4 c fresh blueberries, washed & patted dry 1 (3-inch) cinnamon stick 2 c water 1/2 c sugar 1/8 tsp salt 2 T corn starch 1/2 c milk 2 c plain yogurt (low-fat works if you want to use it) 1/4 c burgundy wine
Reserve 1/4 cup blueberries for garnish. In saucepan, combine blueberries, cinnamon stick, water, sugar, and salt. Bring to boil, reduce heat and simmer for 5 minutes (berries should begin to burst). Remove from heat, discard from cinnamon stick. Spoon 1/2 berry mixture into blender and process until smooth. Repeat procedure with rest of berry mixture. Then return entire mixture to saucepan. Mix corn starch and milk together in separate bowl. Add to berry mixture thickens. Remove from heat. Let cool slightly and stir in yogurt and wine. Cover and chill thoroughly. Serve in individual soup bowls and garnish with reserved blueberries. Yield: 8 servings.
Ken Oliver, "Cooking with Ken" E-mail questions: firstname.lastname@example.org
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