Blue­ber­ries Pop With Fun All Sum­mer Long!

Stanstead Journal - - FORUM -

A crisp crust cov­ers the lus­cious fill­ing in Blue­berry-Apri­cot Pot Pies. (NAPSA)-Blue­ber­ries are na­ture’s lit­tle blue dynamos, ready to blast, burst and bounce their way into any dish you can imag­ine. How­ever you use them, fresh blue­ber­ries pop with their own unique fla­vor, color and fun! In desserts, blue­ber­ries are al­ways a win­ner! Blue­berry pie is a clas­sic and now there’s a vari­a­tion your fam­ily and friends will adore. “Blue­berry-Apri­cot Pot Pies” are baked in in­di­vid­ual serv­ings. When they come out of the oven, guests break the crisp crust to un­cover a fill­ing of lus­cious, plump blue­ber­ries and bits of dried apri­cots un­der­neath. Look­ing for su­per quick sum­mer­time blue­berry desserts? Here are a few ideas:

- ding. De­light the kids by serv­ing the blue­berry pud­ding in ice cream cones!

scoop into bowls.

- berry jam and serve over frozen yo­gurt. Sure, blue­ber­ries taste great, but re­mem­ber there are good, sound rea­sons to en­joy blue­ber­ries. A whole cup has just 80 calo­ries and pro­vides fiber, vi­ta­min C, man­ganese and an­tiox­i­dants. Get more recipes for us­ing blue­ber­ries at www.lit­tle­blue­dy­

Blue­berry-Apri­cot Pot Pies

1 9-inch round re­frig­er­ated pie crust

(from a 15-ounce pack­age) 1/4 cup sugar 4 tea­spoons corn­starch 3 cups fresh blue­ber­ries 1/4 cup dried apri­cots,

cut into 1/4-inch pieces Pre­heat oven to 375° F; lightly but­ter four 3/4-cup (6-ounce) bak­ing cups. Place pas­try flat onto a floured board; in­vert a bak­ing cup 1/2-inch from the edge of the pas­try; with a small sharp knife, cut out a cir­cle 1/2-inch larger than the cup; re­peat to make 4 rounds; cut a small hole in the cen­ter of each. In a medium bowl, com­bine sugar and corn­starch; add blue­ber­ries and apri­cots; toss to coat; di­vide equally among the cups. With wa­ter, lightly moisten the rim of each cup; place a pas­try round on each; fold un­der the edge and crimp. Re­peat. Place cups on a bak­ing sheet. Bake un­til the fill­ing just be­gins to bub­ble, 25 to 30 min­utes. Cool 5 to 10 min­utes. Serve warm.

YIELD: 4 por­tions

Per por­tion: 328 calo­ries, 55g car­bo­hy­drate,

12g to­tal fat, 5g sat­u­rated fat.

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