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.
In a small mixing bowl, cream butter and sugar. Add egg and sour cream; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Fold in blueberries and rhubarb.
Fill 12 greased or paper-lined muffin cups about two-thirds full. Bake at 400 F. for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Yield: 1 dozen.
See other recipes at: www.havefunbaking.com
And also at: www.lovetobakeandcook.blogspot.com
xtra for other recipes!).
Sprinkle top of blueberry popover with 2
hick. Patience.
For the blueberry and Cherry.
mix all
emaining coconut oil with the blueberry puree, marzipan, sugar, 1 tbsp
ake mix over butter. Pour blueberry mixture over dry cake mix
Add spoonfuls of the pureed blueberry mixture and swirl with a
cups sugar.
Bring blueberry mixture to a boil over
lean (you know, except for blueberry goo). Let cool on rack
resh blueberries. If you use frozen blueberries, dust with a couple
race Company's Coming Light Recipes.
heet.
Meanwhile, for the blueberry sauce, combine 1/3 cup
an and spread over the blueberry mixture. Serve.
he crust. Drop half the blueberry mixture, in small spoonfuls, over
owl and pour in the blueberry mixture.
Gently press out
Toss fresh blueberries with warmed blueberry jam and 1/2 tsp