j BLUEBERRY DESSERT WRAPS



j BLUEBERRY DESSERT WRAPS
3tablespoons sugar
11/2 teaspoons cornstarch
1/2 cup orange juice
11/2 cups frozen or fresh blueberries, divided
1 package (8 ounces) light or lowfat cream cheese, softened
1/4 cup confectioners sugar
1 teaspoon vanilla extract
8 (7-inch) flour tortillas
2 tablespoons butter
Prepare sauce: In a small saucepan combine sugar and cornstarch; stir in orange juice. Cook and stir over medium heat until sauce is clear and thickened, about 5 minutes. Stir in 1 cup blueberries and return to a boil. Boil and stir for 1 minute.
Prepare filling: In a mixing bowl, beat cream cheese until light. Add confectioners sugar and vanilla. Beat until smooth and creamy.
Assemble wraps: Spread a tortilla with about 2 tablespoons of the cheese mixture. Place about 6 frozen blueberries across the center of each tortilla. Roll jelly-roll style. Repeat with remaining wraps. In a medium skillet, melt 1 tablespoon butter over medium heat; place half of the wraps seam side down in skillet and cook turning occasionally until evenly browned, about 3 minutes. Remove from pan and keep warm while cooking the remaining wraps.
Serve topped with hot blueberry sauce.
Yield: 8 wraps, 1 cup sauce
Per wrap with 2 tablespoons sauce: 234 calories, 6 g protein, 10 g fat , 31 g carbohydrate, 27 mg sodium
j FRESH BLUEBERRY AND LEMON PARFAIT
1 package (3.4 ounces) instant lemon pudding
11/2 cups milk
1 cup heavy (whipping) cream
12 gingersnap cookies, coarsely crushed (about 1 cup)
1 pint fresh blueberries (2 to 21/2 cups)
Prepare instant lemon pudding according to package directions, using the milk. In a medium bowl, with an electric mixer at medium-high speed, beat cream until soft peaks form. Fold whipped cream into prepared lemon pudding.
In either 4 to 6 individual serving glasses or a 1-quart bowl, spoon a layer of the pudding mixture; sprinkle lightly with cookies and a layer of blueberries. Repeat layers one more time, ending with the pudding. Refrigerate, covered, for about 30 minutes. Garnish with mint sprigs and blueberries, if desired.
Yield: 4 to 6 portions
DOUBLE BLUEBERRY PIE
1 frozen or homemade pie shell (9 inch)
1 jar (16 ounces) blueberry jam or fruit spread
1/4 teaspoon ground cinnamon
2 cups fresh blueberries
Sweetened whipped cream or vanilla ice cream (as needed)
Following package or recipe directions, pre-bake pie shell; cool. In a microwaveable dish, combine blueberry jam and cinnamon. Microwave on high until mixture liquefies, about 1minute. Stir in fresh blueberries. Spoon blueberry mixture into prepared shell. Chill. Serve with whipped cream or vanilla ice cream.
Yield: 6 portions
BERRY BLUE SMOOTHIE k
2 cups fresh or slightly thawed frozen blueberries
1 container (8 ounces) lowfat vanilla yogurt
1 cup milk
1 can (6 ounces) unsweetened pineapple juice
3 tablespoons honey
11/2 cups ice cubes (about 16 cubes)
In the container of an electric blender container, place blueberries, yogurt, milk, pineapple juice and honey; whirl until smooth. Add ice cubes, a few at a time, whirl until finely crushed. Serve immediately.
Yield: 4 portions (about 5 cups)
Per Serving: 200 calories, 5 grams protein, 3 grams fat, 40 grams carbohydrate
BLUEBERRY-MANGO COLADA SALAD
2 cups fresh blueberries
2 mangos, peeled, seeded and sliced (about 13/4 cups)
1/4 cup frozen pi & ntilde;a colada mix, thawed
1 tablespoon dark rum (optional)
In a large bowl, combine blueberries, mangos, pi & ntilde;a colada mix and rum. Into 4 martini glasses or dessert dishes, spoon fruit mixture, dividing evenly. Garnish with blueberries, mango slices and thin lime slices threaded onto long toothpicks, if desired.
Yield: 4 portions
Per Portion: 130 calories, 1g fat, 1g protein, 31g carbohydrate

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