Blueberries top the list of fruits for total antioxidant and free-radical fighting power in addition to their great taste and fiber content. Here are a few ideas for using your blueberries:

* Add 1/4 Cup to your smoothie
* Add 1/2 - 1 Cup to your Pancake or Muffin Batter

Blueberry Parfait:
Layer fruit yogurt, fresh blueberries and granola in a parfait glass or serving bowl and repeat twice for three layers. Add a dollop of whipped cream.
 
Lite Blueberry Cobbler
1/2 20 oz. can crushed pineapple 
2 1/2 cups fresh or frozen blueberries 
1/8 cup sugar 
1/3 cup cake mix (full box=3 1/2C) Moist Classic Yellow Cake Mix
1T melted butter or margarine 
1/2 cup chopped pecans (optional) 
1T cup sugar, for top

Lightly grease a 6 x 9 inch baking pan or dish.  Spread the undrained pineapple over bottom of pan.  Add the layer of blueberries.  Sprinkle with sugar (1/8 cup).    Sprinkle 1/3 C dry cake mix on top of the fruit layers.  Drizzle melted butter over dry cake mix; top it with layer of pecans.  For a crunch glaze, sprinkle the 1T sugar on top.  Bake in a preheated 350 degree oven for about 25 minutes.  Remove from oven and cut through top to bottom of pan with spoon to permit juice to come up through the cake.  Bake another 10-20 min until top is lightly browned. This will freeze well.

Blueberry Syrup
2 cups fresh blueberries
6 Tablespoons of splenda
2 Tablespoons fresh squeezed lemon juice
1/4 teaspoon cinnamon
1 teaspoon cornstarch dissolved in 1 teaspoon water.

Combine blueberries, splenda, lemon juice, and cinnamon in a small saucepan over a med heat and bring to a boil. Stir in the dissolved cornstarch. Cook until the blueberries begin to fall apart and the sauce thickens. Great over pancakes or fresh fruit and ice cream.

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