Celebrate Blueberry Season With A Classic (NAPSA)—Summeris the sea- son for blueberries and there are so many healthful ways to celebrate them—on cereal in the morning, tossed into a salad for lunch or to just pop in your mouth anytimelike candy. And for summer get-togethers, try something special—Blueberry Shortcakes, an updated version of a great American classic. The sim- ply delicious blueberry sauce takes less than 10 minutes to prepare; the quick shortcakes are so easy that even the kids can help. On another day, serve the blue- Blueberry Shortcake is a delicious berry sauce over yogurt and gra- wayto celebrate blueberry season. that nature has to offer: good nutrients and luscious flavor. Just juice. Cook over medium heat, in a healthy diet is a convenient small bowl, combine the corn- nola, ice cream or pound cake. Blueberries combine the best tablespoons sugar and orange half a cup of delicious blueberries stirring occasionally, until the berries just begin to pop. Ina way to boost daily amounts of required nutrients. starch and 2 teaspoons cold water; stir into the blueberry or send a stamped self-addressed blueberries; set aside. Preheat For more nutrition information and recipes, visit www.blueberry.org envelope to: Blueberry Recipes, U.S. Highbush Blueberry Council, 2390 EK. Bidwell St. #300, Folsom, CA 95630. BLUEBERRY SHORTCAKES 4 cups fresh blueberries, divided 5 tablespoons sugar, divided % cup orange juice 1 teaspoon cornstarch 2% cups all-purpose baking mix % cup fat-free milk 3 tablespoons butter, melted Whippedtopping, as needed In a medium saucepan, com- bine 3 cups blueberries with 2 mixture. Stir 1 minute; remove from heat. Add remaining oven to 425 F. Grease a baking sheet. In a medium bowl, stir together baking mix, 3 tablespoons sugar, milk and butter until a soft dough forms. Turn out onto a floured board and pat to a 5- by 7-inch rectangle. With a 2%-inch cookie cutter, cut 6 rounds. Place on the bak- ing sheet; bake 10 to 12 min- utes or until golden. Split the warm shortcakes and set the bottoms on serving plates. Divide the blueberry sauce among the shortcakes. Spoon whipped topping on the blueberries; top with remaining shortcake halves. Sprinkle with powdered sugar, if desired. Yield: 6 portions
