Get Saucy with Blueberries!

British Columbia is an ideal place to grow blueberries thanks to fresh air, clean water, fertile soil, and dedicated growers. We can expect about 90 million pounds of blueberries to be harvested this summer, and they will be distributed to retail stores throughout most of Canada. Harvest begins in mid-July and continues through early October. Meanwhile we can enjoy plump, juicy BC blueberries-from the freezer! Below is a frozen blueberry recipe you'll want to try and share with your readers! Saucy Blueberries, with only three ingredients, is super easy to make and can be used in so many ways.

Warm, it's perfect on pancakes or waffles, or as a sauce for bread pudding or pound cake. Spread Saucy Blueberries in a serving dish and sprinkle with crumbled oatmeal cookies for an instant blueberry crisp. Or, chill and stack it in parfait glasses with crispy cereal and yogurt; for dessert, spoon it over vanilla pudding or ice cream, or layer it in a trifle. A half-cup serving of Saucy Blueberries has fewer than 100 calories, so go ahead! Enjoy yourself! Go to [url=http://www.bcblueberry.com]http://www.bcblueberry.com[/url] where you'll find more recipes, nutrition and other information! For a high-resolution photo or more information, contact marcy@lewis-neale.com or 212-420-8808.

Saucy Blueberries

• 2 tablespoons (25 mL) sugar
• 2 teaspoons (10 mL) cornstarch
• 3 cups (750 mL) frozen blueberries, not thawed

In medium saucepan, stir sugar and cornstarch together until blended; add frozen berries, toss until uniformly coated. Cover and cook over very low heat, stirring occasionally, until the berries thaw and the mixture starts to boil, 5 to 7 minutes. Remove lid, cook, stirring constantly, until boiling and thickened, 1 to 2 minutes. Stir in lemon juice or additional sugar, if desired. Yield: 4 portions (about 2 cups or 500 mL) Per 1/2-cup serving: 92 calories; 0 g protein; 22 g carbohydrate; 1 g total fat; 0 g saturated fat; 0 mg cholesterol; 3 mg vitamin C; 3 g dietary fibre

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