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

NO BAKE DESSERTS

BLUEBERRY DESSERT WRAPS

• 3 tablespoons sugar
• 1-1/2 teaspoons cornstarch
• 1/2 cup orange juice
• 1-1/2 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; return to a boil; boil and stir for 1 minute. In a mixing bowl beat cream cheese until light. Add confectioners sugar and vanilla; beat until smooth and creamy. Spread each tortilla with about 2 tablespoons of the cheese mixture. Place about 6 frozen blueberries across the center of each tortilla. Roll jelly-roll style. 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. Repeat with remaining butter and 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

BLUEBERRY-LEMON CHARLOTTE

• 2 packages (3 ounces each) lemon gelatin
• 2 cups fresh blueberries, divided
• 1-1/2 cups plain lowfat yogurt
• 1 package (14 ounce loaf) fat-free pound cake
• Blueberry Honey Sauce (recipe follows)

In a large bowl, combine lemon gelatin with 2 cups boiling water, stirring constantly until completely dissolved, about 2 minutes. Stir in 1-1/2 cups of the blueberries and the yogurt until smooth. Cut cake in 14 (1/2-inch) slices. Cut each slice into 3 x1-inch rectangles. Arrange rectangles upright around edge of an 8-inch springform pan; arrange remaining pieces to cover bottom of pan. Spoon in blueberry-yogurt filling. Scatter remaining 1/2 cup blueberries over top. Cover; chill until firm, about 2 hours. Serve with Blueberry Honey Sauce, if desired.

Yield: 8 portions

Per Portion: 257 calories, 6 g protein, 1 g fat, 55 g carbohydrate

BLUEBERRY HONEY SAUCE

• 1/2 cup honey
• 1/4 teaspoon ground ginger
• 1 cup fresh blueberries
• 2 tablespoons fresh lemon juice

In a small saucepan, combine honey and ginger; bring to a boil. Stir in blueberries; return to a boil. Remove from heat; stir in lemon juice. Transfer mixture to a blender container and whirl until smooth. Serve over Blueberry-Lemon Charlotte or spoon over cut-up fruits.

Yield: 1 cup

Per 1-tablespoon portion: 38 calories, 0 g protein, 0 g fat, 10 g carbohydrate

FRESH BLUEBERRY AND LEMON PARFAIT

• 1 package (3.4 ounces) instant lemon pudding
• 1-1/2 cups milk
• 1 cup heavy (whipping) cream
• 12 gingersnap cookies, coarsely crushed (about 1 cup)
• 1 pint fresh blueberries (2 to 2-1/2 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