Fruit Sauce

Cook 1 bag of frozen unsweetened blueberries + 3/4 c water + 1/4 c honey or maple syrup. In about 10 minutes when fruit is tender, stir in 1 T + 1 t tapioca starch dissolved in 1/4 c cool water. Stir for about two minutes until it bubbles, thickens, and the liquid becomes clear. [May cut peach slices into bite-size pieces while fruit is cooking, if you wish.]

Spoon warm blueberry sauce over the warm Maple Cake or Sweet A-B-Q "Corn Bread" for a delicious - and memorable - breakfast

Berries a la mode

Place 2 c berries, such as raspberries, blueberries or strawberries, in a baking dish. Sprinkle with 1/8 t cinnamon and 1/3 c low-fat granola. Bake at 350 F until fruit is bubbling, about 30 minutes. Top each serving with 1/2 c fat-free vanilla ice cream.

Marinated Fruit Salad

Marinade: 1/2 c honey
1/4 c water
1/4 c lemon juice
1/4 c orange juice

Fruit for salad:
2 c raspberries
2 c black berries
2 nectarines, sliced
2 c halved strawberries
1 c blueberries

Combine honey and water in small saucepan and bring to a boil over high heat. Reduce heat and simmer 5 minutes, stirring occasionally. Add lemon and orange juices and cool completely.

Place all the fruit in large bowl and pour the cooled marinade over all. Cover and refrigerate at least 2 hours before serving. Serves 8

Blueberry-Brown Sugar Scottish Oatmeal

1/2 c rolled oatmeal (not instant)
1 scant cup rice milk
1 t brown sugar or brown Splenda
1/4 c fresh or unthawed frozen whole blueberries

Combine all ingredients in a microwave safe bowl large enough to prevent boil-over, and stir well. Microwave on high for 2 minutes and stir. Microwave another 1-2 minutes until berries pop and oatmeal is thickened.

Makes 1 serving.

Blueberry Syrup

1 1/4 c fresh blueberries
3/4 c water
2 T Splenda or 1 T stevia

Rinse the berries and simmer with water and sugar in a small saucepan until soft (about 5 minutes), then puree in a blender. Makes 1 1/3 c