bit softer than some scone recipes. It may stick a bit
up dried blueberries, half the scone recipe (about 7/8 cup
ntil crumbly.
Top each scone with a teaspoon or two
eef is tender.
Place scone topping on hot beef mixture
ery hot (400 degrees), make scone topping and place on top
emaining coconut oil with the blueberry puree, marzipan, sugar, 1 tbsp
Set aside.
Whisk together blueberry puree, vanilla extract and buttermilk
Blueberry and White Chocolate Whipped Cream:<
r overnight.
For the blueberry sauce, combine sugar and 1
To make the blueberry meringue, preheat oven to 250\
Each bread will be spread with two different of jams.
Firstly, sread the bread with peanut butter while the other bread will be spread with blueberry jam.
Then, toast them in 'Pocket Sandwich' (or you also can toast the bread first then spread them with peanut butter and blueberry jam).
o set.
For the blueberry sauce: put the blueberries, sugar
Blend blueberry syrup and Equal(R) into yogurt. Then beat the whipping cream until stiff. Fold whipped cream and then blueberries into yogurt. Spoon yogurt filling into pie crust.
Place in freezer for 2 hours, and then keep chilled in refrigerator for 30 to 60 minutes before serving.
br>Carefully spread half the blueberry filling in a ring pattern
mall bowl, whisk together blueberry mayonnaise, sour cream, blueberry vinegar, orange juice
Spread pie filling over bottom of 9x13x2 baking pan.
(Spray pan with vegetable spray).
Spread pineapple over blueberry filling.
Sprinkle dry cake mix over pineapple.
Pour margarine over all.
Sprinkle top with coconut and pecan pieces. Bake at 350 degrees for 1 hour or until done.
Makes 12 servings.
eady to serve.
Blueberry Coulis:
Add the
an and spread over the blueberry mixture. Serve.
In a bowl, mix the blueberries and jam. In a separate bowl, beat the mascarpone, cream cheese, sugar and vanilla extract until smooth. Fold in the cream, then the chocolate and meringue cookies, then the blueberry mixture. Spoon into a serving bowl and chill for 2 hours before serving.
Toss fresh blueberries with warmed blueberry jam and 1/2 tsp