Blueberry Breakfast Crisp
- 10 ounces frozen blueberries
- 3 tablespoons sugar
- 2 12 teaspoons cornstarch
- 12 cup fresh blueberries
- 12 teaspoon grated orange rind
- 1 pinch salt
- 14 cup low-fat granola
- Combine frozen berries, sugar and cornstarch in a saucpan; bring to a boil, stirring frequently.
- Reduce to a simmer and cook until thickened, 2 to 3 minutes.
- Remove from heat, stir in fresh blueberries, orange rind and salt; set aside to cool for 10 minutes.
- Meanwhile, in toaster oven or dry skillet, toast granola until lightly browned, about 3 to 4 minutes.
- To serve, divide blueberry mixture among serving bowls and top with granola.
blueberries, sugar, cornstarch, fresh blueberries, orange rind, salt, lowfat granola
Taken from www.food.com/recipe/blueberry-breakfast-crisp-45100 (may not work)