b>recipe calls for 3/4 cup) by cooking the spinach and blueberries
Preheat oven to 400\u00b0F.
Spray twelve 2 to 2 1/2 inch muffin pan cups.
Into large bowl, sift flour with soda, powder and salt.
Into medium size bowl beat egg whites and milk.
Add sugar, then egg mixture into large bowl.
With spatula, blend until throughly combined (mixture should be slightly lumpy).
Gently fold blueberries into mixture.
Spoon batter into prepared muffin cups about 2/3 cups from top.
Bake 18 to 22 minutes.
Fill hot jars full of blueberries -- then pour sugar-vodka mixture
heavy medium saucepan, combine blueberries, water and sugar over medium
Spoon the blueberries into 4, 4 oz oven proof ramekins.
Mix the sour cream with the vanilla.
Spoon over the blueberries.
Top with the brown sugar.
Broil 3 to 4 minutes, watching carefully.
The brown sugar should melt and caramelize- DO NOT LET IT BURN.
NOTE: This seems like a lot of brown sugar, but it is required.
*****This is the original recipe as I copied it from the web site.
See above explanation for adjustments I made.
emon zest. Fold in the blueberries. Place the mixture into a
Wash, hull and slice the strawberries.
Wash the blueberries.
Tear up the angel food cake into bite size pieces.
Make 2 packages of cheesecake pudding as instructed on the box.
We started with the angel food cake covering the bottom of a glass dish. Then we layered strawberries and blueberries to cover. Next was a layer of pudding and on top of that a layer of cool whip.
We kept layering until we were out of space!
Such a great dish to bring to a bbq or for the 4th of July!
Wash and dry romaine and tear into bite-sized pieces.
Use a mini food processor/blender to puree feta, vinegar, olive oil, honey & shallot (if using).
Toss romaine with dressing and add your washed and dried blueberries and toss again -- gently.
Apparently you can make the dressing up to two days in advance, but we made it and ate it right way. We had some leftovers for a small snack in the evening.
This would also be good with some toasted almonds sprinkled in, but more calories then!
ix thoroughly.
Fold in blueberries/cranberries.
Press mixture into
Blend flour, sugar, baking powder and salt.
In another bowl, whip the egg substitute until foamy.
Add and blend the creamer and oil. Add flour mixture and mix until just blended.
Fold in blueberries and cereal.
Pour into lined muffin cups to 2/3 full. Bake in preheated oven for 25 to 30 minutes. Cool on wire rack.
In large stainless steel or enamel pot, crush 3 cups blueberries with a potato masher.
Add remaining berries, sugar, lemon juice and lemon rind.
Bring to a boil over medium-high heat and boil for 15 to 20 minutes or until thick, stirring often.
Skim off any foam.
Ladle jam into hot jars to within 1/4\" of top rim.
Can jam using preferred Safe Canning method.
Grease and flour and 8 x 8 x 2-inch pan.
Sift first 3 ingredients together.
With back of spoon, work shortening against sides of mixing bowl until smooth and creamy.
Add sugar slowly, continuing to work until light.
Add egg; beat with a spoon.
Add flour mixture alternately with combined milk and vanilla in thirds, beating with a spoon.
Fold in blueberries.
Pour into pan.
Bake at 350\u00b0 for 50 minutes.
Lightly coat blueberries with 2 teaspoons flour.
In a large bowl, combine flour, sugar, salt, baking soda and powder.
Combine egg whites, yogurt, applesauce and oil.
Stir into dry mixture, just until moistened.
Fold in blueberries. Divide into 12 greased muffin cups.
Bake for 25 minutes at 400\u00b0.
ndividual dessert dishes and spoon blueberries over them.
Serve warm
ust combined. Carefully fold in blueberries into batter.
Scoop batter
In 1-quart casserole, stir together lemon juice and cornstarch. Add sugar and salt. Stir in undrained blueberries. Microwave on High 5 to 7 minutes, stirring every 2 minutes until thickened and clear. Serve over ice cream, pancakes, unfrosted cake or cheese cake. Makes 1 1/2 cups.
Cream egg, sugar, oleo and milk.
Add flour, salt and baking powder.
Fold in blueberries.
Pour into greased 8 x 8-inch pan. Sprinkle with sugar.
Bake at 350\u00b0 for 20 to 25 minutes.
* For best results and to prevent blueberries from bleeding, prepare this salad at serving time.
For Vinaigrette
Combine peach, oil, juice, vinegar, honey and pepper in a blender or food processor. Puree until all ingredients are combined and mixture is smooth. Transfer to a small bowl, cover and refrigerate for one hour. Stir before using.
In a large bowl combine the pasta, the peaches, the raspberries, the blueberries, the celery and the nuts. Pour vinaigrette over salad and toss to coat.
Serve immediately.
In food processor or blender, combine all ingredients EXCEPT blueberries. Process or blend until very smooth, about 2 minutes.
Place blueberries in a large bowl, or divide among 4 serving bowls.
Pour banana cream sauce over blueberries and serve.