Blueberry Best! for Healthy Living Cookbook by Lori Pirog

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By Lori Pirog

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Stir in sugar mixture; cook, stirring constantly, until sauce thickens, about one minute. com 60 Blueberry Pineapple Topping 1 can (8 ounces) crushed pineapple (do not drain) 1 cup fresh or frozen blueberries 1/2 tbsp cornstarch In a small non-reactive saucepan mix cornstarch, sugar, and crushed pineapple. Over medium heat bring pineapple mixture to a boil. Stir in blueberries; remove from heat. May be served at room temperature or chilled over ice cream, cake, or cut up fruit. Blueberry Pepper Dressing 1/4 cup firmly-packed light brown sugar 3 tbsp.

Diced red onion 1 tbsp. dried cilantro 2 tsp. peanut oil 1 tsp. grated lime peel 2 oz. ) canned green chilies salt to taste Combine all ingredients except salt. Season with salt to taste. Refrigerate at least one hour before serving. Store in refrigerator. Serve with grilled fish or chicken. Blueberry Orange Sauce 2 tbsp. sugar 3/4 tbsp. cornstarch pinch of salt 1/4 cup orange juice 1 cup fresh or frozen blueberries Sections from one orange Combine sugar, cornstarch and salt; set aside. In a small non-reactive saucepan bring orange juice and 1/4 cup water to a boil.

Dot with butter. Roll out pastry and trim to fit the baking dish. Cut three or four 1-inch slits in the top. Sprinkle pastry with sugar. Bake for 30 minutes in a preheated 400 degree oven. Recipe may be doubled using a 9 x 13 inch pan. TIP: The tapioca keeps the Deep Dish Pie from being overly “runny” when the apples and blueberries are especially juicy. What also helps is having 3 or 4 deep slits in the top crust of a two crust pie to allow for the escape of steam. com 43 Blueberry Chess Pie 1 cup sugar 6 tbsp.

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