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

1. Combine frozen berries, sugar and cornstarch in a saucpan; bring to a boil, stirring frequently.
2. Reduce to a simmer and cook until thickened, 2 to 3 minutes.
3. Remove from heat, stir in fresh blueberries, orange rind and salt; set aside to cool for 10 minutes.
4. Meanwhile, in toaster oven or dry skillet, toast granola until lightly browned, about 3 to 4 minutes.
5. 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)