Blueberry Desserts


BLUEBERRY CROISSANT PUDDING
3 eggs
2 cups milk
4 tablespoons sugar, divided
1/8 teaspoon almond extract
3 large croissants (preferably stale), shredded (about 4 cups)
2 cups fresh blueberries
1 tablespoon sliced almonds.

Preheat oven to 350°F.  Grease a 1-1/2 quart baking dish.  In a medium-sized bowl, whisk eggs, milk, 3 tablespoons of the sugar and the almond extract. In the prepared baking dish, place 1 cup of the shredded croissant; sprinkle with 1/2 cup of the blueberries.  Repeat three more times. Pour egg mixture on top, gently pressing down with a spoon to submerge blueberry-croissant mixture.  Sprinkle with the remaining 1 tablespoon sugar and the sliced almonds; let stand for 20 minutes. Bake until top is browned and a knife inserted 1 inch from edge comes out clean, about 20 minutes. Serve warm.

Yield: 4 portions


BLUEBERRY CRUMBLE
4 cups fresh or thawed, frozen blueberries
1 to 2 tablespoons sugar
3 packages (1.5 ounces each instant oatmeal with maple and brown sugar)
3 tablespoons butter, softened 

Preheat oven to 375º F.  In a 9-inch pie plate, toss blueberries with sugar.  In a small bowl, combine oatmeal and butter until mixture forms coarse crumbs; sprinkle over blueberries.  Bake until mixture bubbles around the edge and topping is light brown, 30 to 35 minutes.

Yield: 6 portions
Per portion:  197 calories, 3 grams protein, 7 grams fat, 33 grams carbohydrate


BLUEBERRY STEAMED PUDDING
 
5 tablespoons butter, divided
1 tablespoon plus 3/4 cup sugar, divided
4 cups fresh or frozen (unthawed) blueberries, divided
1/2 cup flour
1/2 cup vanilla yogurt
1 teaspoon vanilla extract
6 eggs
 
Using l tablespoon of the butter, grease a 1 1/2-quart microwaveable  round baking dish or bowl and sprinkle with the 1 tablespoon sugar; set aside.

In a large microwaveable dish, toss  2 cups blueberries and the remaining 3/4 cup sugar. Cover loosely with clear plastic wrap and microwave on HIGH (100 % POWER)* until blueberries are tender, about 4 minutes.

In the container of a food processor, combine cooked blueberries, flour, yogurt, vanilla and the remaining 4 tablespoons butter; process until smooth. Add eggs; pulse to blend.

Pour mixture into the reserved buttered dish; stir in remaining 2 cups blueberries. Cover dish loosely with plastic wrap; microwave on HIGH until set in the center, 12 to 14 minutes. Prick plastic wrap to release steam; cover dish with a large plate and let stand 20 to 30 minutes. Uncover and remove plastic wrap; invert pudding onto a serving plate.

Serve warm with additional vanilla yogurt, if desired.
Yield: 8 portions
*Note: Tested in a 625 watt microwave oven