JUST A FEW OF OUR FAVORITE RECIPES:

Apricot-Filled Blueberry Biscuits





1 package (12 ounces) frozen blueberries, unthawed or
2-1/2 cups fresh blueberries
2-1/4 cups all-purpose baking mix (like Bisquick)
2/3 cup milk
2 tablespoons sugar
1 teaspoon ground cinnamon
1/2 cup apricot jam

Heat oven to 450°F. Reserve 1/2 cup blueberries for garnish. In a large bowl combine baking mix, milk, sugar, cinnamon and remaining 2 cups blueberries. Stir just until soft dough forms. Turn dough onto surface dusted with baking mix; knead 5 times. Roll 1/2-inch thick; cut dough with a 3-inch heart or other shaped cookie cutter. Place on ungreased cookie sheet. Gently re-roll and cut out scraps; place on cookie sheet. Bake until golden brown, 8 to 10 minutes. To serve: Slice biscuits horizontally in halves; spread apricot preserves on bottom halves; cover with tops. Serve with reserved blueberries and whipped cream, if desired. (Any unfilled biscuits may be frozen for later use.)

Yield: 8 servings

Fluffy Blueberry Pancakes

1-1/2 cups part-skim ricotta cheese or drained small-curd cottage cheese
1/4 cup butter, melted
4 egg yolks
1/2 cup flour
1/4 cup sugar
2 teaspoons grated lemon peel (yellow part only)
8 egg whites
2 cups fresh blueberries

In a medium-sized bowl, combine ricotta, butter and egg yolks until blended. In a small bowl, stir together flour, sugar and lemon peel. Stir dry ingredients into ricotta mixture. In a medium-sized bowl, beat egg whites until they form soft peaks. Fold egg whites and then blueberries into batter. Over medium heat, form cakes by spooning 1/4 cup of batter per pancake onto a hot lightly greased griddle or skillet. Cook cakes, turning once, until browned, about 4 minutes. Serve with Blueberry Ginger Sauce.

YIELD: 6 portions (24 pancakes)

Per portion: 314 calories, 26 g carbohydrate, 16.6 g total fat, 9 g saturated fat

Blueberry Ginger Sauce
In a large saucepan, combine 2 cups fresh blueberries, 1/4 cup sugar, 1 tablespoon cornstarch and 1 tablespoon finely chopped crystalized ginger or 1/2 teaspoon dried ground ginger; stir in 1/3 cup water. Over medium-high heat, bring to a boil; cook and stir until sauce thickens, about 1 minute.

Berry Blue Smoothie



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
1-1/2 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-Onion Sauced Pork Tenderloin





3/4 to 1 pound pork tenderloin
2 tablespoons butter, divided
2 medium onions, sliced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons sugar
1/4 cup port wine or sweet sherry
2 tablespoons balsamic vinegar
1 cup fresh or frozen blueberries
1 cup chopped cherry tomatoes

Preheat broiler. Broil pork, turning occasionally, until cooked through, about 20 minutes. Remove to a platter; cover to keep warm. Meanwhile, in a large skillet over medium-high heat, melt 2 tablespoons of the butter. Add onions, salt and pepper; cook until onions are golden, about 10 minutes. Add sugar; cook until onions are caramelized, 3 minutes longer Add port, balsamic, blueberries and tomatoes; bring to a boil. Remove from heat. Thinly slice pork and serve with sauce.

Yield: 4 servings

Lemony Blueberry Cheese Tart

1 (9-inch) frozen pie crust, thawed
1 container (8-ounce) or 1 cup mascarpone cheese or 1 package (8-ounce) cream cheese, softened
5 tablespoons lemon curd*, divided (purchased or homemade from recipe below)
2 cups fresh blueberries

Preheat oven to 375°F. Press the pie crust into a 9-inch tart pan with removable bottom, or leave in the original aluminum pie tin. With the tines of a fork, pierce the bottom and sides. Bake until lightly browned, about 10 minutes; refrigerate until cool, about 10 minutes. In a small bowl, stir together cheese and 3 tablespoons of the lemon curd until smooth. (If mixture is too thick to spread, stir in a small amount of milk.) Spread mixture in the bottom of the cooled tart shell. In a medium-size bowl, gently stir the blueberries and the remaining 2 tablespoons lemon curd until thoroughly combined. Spoon the blueberries evenly over the mascarpone layer. Cover and chill 2 hours. To serve, remove the sides of the tart pan if used; cut into wedges.

YIELD: 8 servings
* Lemon curd can be found in the jam and jelly section of the supermarket.

Per portion: 258 calories, 22 g carbohydrate, 19 g total fat, 8.9 g saturated fat