Blueberry Crisp a la Mode With Acai Sauce
Here’s a fabulous acai recipe courtesy of the Kansas City Star
Blueberry Crisp a la Mode With Acai Sauce
1-1/2 cups frozen unsweetened blueberries
2 tablespoons sugar
1 tablespoon cornstarch
2 tablespoons orange juice
1/4 teaspoon cinnamon
3 almond-flavored biscotti cookies
2 tablespoons frozen, no-sugar-added pure acai juice, thawed
1 tablespoon honey
1/2 cup frozen vanilla fat-free yogurt
Preheat oven to 350 F. Lightly spray 4 individual custard cups or ramekins (each 3 to 31/2 inches in diameter) with nonstick cooking spray.
Combine frozen blueberries, sugar, cornstarch, orange juice and cinnamon; toss to coat well. Spoon 1/4 of blueberry mixture into each ramekin. Place filled ramekins in shallow baking dish. Bake 10 minutes.
Meanwhile, place biscotti cookies in work bowl of food processor; pulse to finely chop. Sprinkle 2 tablespoons cookie crumbs over blueberries in each ramekin. Return to oven and bake an additional 10 to 12 minutes or until juices just begin to bubble. Let cool about 5 minutes.
Stir together acai juice and honey.
To serve, spoon about 2 tablespoons frozen yogurt on top of each blueberry cup. Drizzle about 2 teaspoons acai mixture on top of yogurt. Serve immediately. Makes 4 servings.
PER SERVING: Calories 194 (9% fat)
Fat 2 g Cholesterol 11 mg Sodium 59 mg Fiber 2 g
Carbohydrates 40 g Protein 4 g
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