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Wild blueberry holiday dessert recipes

Posted Dec 24 2009 5:42am


There are still so many days of baking left and that means so many more days to incorporate the antioxidant goodness of wild blueberries.

I think that clafouti might be my favourite blueberry dessert (a blueberry clafouti that is). That said, I’ve tasted some pretty delicious blueberry tarts that were to die for.

As North Americans we underestimate the availability of blueberries year round. Right now if you were to check my freezer, you’d see that I have 4 bags of frozen blueberries because I always stock up when they are on sale!

I hope these three desserts made with wild blueberries will get you into the kitchen whipping up some tasty desserts during the holidays!

Before I pass on these fantastic desserts to you, I just wanted to touch on desserts. If you are trying to lose weight and get healthier, the last thing you want to do is give up your favourite desserts. I think one of the biggest mistakes people make is to make radical lifestyle changes and then realize it’s far too difficult to keep up for a lifetime.

Having dessert once a week is a pleasurable experience and it’s really a treat. It’s when you start eating dessert twice daily or every day that it becomes cause for concern because desserts are made with sugar, white flour and other ingredients that are more about pleasure than health.

Actually, I was watching Dr. Oz the other day and as he was counselling a group of very overweight sisters he emphasized on the fact they needed to make some radical changes in their lives in order to live into their 60s and beyond, but he did say that dessert once per week was acceptable.

So without any more ceremony, here are two recipes made with wild blueberries that will dazzle!

1)  Wild Blueberry Pain Perdu


Serves 4


2 oz (50 g) dried wild blueberries, soaked in boiling water for 20 minutes and drained

5 oz (150 g) brioche bread, diced

20 fl oz (600 ml) whole milk

4 eggs, medium

3 oz (75 g) caster sugar

3 oz (80 g) frozen wild blueberries


Preheat oven to 350°F (180ºC).  Place a 6 pint (3 litres) ovenproof ceramic dish in a deep baking tray.  Place the soaked and drained wild blueberries in the base of the dish and fill with diced brioche.  Bring the milk to a simmer.  Beat the eggs and sugar together in a bowl with a fork.  When the milk has reached a simmer, stir into the egg mixture.  Pour this mixture into the dish.  Fill the baking tray half full with boiling water, transfer to preheated oven and bake for 20 minutes.  After this time, scatter the frozen wild blueberries on top, then bake for a further 15 minutes.  Allow to settle and cool for 15 minutes, bring to the table and serve.

2) Wild Blueberry Eggnog


The delicate flavour of wild blueberries is added to traditional eggnog that has all the rich delicious taste you would expect.  It’s best to let your blueberries thaw overnight in the refrigerator.  Be sure to add the juices for deep colour and flavour.  Garnish the top with some additional blueberries.


4 eggs

1/2 cup (125 mL) granulated sugar

1 1/3 cups (325 mL) milk

1 tbsp (15 mL) grated orange rind

2 cups (500 mL) frozen wild blueberries, thawed

1 cup (250 mL) 5 per cent light cream

1/4 cup (50 mL) rum (optional)

1 cup (250 mL) whipping cream

Freshly grated nutmeg or cinnamon


In saucepan, whisk together eggs and 1/3 cup (75 mL) of the sugar.  Whisk in milk and orange rind.  Cook, whisking over medium low heat for about 10 minutes or until thickened enough to coat the back of a spoon.  Pour through a fine mesh sieve into large bowl.

Place wild blueberries into blender with remaining sugar and puree until smooth.  Press through sieve into bowl with milk mixture.  Whisk in cream until well combined.  Cover and refrigerate for at least 2 hours or until chilled. (Make-ahead: Refrigerate for up to 2 days.)  Whisk in rum (optional).

Whip cream and gently whisk one third into chilled blueberry mixture. Gently whisk in remaining whipped cream until no streaks remain. Pour into punch bowl or ladle into chilled mugs and sprinkle with nutmeg.  Makes 10 to 12 servings.

Tip: To keep the blue colour vibrant you can serve the eggnog with the whipped cream on top instead of stirring it in and sprinkle it with the nutmeg.

All recipes are from the Wild Blueberry Association of North America online at

Top photo by jencu

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