Blender Ice Cream

Place all ingredients in heavy duty blender gradually increase speed to high. Blend for approximately 30 to 60 sec until noticeably stiff. Serve immediately.

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Blueberry Pear Cobbler

Drain pears, reserving ¾ C liquid. Combine 3 T sugar and cornstarch in a med saucepan; stir well. Stir in reserved ¾ C liquid, and bring to a boil over med. heat. Cook 1 min, stirring constantly. Remove from heat, and gently stir in chopped pears and blueberries. Spoon mixture into an 8" sq. baking dish coated with cooking spray. Combine flour, 1 T sugar and baking powder in a med bowl; stir well. Add milk, stirring just until dry ingredients are moistened. Drop mixture by tablespoonfuls over fruit mixture. Sprinkle with 2 tsp sugar. Bake at 400° F. for 20 - 25 min or until golden

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Whole Wheat Brownies

1 cube butter melted
¼ C cocoa
1 C sugar
2 eggs
½ tsp salt
½ tsp baking powder
1 tsp vanilla
1 C whole whole wheat flour, freshly ground
½ C nuts

Melt butter in microwave and add remaining ingredients, one at a time, beating after each addition. Stir nuts in last. Pour batter into greased 8 x 8 greased pan and bake at 350° for 25 minutes. You can double this recipe and put into a 9x13 pan.

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Wild Rice Blueberry Peach Dessert Rumble

2 C fresh or rehydrated blueberries
1 C rehydrated cling peaches
¾ cup water
¼ teaspoon salt
¾ cup sugar
2 teaspoons cornstarch
¼ cup water
1 tablespoon lemon juice
3 to 4 cups cooked wild rice (2/3 to 1-cup, uncooked)

Combine the blueberries, water and salt. Mix sugar and cornstarch and dissolve this in the ¼ cup water. Stir this into blueberries and cook, over medium heat, until thickened and clear. Then stir in the lemon juice and then the cooked wild rice. Gently stir in the rehydrated drained cling peaches. Serve slightly warm or chilled, with whipped topping or vanilla yogurt as a topping. Recipe makes six servings.

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