Baked Blueberry Whip Recipe
Ingredients
| Frozen blueberries | 1 1/2 Cup (16 tbs), thawed | |
| Grape juice | 1/2 Cup (16 tbs) | |
| Cornstarch | 1 1/2 Tablespoon | |
| Water | 1/2 Cup (16 tbs) | |
| Honey | 2 Tablespoon, divided | |
| Egg whites | 4 | |
| Cream of tartar | 4 |
Directions
GETTING READY
1) Preheat the oven to 325°F.
2) In a 2 quart casserole, spray with a vegetable spray.
MAKING
3) In a medium saucepan, combine the blueberries and grape juice together.
4) In a bowl, blend the cornstarch in water and stir into the blueberry mixture.
5) Stir in 1 tablespoon honey and cook over a medium heat, stirring continuously, until the mixture is thickened.
6) Remove from heat and keep aside to cool.
7) In a large bowl, beat the egg whites until frothy.
8) Beat in the cream of tartar and 1 tablespoon honey until stiff peaks are formed.
9) Then fold into the cooled blueberry mixture.
10) In the prepared casserole, turn the mixture and bake on middle shelf of oven for 30 minutes.
SERVING
11) Serve the warm Baked Blueberry Whip on dessert plates.
1) Preheat the oven to 325°F.
2) In a 2 quart casserole, spray with a vegetable spray.
MAKING
3) In a medium saucepan, combine the blueberries and grape juice together.
4) In a bowl, blend the cornstarch in water and stir into the blueberry mixture.
5) Stir in 1 tablespoon honey and cook over a medium heat, stirring continuously, until the mixture is thickened.
6) Remove from heat and keep aside to cool.
7) In a large bowl, beat the egg whites until frothy.
8) Beat in the cream of tartar and 1 tablespoon honey until stiff peaks are formed.
9) Then fold into the cooled blueberry mixture.
10) In the prepared casserole, turn the mixture and bake on middle shelf of oven for 30 minutes.
SERVING
11) Serve the warm Baked Blueberry Whip on dessert plates.
Chef
