(→Directions: fixing, replaced: bubbly → bubbly) |
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{{Wikifiedrecipe}} |
{{Wikifiedrecipe}} |
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+ | ==Description== |
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+ | ===Ingredients=== |
* 1 pint fresh [[blueberries]] |
* 1 pint fresh [[blueberries]] |
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* 1 tablespoon [[brown sugar]] |
* 1 tablespoon [[brown sugar]] |
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* 1 teaspoon [[hazelnut]] or [[walnut oil]] |
* 1 teaspoon [[hazelnut]] or [[walnut oil]] |
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* Nonfat frozen [[yogurt]] (optional) |
* Nonfat frozen [[yogurt]] (optional) |
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+ | ==Directions== |
Preheat oven to 400 °F. In a bowl, combine [[blueberries]], [[brown sugar]], and [[vanilla extract]]. Toss and allow to sit for 15 minutes. Divide [[blueberries]] among four 4-ounce ramekins. |
Preheat oven to 400 °F. In a bowl, combine [[blueberries]], [[brown sugar]], and [[vanilla extract]]. Toss and allow to sit for 15 minutes. Divide [[blueberries]] among four 4-ounce ramekins. |
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Latest revision as of 08:05, 17 February 2020
Description
.
Ingredients
- 1 pint fresh blueberries
- 1 tablespoon brown sugar
- 1 teaspoon vanilla extract
- 1/3 cup low-fat granola
- 1 teaspoon hazelnut or walnut oil
- Nonfat frozen yogurt (optional)
Directions
Preheat oven to 400 °F. In a bowl, combine blueberries, brown sugar, and vanilla extract. Toss and allow to sit for 15 minutes. Divide blueberries among four 4-ounce ramekins.
In a small bowl, toss granola and oil; top blueberries with granola.
Place ramekins in oven on a baking sheet and cook until golden and bubbly, about 20 minutes. Serve warm. Top with nonfat frozen yogurt if desired.