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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

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       Volume I - June 22, 2007

4th of July
Blueberry-Custard-Filled Star Puffs

by Alice Osborne

(This idea and recipe comes to us from the North American Blueberry Council. This is healthy, pretty, and double-yummy! Plus, you’ll be serving a dessert that is out of the ordinary. We’ve all seen the flag cake—but just wait, you’ll surprise everyone with this treat!)



1 sheet (from a 17 oz. package) frozen puff pastry, thawed
1 package (3 3/8 oz.) instant vanilla pudding and pie filling mix
1 cup milk
8 oz. sour cream
2 cups fresh blueberries (1 pint)
1 T sugar
1/2 tsp. grated orange zest
1 T chopped fresh mint (optional)
confectioner's sugar

Pre-heat oven to 400°F.

To prepare stars:
Carefully unfold puff pastry on a work surface. With a rolling pin, roll pastry out 1/2" wider than its original dimension. Using a 3" star shaped cookie cutter, cut out 12 stars. With a spatula place stars 1 inch apart on an ungreased baking sheet. Bake until puffed and golden, about 15 minutes. Transfer stars to a wire rack, cool slightly. Using a sharp knife, cut stars in half, horizontally, cool completely.

To prepare sauce:
In a med. bowl place pudding mix and milk. Using an electric mixer, beat until mixture is smooth, about 2 minutes. Fold in sour cream.
Cover and refrigerate until thickened, about 15 minutes.
In another med. bowl combine blueberries, sugar, mint, orange zest. Cover; refrigerate ‘til time to serve.
Using a small strainer sprinkle tops of stars with confectioner's sugar, set aside.

To serve:
On each dessert plate place 2 star bottoms, spoon 1/3 cup sauce and 1/3 cup blueberries onto stars and top with reserved star tops.

        




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