Blueberry Almond Coffeecake











Not Yet Reviewed

Prep Time: 15 Minutes

Cook Time: 50 Minutes

Serves: 12



Ingredients

2 cups all-purpose flour

2 teaspoons baking powder

3/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup SPLENDA No Calorie Sweetener, Granulated

2 large eggs

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1/2 cup 2% reduced-fat milk

1 1/2 cups fresh or frozen blueberries

1 egg white

3 tablespoons SPLENDA No Calorie Sweetener, Granulated

3/4 cup sliced almonds



Directions Preheat oven to 350 degrees F. Grease an 8-inch square

baking dish. Set aside.

Combine flour, baking powder and salt in a small bowl. Set aside.

Beat butter at medium speed with an electric mixer until creamy. Add

1 cup SPLENDA Granulated and flavorings; beat at medium speed until

light and fluffy. Add whole eggs, one at a time, beating until

blended after each addition. Add flour mixture to butter mixture

alternately with milk, beginning and ending with flour mixture. Fold

in berries. Spoon mixture into prepared dish.

Beat egg white with a fork; add 3 tablespoons SPLENDA Granulated,

stirring until blended. Stir in almonds. Spoon mixture over batter.

Bake for 50 to 60 minutes or until a toothpick inserted in the center

comes out clean. Cool in pan on a wire rack 10 minutes

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Red, White, and Blueberry Tart











Not Yet Reviewed





Prep Time: 30 Minutes

Cook Time: 15 Minutes

Serves: 8



Ingredients

Standard Crust

1/2 (15 ounce) package refrigerated piecrusts



Filling

1/2 cup SPLENDA No Calorie Sweetener, Granulated

2 tablespoons cornstarch

1 pinch salt

1 cup 2% reduced-fat milk

2 large eggs, lightly beaten

1/2 (8 ounce) package reduced fat cream cheese, softened

1 teaspoon vanilla extract



Topping

1 teaspoon unflavored gelatin

1/2 cup water

1 1/2 tablespoons SPLENDA No Calorie Sweetener, Granulated

1 1/2 tablespoons fresh lemon juice

1 pint fresh blueberries

1 pint fresh strawberries



Directions Preheat oven to 425 degrees F.

FIT one piecrust into a 9-inch tart pan; trim edges evenly to top of

tart pan. Line pastry with aluminum foil, and fill with pie weights

or dried beans. Bake 10 minutes; remove weights and foil. Bake 5

additional minutes or until crust is golden. Cool on a wire rack.

Combine 1/2 cup SPLENDA Granulated, cornstarch, salt, milk, and eggs

in a heavy saucepan; whisk until mixture is smooth. Bring to a boil

over medium heat, stirring constantly. Reduce heat to low and cook

for 1 minute or until mixture thickens.

Beat cream cheese until light and fluffy; gradually add hot custard

mixture to cream cheese, beating until blended. Stir in vanilla.

Spoon filling mixture into prepared tart shell. Press plastic wrap

directly over surface of pie; cool completely.

Sprinkle gelatin over cold water in a small saucepan; stir and let

stand 1 minute. Stir in SPLENDA Granulated and lemon juice; bring

mixture to a boil over medium heat stirring until gelatin dissolves.

Cool mixture to room temperature. Arrange berries over tart; drizzle

berries with glaze; chill 1 hour.

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Very Berry Blueberry Muffins











Read Reviews (5)





Prep Time: 15 Minutes

Cook Time: 30 Minutes

Serves: 12



Ingredients

2 cups all-purpose flour

2 teaspoons baking powder

3/4 teaspoon salt

1/2 cup light margarine, softened

1 cup SPLENDA No Calorie Sweetener, Granulated

1/4 cup honey

2 large eggs

1 teaspoon vanilla extract

1/2 cup 1% low-fat milk

1 cup fresh or frozen blueberries, thawed



Directions Place oven rack in top 1/3 of oven.

Preheat oven to 400 degrees F. Line 12 muffin cups with paper liners.

Lightly spray liners with nonstick cooking spray.

Sift together flour, baking powder, and salt, set aside.

Beat margarine at medium speed with an electric mixer until creamy.

Gradually add SPLENDA Granulated Sweetener and honey beating until

light and fluffy. Add eggs one at a time beating until blended after

each addition. Stir in vanilla. Alternately add flour mixture and

milk, beginning and ending with flour mixture. Beat at low speed

until blended after each addition. Fold in berries.

Spoon batter evenly into paper lined muffin cups. Bake 20 to 22

minutes or until golden. Remove from pan immediately, and cool on

wire rack.

To freeze muffins, wrap in heavy-duty aluminum foil or place in a zip-

top plastic freezer bag. Freeze up to 3 months.

======================



Summer marks the beginning of blueberry season. Below you'll find

just a few tips to help you when shopping for this favorite

summertime berry.

Pick only firm plump blueberries with smooth skin

Choose blueberries with a deep purple or blue color lighter

colors indicate that they're less ripe

Rinse blueberries just before use so they're free from dirt,

fungus, bacteria or pesticides



==============

It's amazing how one little blueberry can pack such a delicious and

nutritious punch. Make them a sweet addition to any meal.

Sprinkle a few blueberries on top of your morning cereal or

pancakes for a low-fat, low-calorie and low-sodium boost of flavor

As a natural source of potassium, blueberries make a great

addition to your baked goods, jams and sauces

Blueberries are high in fiber and antioxidants like vitamin C

toss a few into your favorite summer salad to make your greens even

healthier



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Blueberries are ripe for the pickin' from May to October, but follow

these simple steps for freezing them and they should last about one

year in your freezer.

Blueberries should be completely dry before placing them in the

freezer, so don't wash them before freezing

Spread unwashed blueberries in a single layer on a cookie sheet

and freeze until firm, then transfer the frozen berries to freezer-

safe plastic bags or containers

When you're ready to enjoy your blueberries, thaw them in the

refrigerator, then give them a quick rinse and let them dry





Kelly in IL