Chilled Blueberry Soup (Serves 6)

  • 4 1/2 cups blueberries, fresh or unsweetened frozen
  • 1 1/2 cups pineapple juice, unsweetened
  • 1 1/2 tsp lemon juice
  • 3/4 tbsp vanilla extract
  • 2 tbsp low-fat yogurt, plain

Place 3 cups blueberries, vanilla, and pineapple and lemon juices in blender and puree until smooth. Divide into 6 bowls that have been chilled. Stir 1/4 cup of the remaining blueberries into each bowl and top with a teaspoon of yogurt.


Blueberry Cobbler (Serves 6)

  • 1 cup Flour
  • 1 cup Sugar
  • 1 cup Milk
  • 1 tsp Vanilla
  • 1 Egg
  • 1 Stick of butter
  • 16 oz Blueberries

Melt butter in a 9x13 inch baking dish. Mix together the flour, sugar, milk, vanilla, and egg in a large mixing bowl. Add to the baking dish with the melted butter. Add the blueberries. Don't mix them in; just add them. Bake at 350 degrees for 30 to 40 minutes.


Blueberry Potato Salad (Serves 6)

  • 1/4 cup White Wine Vinegar
  • 1 tbsp Olive Oil
  • 1/2 tsp Sugar
  • 1/2 tsp Salt
  • 1/2 tsp Dried Basil; Crushed
  • 1/8 tsp Black Pepper
  • 4 cups Potatoes; Cooked And Sliced
  • 1 cup Fresh Blueberries
  • 1/2 cup Cucumber; Diced
  • 1/2 cup Carrot; Shredded
  • 2 tbsp Scallions; Chopped
  • 2 tbsp Parsley; Chopped

Blend together well the vinegar, oil, sugar, salt, basil, and pepper. Add the mixture to a large bowl; add the potatoes then mix well. Stir in the blueberries, carrot and cucumber. Sprinkle with the chopped scallions and parsley.


French Toast with Fresh Blueberries (Serves 4)

  • 3 eggs
  • 1 tsp vanilla Cinnamon, to taste
  • 2 tbsp butter
  • 1 loaf white bread cut into 1-inch slices
  • 2 cups fresh blueberries
  • 2 cups Powdered sugar for dusting on top
  • 2 cups Maple syrup, warmed

In a shallow dish beat together the eggs, vanilla, and cinnamon. In a non-stick skillet or griddle melt butter over moderate heat. Dip bread slices into egg mixture and transfer to hot skillet and cook for 2-3 minutes per side until golden brown. Transfer French toast to a plate, sprinkle with blueberries and powdered sugar. Serve with warm maple syrup.


Blueberry Oat Bars (Makes 10 Bars)

  • 1 3/4 cup Quaker Oats, uncooked -- (quick or old-fashioned)
  • 1 1/2 cup All-purpose flour
  • 3/4 cup Brown sugar, firmly packed
  • 1/2 cup Chopped nuts
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt (optional)
  • 3/4 cup Margarine or butter; melted
  • 2 cups Fresh or frozen blueberries
  • 1/2 cup Granulated sugar
  • 3 tbsp Water
  • 2 tbsp Cornstarch
  • 2 tsp Lemon juice

Preheat oven to 350 degrees F. Grease an 11x7-inch glass baking dish. Combine oats, flour, brown sugar, nuts, baking soda and salt. Add margarine, mixing until crumbly. Reserve ¾ cup mixture; press remaining mixture onto bottom of prepared dish. Bake 10 minutes. Meanwhile, combine blueberries, granulated sugar and 2 tablespoons water. Bring to a boil, simmer 2 minutes, uncovered, stirring occasionally. Combine remaining 1 tablespoon water, cornstarch, and lemon juice; mix well. Gradually stir into blueberry mixture; cook and stir about 30 seconds or until thickened. Spread over partially baked base to within 1/4 inch of edge; sprinkle with reserved oat mixture. Bake 18 to 20 minutes or until topping is golden brown. Cool on wire rack; cut into bars. Store tightly covered.

NUTRITIONAL ANALYSIS per bar: * calories 272 * carbohydrates 37 g * protein 4 g * fat 12 g * calcium 24 mg * sodium 150 mg * cholesterol 0 mg * dietary fiber 2 g