Blueberry Betty Recipe

Summary

CourseMethod
Main Ingredient

Ingredients

 Zwieback crumbs1 1⁄2 Cup (24 tbs) (Coarse Crumbs)
 Frozen blueberries13 Ounce, thawed (1 Package)
 Mixed cake spices1⁄2 Teaspoon
 Grated lemon rind1⁄2 Teaspoon
 Lemon juice1 Tablespoon
 Honey1⁄3 Cup (5.33 tbs)
 Melted butter/Margarine / fat / salad oil1⁄4 Cup (4 tbs)
 Top milk/Light cream2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1136 Calories from Fat 426

% Daily Value*

Total Fat 49 g74.7%

Saturated Fat 28.8 g144.2%

Trans Fat 0 g

Cholesterol 119.1 mg

Sodium 485.6 mg20.2%

Total Carbohydrates 179 g59.7%

Dietary Fiber 21.2 g85%

Sugars 126.4 g

Protein 11 g22.7%

Vitamin A 36.1% Vitamin C 36.7%

Calcium 26.6% Iron 33%

*Based on a 2000 Calorie diet

Directions

Prepare zwieback crumbs by crushing crackers with rolling pin into coarse crumbs.
Arrange alternating layers of zwieback crumbs, blueberries, and the cake spice, lemon rind, lemon juice, honey, and melted butter, which have been combined, in a 1-qt casserole, having zwieback crumbs on top.
Bake in moderately hot oven of 375°F for 25 min.
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