Cream the lemon curd and mascarpone cheese.
Zest the lemon and mix in with the cheese mixture (I sometimes add a drop or two of lemon oil for more kick).
Spread on your prepared, baked, cooled cake.
Top cheese mixture with fresh blueberries.
Brush blueberries with apricot glaze.
Garnish with lemon twist or fresh flowers.
Keep refrigerated until ready to serve.
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.
egrees F (190 degrees C) for 10 minutes or until golden
Warm cheese in microwave oven for 5-10 seconds just to
and or with a mixer for 1-2 minutes, until smooth
Combine water and sugar; bring to a boil.
Add mint (chopped or bruised to bring out flavor).
Strain and chill.
Add to blueberries and cantaloupe.
Serve in sherbet glasses or bowls with a sprig of fresh mint.
Great on a hot evening for dessert.
Place 2 cups of fresh blueberries in baked pie shell. In a saucepan, combine water, cornstarch, 1/4 teaspoon salt and 3/4 cup sugar. Mix well and add 2 cups fresh or frozen blueberries. Bring to a boil and continue to boil for 5 minutes or until thick and clear. Add butter and lemon juice. Pour filling over berries in pie shell and allow to cool. Makes 1 pie (8 servings).
Using a fork, break up cream cheese in a medium bowl.
Add yogurt to the bowl along with honey.
Using an electric mixer, beat at high speed until light and creamy.
Stir in lemon zest.
Layer the lemon cream and blueberries in dessert dishes or wineglasses.
If not serving immediately, cover and refrigerate for up to 8 hours.
Combine dry ingredients thoroughly. (This keeps the cornstarch from clumping.).
Stir in berries and lemon juice.
Microwave about 5 minutes total, stirring every 30 seconds and crushing many of the blueberries, until thick.
Stir in butter and lemon juice.
Cool somewhat.
Gently stir in fresh blueberries and pour into prepared pie shell.
Refrigerate at least 4 hours before serving.
Top with sweetened whipped cream if desired.
Put 2 cups fresh blueberries in cooled pie shell.
Boil remaining ingredients over medium heat until thickened.
Remove form heat.
Add 1 tablespoon butter; cool mixture.
Put mixture over fresh blueberries.
Put pie in refrigerator to set.
Bake pie shell.
Cook 1 cup of fresh blueberries, sugar, water and cornstarch together until mixture begins to thicken and turns blue.
Into cooled pie shell, put remaining 3 cups uncooked blueberries.
Pour cooked mixture on top.
Refrigerate; top with Cool Whip.
egetables and herbs needed for the SAUTE FOR FRESH ITALIAN SAUCE (1 medium
inch springform pan. Bake for 10 mins, or until golden
o 425 degrees f.
for at-least 20 minutes.
oil. Reduce heat and simmer for 3 minutes; strain and add
id, and stir in blueberries and taste for acidity. Different wines have
exture.
Add fresh blueberries. If you use frozen blueberries, dust with a
Mix together brown sugar & sour cream.
Fold in fresh blueberries & peaches. Set aside.
Place your prepared crepe on a serving plate.
Spoon the fruit mixture in the middle of a crepe. Fold in both sides.
Garnish generously with whipped cream along the crepe, and add the blue pansy flower and a sprinkling of wild blueberries.
Serve and enjoy!
ixture to larger bowl. Add fresh blueberries and toss to coat them
Combine blueberries, sugar and first amount of