Creamy Minted Blueberry Tortilla Wraps

  • 4 Burrito Size Flour Tortillas
  • 8oz. fat free cream cheese (at room temp.)
  • 2 Tbsp lime juice
  • 2-3 Tbsp chopped fresh mint
  • 1/4 tsp ground cinnamon
  • 3 cups fresh blueberries
  • 1 cup diced mango or pineapple

Creamy Minted Blueberry Tortilla Wraps

In a small bowl combine the cheese, lime juice, mint, cinnamon (and sugar or honey, if desired) and beat until blended. Set aside. Toss together the blueberries and mango (or pineapple) in another bowl.

Heat each tortilla (separately) in an ungreased skillet over a medium-high heat for about 15 seconds. Turn and heat other side for about 10 seconds. Spread tortilla with one-quarter of the cheese mixture. Distribute one cup of the blueberry mixture over the bottom 3 quarters of the tortilla, leaving the top with cheese only. Gently press the fruits into the cheese. Fold in both sides of the tortilla about one inch, then roll up snugly towards cheese end. To serve, slice each wrap in half on a slight diagonal cut. Serves 8 as a snack or dessert.

 

New York-Style Cheesecake with Blueberry Swirl

  • 1 cup Honey Maid Graham Cracker Crumbs
  • 1 cup plus 3 Tbsp. sugar divided
  • 3 Tbsp. butter or mararine, melted
  • 5 pkg.(8oz. each) Cream Cheese (softened)
  • 3 Tbsp. flour
  • 1 Tbsp. vanilla
  • 1 cup Sour Cream
  • 4 eggs
  • 2 cups fresh or thawed frozen blueberries

New York-Style Cheesecake with Blueberry Swirl

Preheat oven to 325 degrees F. Mix crumbs, 3 tbps. of the sugar and butter. Press firmly onto bottom of foil lined 13x9-inch baking pan. Bake 10 minutes.

Meanwhile, beat cream cheese, remaining 1 cup of sugar, flour, and vanilla in a large bowl with electric mixer on medium speed until well blended. Pour over crust. Puree the blueberries in a blender or food processor. Gently drop spoonfuls of the pureed blueberries over batter; cut through batter several times with knife for marble effect.

Bake at 325 degrees F for 50 minutes or until center is almost set; cool. Cover and refrigerate at least 4 hours before serving. Makes 16 servings.

 

Double Blueberry Pie

  • 1 jar (10 ounces) blueberry all-fruit spread
  • 1/4 teaspoon ground cinnamon
  • 4 cups of fresh blueberries
  • 1 frozen or homemade 9-inch pie shell, baked
  • Sweetened whipped cream or vanilla ice cream

Double Blueberry Pie

In a small saucepan or microwave bowl, combine fruit spread and cinnamon. Warm over low heat for 2 or 3 minutes, stirring constantly, or microwave on high about 1 minute, just until liquefied. In a large bowl, combine berries and fruit spread mixture; spoon into the baked pie shell. Cover loosely with waxed paper and chill until set, 1 to 2 hours. Serve with whipped cream or vanilla ice cream.

Yield: 6 portions

 

Blueberry Sauce

  • 2 cups fresh or frozen blueberries, thawed if necessary
  • 1/4 cup each orange juice and water
  • 1 tablespoon cornstarch
  • 1/4 teaspoon grated orange peel
  • 1/8 teaspoon ground nutmeg
  • Dash of salt

Blueberry Sauce

Combine all ingredients in saucepan. Cook and stir over medium heat 4 to 5 minutes or until thickened. Makes about 2 cups.

Preparation time: Less than 15 minutes

Serving Tip: Serve on pancakes, waffles, blintzes, ice cream, pudding, pound or angel food cakes.