STYLE

Quick and light blueberry Betty uses local berries for late summer treat

08/29/2012 12:26 EDT | Updated 10/29/2012 05:12 EDT
Take advantage of Canada’s fresh blueberry season and whip up this delicious quick and light dessert.

Blueberry Betty

75 ml (1/3 cup) blueberry preserves

750 ml (3 cups) fresh blueberries

5 slices white bread

30 ml (2 tbsp) butter

45 ml (3 tbsp) sliced almonds

45 ml (3 tbsp) maple syrup

In a 2-l (8-inch) square microwavable dish, stir together blueberry preserves and 30 ml (2 tbsp) water.

Place in microwave oven and cook on high until preserves melt, about 30 seconds; stir in blueberries. Return to microwave and cook until blueberries are hot, but not bursting, 1 to 2 minutes.

Meanwhile, tear bread into coarse crumbs or place in a food processor and process just until coarsely crumbled; set aside.

In a large non-stick skillet over medium-high heat, melt butter. Add breadcrumbs and almonds. Cook, stirring frequently, until golden brown, 4 to 5 minutes.

Stir in maple syrup; cook and stir until mixture begins to thicken, about 1 minute. Remove from heat.

Top blueberries with crumb mixture.

Serve immediately or let cool; serve with lemon sorbet or sherbet, if desired.

Makes 6 servings.

Source: BC Blueberry Council.

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