Sunday, July 7, 2013

Rhapsody in Blueberry

Eat, Shrink & Be Merry cookbook

The next time will be tried with strawberries.

Filling

6 cups fresh blueberries
1/3 cup granulated sugar
2 tbsp cornstarch
2 tbsp freshly squeezed lemon juice
2 tsp grated lemon zest (I cut down to 1 since I was using dried)

Topping

1 cup quick-cooking rolled oats (not instant)
1/2 cup all purpose floour
1/3 cup packed brown sugar
1/2 tsp ground cinnamon
1/4 cup butter, melted
2 tbsp apple juice or orange juice

1 cup low fat vanilla yogurt, light whipped topping

Directions

1) Preheat oven to 375F. Spray 9x13 inch baking dish with cooking spray. Add blueberries. Sprinkle blueberries with granulated sugar, cornstarch, lemon juice and lemon zest. Mix well and set aside.

2) To make topping, combine oats, flour, brown sugar and cinnamon in a medium bowl. Add melted butter and juice. Using a fork, stir until mixture resembles coarse crumbs. Sprinkle crumb mixture evenly over coated blueberries.

3) Bake for 30mins, until blueberries are bubbling around edge of pan and crumb topping is golden brown. Cool for 10mins before serving. Serve with a dollop of yogurt or whipped topping. Also tasty with small scoop of vanilla frozen yogurt.

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