Description YOU WILL NEED: BLUEBERRIES: 1 Can (20 – 24 OZ / 600 – 700 g) Blueberry pie/fruit filling OR Canned blueberries OR Fresh* blueberries 1 Pint (12 OZ / 300 g) OR 2 – 6 OZ (300 g) containers BUTTER/MARGARINE: 4 Tablespoons (60 g) OR 1/2 stick MELTED (for best results, use butter) OVEN DIRECTIONS: PREHEAT oven to 375° F (190° C – Gas Mark 5). SPREAD blueberry pie/fruit filling OR canned blueberries (drained) OR fresh* blueberries (2 Cups / 300 g) into an 8 or 9 inch (20 – 23 cm) baking dish. COMBINE melted butter with mix until crumbly. Sprinkle mixture evenly over blueberries. BAKE 25 – 30 minutes or until bubbly and golden brown. Serve warm. If desired, top with ice cream or whipped cream. * If using FRESH or FROZEN (thaw & drain) fruit, coat cooking dish with butter or cooking spray and sprinkle 1 Tablespoon (15 g) of sugar over fruit to sweeten. TASTY VARIATIONS: Use your choice of fresh* fruit, canned fruit OR pie/fruit filling in place of blueberries. Blueberry Cheesecake Delight – Blend 1 Pkg. (8 OZ / 230 g) cream cheese, 1 Egg, 1/2 Cup (100 g) sugar and 3 Tablespoons (25 g) flour until smooth. Coat an 8 or 9 inch (20 – 23 cm) baking dish with butter or cooking spray, pour prepared cream cheese mixture into dish. In step 2 above, spread blueberries over cream cheese mixture and continue to step 3. After baking, allow to firm/set for 15 minutes before serving. INGREDIENTS: Cane Sugar, Unbleached Wheat Flour, Whole Grain Rolled Oats, Nonfat Milk, Salt, Corn Starch, Cinnamon, Natural Flavor.
