1 cup low-fat vanilla ice cream
1 cup fresh or frozen blueberries (do not thaw)
½ cup light peaches
½ cup unsweetened pineapple juice
¼ cup low-fat vanilla yoghurt
Place all ingredients in blender. Cover and mix until smooth, about 30-45 seconds.
12 slices day-old white bread, crusts removed
1 cup fresh or frozen blueberries.
2 cups milk
1/3 cup maple syrup or honey
2 x 250g cream cheese
2 tablespoons cornflour
1 cup water
1 cup sugar
1 cup fresh or frozen blueberries
1 tablespoon butter
Cut bread into 2cm cubes, place half in a greased baking dish. Cut cream cheese into 2cm cubes and place over bread. Top with blueberries and remaining bread. In a large bowl beat eggs. Add milk and syrup; mix well. Pour over bread mixture. Cover and chill overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 180ºC for 30 minutes. Uncover and bake a further 30 –35 minutes until golden brown and the middle set.
Sauce: In a saucepan, combine sugar and cornflour, add water. Bring to boil over medium heat, boil for 3 minutes, stirring constantly. Stir in blueberries, reduce heat. Simmer 8-10 minutes or until berries have burst. Stir in butter until melted. Serve over Pudding.
Dash fruit juice
1 level tablespoon flour
1 heaped tablespoon icing sugar
A few drops vanilla essence
1 punnet of fresh blueberries or approx 1 cup frozen blueberries
Cream first four ingredients, then add blueberries. Microwave on high for 1 ½ minutes, stir, then cook for another 1 ½ minutes. Leave to cool.
Great in cakes, with or without cream.
1-2 cups ripe, cubed/sliced fruit
1 cup sugar
1 teaspoon vanilla
1 ¼ cups self raising flour
½ cup blueberries
1 teaspoon baking powder
2 large eggs
1 tablespoon white sugar
¼ cup chopped walnuts/toasted almonds/toasted hazelnuts
Choose whatever nuts best complement the fruit you are using. Toast them lightly under a grill or in oven as it heats to 180°C. As soon as the nuts are cool, chop them finely with a sharp knife, mix them with the white sugar and put aside. Melt butter until just liquid. Add the second measure of sugar, eggs and vanilla and beat until blended. Shake the flour and baking powder through a sieve, then mix in half the nut and sugar mixture. Spread the cake batter evenly in a buttered or sprayed 23-25 cm cake tin. Peel the fruit if necessary and cut into 2cm cubes or slice it. Arrange cubes at random over the mixture. Sprinkle berries over the batter too, and then sprinkle the remaining nut and sugar mixture over the fruit and berries. Bake at 180°C for about 45 minutes, until the cake has risen round the fruit and browned lightly and evenly. Sprinkle with icing sugar and serve with whipped cream. Suitable fruit includes peaches, nectarines, plums, apples, pears and kiwifruit.