In medium bowl bowl fold blueberry yogurt into whipped topping. Reserve 18 whole blueberries. Coarsely chop remaining blueberries. Fold chopped blueberries into yogurt mixture.
Spread in crust. Top with reserved blueberries. Freeze at least 4 hours or until firm.
Let stand at room temperature for 15 minutes before cutting. Garnish as desired. Store in freezer.
Combine all ingredients in blender. Cover; blend on high speed 15 to 20 seconds or until smooth.
Pour into 8 frozen pop molds (2.5 ounces to 3 ounces each). Cover, insert craft sticks, and freeze for 2 hours or until completely firm.
To serve, dip outsides of molds into warm water to loosen.
ream into the semi-solid blueberry mixture until homogenous.
Pour
ust until moistened. Fold in frozen blueberries.
Fill greased or
In a large bowl, combine the flour, baking powder and salt. In a mixing bowl, cream butter and sugar.
Add eggs, milk and vanilla; mix well.
Stir in the dry ingredients just until moistened.
Fold in frozen blueberries.
Fill greased or paper lined muffin cups two thirds full.
Combined sugar and nutmeg; sprinkle over muffins.
hick. Patience.
For the blueberry and Cherry.
mix all
Combine first five ingredients in mixing bowl and mix. (This recipe works just as well with frozen berries as it does fresh.).
Line a 9 inch pie plate with bottom crust.
Pour mixture into bottom pie crust. Dot with butter and cover with top crust. Cut holes in top crust to vent. Cover crust edges with pie ring or foil.
Bake at 375 for 25 minutes. Remove foil and continue to bake for about 15 minutes or until golden brown.
br>Serve with blueberry syrup (see my recipe\"Syrup for Blueberry Pancakes\") and
ith fresh blueberries. Serve with Blueberry Sauce. Makes 9 servings.
op with thin layer of blueberry pie filling.
Repeat until
Blueberry and White Chocolate Whipped Cream:<
emaining coconut oil with the blueberry puree, marzipan, sugar, 1 tbsp
ake mix over butter. Pour blueberry mixture over dry cake mix
Preheat oven to 325\u00b0. In a bowl, combine blueberries, Eagle Brand and peel. In a large bowl, cut 3/4 cup butter into 1 1/2 cups biscuit mix until crumbly; add blueberry mixture. Spread in greased 9-inch square baking pan. In a small bowl, combine remaining 1/2 cup biscuit mix and sugar; cut in remaining 2 tablespoons butter until crumbly. Add nuts. Sprinkle over cobbler. Bake 1 hour and 10 minutes or until golden. Serve warm with vanilla ice cream and blueberry sauce. Refrigerate leftovers.
Add spoonfuls of the pureed blueberry mixture and swirl with a
cups sugar.
Bring blueberry mixture to a boil over
eat; when cooking from a frozen state, especially if i'm
ixed with 4 tablespoons of blueberry juice (no berries).
The
repare Graham Cracker Crust (**See Recipe below).
Combine cream cheese
For the blueberry compote, in a saute pan,