STYLE
08/29/2012 12:26 EDT | Updated 10/29/2012 05:12 EDT

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

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.