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Blueberries Up Close and Personal Blueberry Cultivation Comes of Age Harvesting the Blues The Cultivated Blueberry Industry Blueberries: The Gift of Health in a Small Package America's Blue-Blooded Berry Make Sure You're Getting the Honest Blues How to Handle the Blues Buying and Handling Tips Frozen Blues How To Freeze Your Own Blueberries Flavor Partners For Blueberries: Sweet and Savory Blue Batter Blues Salads and Main Dishes Creamy Smoked Turkey and Blueberry Salad Lemon Blueberry and Chicken Salad Blueberry-Onion Sauced Pork Tenderloin Breakfast and Beverages Blueberry Stuffed French Toast Berry Blue Smoothie No Bake Desserts Blueberry Dessert Wraps Blueberry Lemon Charlotte Fresh Blueberry and Lemon Parfait Celebration Desserts Double Blueberry Cookie Pie Red, White and Blueberry Cheesecake Pie Red, White and Blueberry Pound Cake

BREAKFAST AND BEVERAGES

• Cooking spray
• 6 eggs
• 1 teaspoon grated orange peel
• 2/3 cup orange juice
• 3 tablespons sugar, divided
• Pinch salt, optional
• 1 cup fresh or frozen blueberries (thawed and drained, if frozen)
• 8 slices (1-1/4 inches thick) Italian bread 1/3 cup sliced almonds
• Blueberry Orange Sauce (recipe follows)
  

Preheat oven to 400 °F. Spray a large baking sheet with cooking spray. In a medium bowl beat eggs, peel, juice, 2 tablespoons of the sugar and the salt until well blended. Pour into a 13 x 9 x 2-inch baking pan; set aside. In a small bowl combine blueberries and the remaining 1 tablespoon sugar; set aside. With the tip of a sharp knife, cut a 1-1/2-inch wide pocket in the side of each bread slice. Fill pockets with reserved blueberry mixture, dividing evenly. Place filled slices in egg mixture. Let stand, turning once, until egg mixture is absorbed, about 5 minutes on each side. Arrange bread on prepared baking sheet; sprinkle with almonds. Bake until golden brown, about 15 minutes, turning slices after 10 minutes. Serve with Blueberry Orange Sauce.

Yield: 4 to 6 portions

BLUEBERRY ORANGE SAUCE

• 3 tablespoons sugar
• 1 tablespoon cornstarch
• 1/8 teaspoon salt, optional
• 1/4 cup orange juice
• 1 cup fresh or frozen blueberries
• 1 cup orange sections (about 2 oranges)

In a cup combine sugar, cornstarch and salt; set aside. In a small saucepan bring orange juice and 1/4 cup water to a boil. Add blueberries and orange sections. Return to a boil; cook until liquid is released from fruit, about 2 minutes. Stir in sugar mixture; cook, stirring constantly, until sauce thickens, 1 to 2 minutes.

Yield: 2 cups

• 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 a blender container, place blueberries, yogurt, milk, pineapple juice and honey; cover and blend at medium speed until smooth. Increase speed to high; add ice cubes, a few at a time, until finely crushed. Serve immediately.

Yield: 4 portions - about 5 cups