lemon juice, grated peel, and blueberries and set aside.
For
Place frozen blueberries is a bowl.
Add rice milk.
Add honey.
In large bowl, toss together apples, walnuts, cinnamon candies, 1/4 cup sugar and flour.
Pour into one frozen pie crust.
Sprinkle another 2 tablespoons sugar into second pie crust, frozen.
Crumble frozen pie crust into small pieces (about 1/2-inch).
Sprinkle crumbled crust and sugar over apples.
Bake in a preheated 375\u00b0 oven on preheated baking sheet.
Bake for 35 to 45 minutes.
Cool. Serves 8.
nd drain the fresh blueberries or drain the frozen blueberries. Set aside.
In a small bowl, combine coconut flour, salt and baking soda.
In a large bowl, combine eggs, agave, grapeseed oil and vanilla and blend well with a hand mixer.
Mix dry ingredients into wet, blending with a hand mixer.
Gently fold in frozen blueberries.
Scoop batter one heaping 1/4 cup at a time into paper lined cupcake tin.
Bake at 350\u00b0 for 20-25 minutes.
Cool 1-2 hours and then top with Whipped Cream Frosting.
Decorate each cupcake with 4-5 fresh blueberries (place on top of frosting).
Serve.
he frozen yogurt, in a large bowl beat the cream with 2
he frozen yogurt, in a large bowl beat the cream with 2
Preheat oven at 375 degrees with a cookie sheet on the
Press one of the pie crusts into a 9 inch
Put cranberries through food chopper.
Combine with frozen blueberries, sugar, flour and salt.
Place in pastry-lined 9-inch pie pan.
Dot with butter.
Adjust top crust and flute edges; cut vents.
Bake in hot oven (425\u00b0) for 45 to 50 minutes, or until crust is golden.
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.
ch deep dish pie with a 6 cup
Cook thawed blueberries in 1 1/2 cups water for 5 minutes. Add sugar and orange juice; cook for 5 minutes longer.
Combine cornstarch and 1/4 cup cold water; mix well.
Add cornstarch mixture to blueberry mixture, stirring until thickened.
Remove from heat; cool slightly.
Pour into pie shell.
Cover with fresh blueberries.
Serve cold with ice cream or whipped cream.
To make crust: With a fork, mix flour, salt
br>Line a 9-inch pie pan with half of the dough
Blend together milk and lemon juice.
Fold in coarsely chopped blueberries.
Pour into the baked pie shell.
Cover with Cool Whip.
Garnish with whole blueberries and refrigerate.
Quick and good.
Preheat oven to 375 degrees.
Mix the frozen blueberries, pie filling, cinnamon, lemon juice and zest in a bowl. Then pour it into the piecrust. Set aside.
Mix the soften butter, sugar, and flour. Get it to a thick paste. Then add in the remaining ingredients. Mixture should be crumbly.
Pile the crumb mixture on the pie. Bake in the oven for 35-45 minutes. Pie should be golden brown and bubbling.
nch pie plate.
In a large bowl, gently toss blueberries, lemon
ombine in a medium bowl with the blueberries.
In another bowl
astry several times and sprinkle with breadcrumbs.
Save 1 tbsp