Cool, then transfer the mixture to a food processor or blender and puree for 30 to 40 seconds, until very smooth. Serve warm in a sauceboat.
From "True Blueberry: Delicious Recipes for Every Meal," by Linda Dannenberg
Per serving (based on 8 servings): 111 calories, 1 gram protein, 4 grams fat, 3 grams saturated fat, 18 grams carbohydrate, 1 gram fiber, 11 milligrams cholesterol, 134 milligrams sodium
BLUEBERRY TIP
*"Blue" berries actually have a light-gray sheen to them. That is a natural protectant. If there is even a hint of red on the berry, leave it on the bush for another day. It will not continue to ripen after harvesting.
*Stained or leaking berries mean the fruit is past its prime.
*When picking blueberries, grab a branch and hold it over the bucket. Gently rub the berries with your fingertips. Ripe berries will drop off easily, while unripe berries will remain attached to the bush.
*Do not seal the berries in a ziplock bag before chilling them. The warm, moist air in the bag will speed the deterioration of the berries.
*Store berries, unwashed, in a plastic container. They should last up to two weeks if freshly picked. Washing them will hasten deterioration. (Avoid blueberries that are exposed to mist sprayers.)
*Blueberries are easy to freeze. Place them in a single layer on a cookie sheet - unwashed - and freeze over night. Tumble the berries into a freezer bag or a plastic container. Frozen blueberries should keep for a year.
*When using frozen blueberries in baking, do not let the berries thaw beforehand. This will not only preserve their texture, but will also keep the blueberries from bleeding into the batter.
*A pint of blueberries is equal to 3/4 pound or 2 cups. A quart of blueberries makes 1 1/2 pounds or four cups.
