cup seedless raspberry jam and 6 tablespoons orange juice. Yield:  about 1 cup

RUSTIC BLUEBERRY TART

	1 frozen puff pastry sheet, from a 17.3-ounce package
	2 cups fresh blueberries
	3 tablespoons sugar
	2 tablespoons cornstarch
	1 tablespoon milk
	Cinnamon sugar
	Confectioners sugar

Thaw puff pastry at room temperature for at least 30 minutes.  Preheat oven to 400°F.  In a large bowl, toss blueberries with sugar and cornstarch.  Spray a large baking sheet with nonstick cooking spray. Unfold pastry and place on baking sheet.  Mound blueberries in center, leaving a 1-1/2-inch border.  Drape pastry over blueberries; press pleats firmly together. Brush pastry with milk; sprinkle lightly with cinnamon sugar.  Bake in the bottom third of oven until crust is golden, about 30 minutes; cool on a rack. Sprinkle pastry with confectioners sugar.

YIELD: 6 portions
 
 

Per portion: 298 calories, 3 g protein, 16 g fat, 36 g carbohydrate
 
 

SPICED BLUEBERRY CRUMBLE

	4 cups fresh blueberries
	1/2 cup sugar, divided
	9 tablespoons flour, divided
	1/4 cup quick-cooking oats
	1/4 cup walnuts, chopped
	5 tablespoons butter, cut in small pieces
	2 teaspoons pumpkin pie spice*

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.

YIELD: 6 portions

* To make your own blend, combine 1-1/4 teaspoons ground cinnamon with 1/4  teaspoon each ground ginger, ground nutmeg and ground allspice.

Per portion: 293 calories, 3 g protein, 13 g fat, 43 g carbohydrate
 
 
 

BLUEBERRY AND PEACH CRISP

 

	1-1/2 pints fresh or frozen blueberries (about 3 cups)
	8 ounces fresh peaches, sliced (about 1-1/2 cups)
	1/3 cup sugar
	1 tablespoon cornstarch
	1 teaspoon grated lemon zest
	1 tablespoon lemon juice
	1/2 teaspoon salt
	Crispy Topping (recipe follows)

Preheat oven to 375°F.  Grease an 8 X 8-inch baking pan.  In a bowl toss together blueberries, peaches, sugar, cornstarch, lemon zest, lemon juice and salt; distribute evenly over bottom of pan.  Sprinkle Crispy Topping over fruit.  Bake until topping is lightly browned and fruit mixture is bubbly, about 30 minutes.  Serve warm or cold, with vanilla ice cream, if desired.

Yield: 6 servings

Crispy Topping

	1/2 cup white sugar
	1/2 cup firmly packed brown sugar
	1 teaspoon ground cinnamon
	1/4 teaspoon ground nutmeg
	1/2 cup oatmeal (instant or regular)
	1 cup flour
	2/3 cup butter

In a medium bowl mix dry ingredients together.  Cut in butter until crumbly.

Yield: about 2 cups
 
 

DESSERT WAFFLES WITH SPICED BLUEBERRY SAUCE

Prep: 10 minutes                        Cook: 7 minutes

	2 cups fresh blueberries, divided
	3 tablespoons sugar
	1-1/2 tablespoons cornstarch
	1 teaspoon ground cinnamon
	1/4 to 1/2 teaspoon ground black pepper
	4 (4-1/2 inch) fresh or frozen waffles
	4 scoops vanilla frozen yogurt or ice cream

In a small saucepan, combine half of the blueberries, the sugar, cornstarch, cinnamon, black pepper and 1/3 cup water.  Over medium heat, bring to a boil: boil for 1 minute; remove from heat.  Stir in remaining blueberries; cool.  Toast waffles; place on dessert plates.  Scoop frozen yogurt onto waffles; top with blueberry sauce.

YIELD: 4 portions

Per portion: 281 calories, 6 grams protein, 5 grams fat, 55 grams carbohydrate
 
 
 

DOUBLE BLUEBERRY PIE

	1 frozen or homemade pie shell (9 inch)
	1 jar (16 ounces) blueberry jam or fruit spread
	1/4 teaspoon ground cinnamon
	2 cups fresh blueberries
	Sweetened whipped cream or vanilla ice cream (as needed)

Following package or recipe directions, pre-bake 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  

BLUEBERRIES AND CREAM SHORTCAKE

 Prep: 15 minutes                       Cook: 20 minutes

	2 cups flour
	2 tablespoons sugar
	1 tablespoon baking powder
	1/2 teaspoon salt
	1-1/4 cups heavy (whipping) cream
	1 tablespoon melted butter (optional)
	2 cups fresh blueberries
	1/3 cup blueberry or other fruit jelly
	3/4 cup sweetened whipped cream or whipped topping

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

 (Per portion)

BLUEBERRY-APPLE CRISP

	1 cup old-fashioned oats
	1/2 cup flour, divided
	1/2 cup sugar, divided
	1 teaspoon ground cinnamon
	4 tablespoons butter, cut in small pieces
	1/4 cup pecans or walnuts, coarsely chopped
	1 bag (12 to 16 ounces) frozen blueberries
	4 cups peeled and cubed apples or pears

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

BLUEBERRIES ‘N’ JAM DESSERT TOPPING

	1/4 cup raspberry, strawberry or apricot jam or preserves
	2 tablespoons fruit-flavored liqueur (optional)
	1 cup frozen or fresh blueberries

In a small saucepan, over medium heat, bring jam and liqueur to a boil, stirring occasionally. Stir in blueberries; return to a boil. Remove pan from heat. Spoon fruit mixture into a bowl. Serve warm or at room temperature over warm biscuit halves or pound cake.  Add a dollop of whipped cream or scoop of ice cream, if desired.

YIELD: about 1 cup

BLUEBERRY-KIWI DESSERT PIZZA

	1 package (18 ounces) refrigerated cookie dough
	1 cup prepared marshmallow fluff (from a 7-1/2 ounce jar)
	2 cups fresh blueberries
	1 kiwi, peeled, halved and sliced
	1/4 cup chopped walnuts

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.

 YIELD: 8 portions

BLUEBERRY TOPPED LOW-FAT CHEESECAKE

	20 gingersnap cookies, ground to fine crumbs
	1 egg plus 1 egg white
	1/3 cup sugar
	1 cup low-fat cottage cheese
	1 package (8-ounce) Neufachatel cheese
	1/3 cup sour cream
	2 tablespoons all purpose flour
	1/2 teaspoon vanilla extract
	1 pint fresh blueberries, rinsed and drained
	1/4 cup orange marmalade

 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.

 YIELD: 8 servings

BLUEBERRY AMBROSIA

	1/3 cup cream of coconut (from a 15-ounce can)
	1/2 teaspoon ground ginger
	3 cups fresh or drained, canned pineapple cubes
	3 cups honeydew or other melon cube
	2 cups fresh blueberries