A Crumbly Blueberry Dessert

Diana Helfand
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Wednesday - September 05, 2007
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When the theatrical “bug” hits, nothing compares with the thrill of being on stage. Just ask Lenny Klompus, the Governor’s senior communications adviser. He starred at Army Community Theatre as gambler Sky Masterson in Guys and Dolls two seasons ago, went on to a non-singing role in Hawaii Opera Theatre’s South Pacific recently at the Blaisdell Concert Hall, and now is in rehearsal again at ACT’s Richardson Theatre for Once Upon a Mattress where he’ll be reunited with his Guys and Dolls partner Tina Shelton as they are the hilarious King and Queen. It’s the opening musical of the ACT lineup, with Renee Garcia Hartenstein in the Princess role made famous by Carol Burnett.

Klompus is equally at home in the sports arena, having run major bowl games prior to joining Gov. Linda Lingle’s inner circle. His wife Marcia, who likewise works for our state’s chief exec, is an avid supporter of anything Lenny does and lends her applause to his shows, knowing what great fun he has doing them.


The Klompuses keep busy with all this activity, walking their dogs, volunteering for various community groups and, of course-working-so here’s a recipe designed with their hectic schedules in mind.

Blueberries are native to North America, but are also grown in Australia, New Zealand and South America. Their exceptionally high levels of antioxidant phytonutrients label them as a super food.

Blueberries are eaten out of hand, or can be mixed in fruit salads, or cereals, used as toppings for pancakes, served with sour cream or whipped cream, or as a smoothie ingredient. They make excellent jams and jellies and are used in the making of alcoholic beverages.

Blueberries may also be purchased dried. North American Indians made them into a concentrated paste by cooking, and dried the paste in the sun. This is similar to the fruit leathers that can be purchased in supermarkets today.

Blueberries are a source of vitamin C, potassium, sodium and fiber. They contain oxalic, malic and citric acid. They are a source of anthocyanides and are said to be useful in the treatment of urinary tract infections.

To store, keep in refrigerator, unwashed where they should keep for several days. Make sure to take out any moldy berries before storing. They can also be frozen; wash, drain and sort out any damaged fruit, and store in freezer bags. To maintain maximum flavor from frozen berries, cook or add to baked goods while still frozen.

BLUEBERRY TANGY APPLE FRUIT CRUMBLE

* 1/3 cup quick-cooking oats mixed with 2 tablespoons chopped pecans
* 1/3 cup unbleached flour
* 1/2 cup packed dark brown sugar
* 3 teaspoons ground cinnamon
* 1/2 teaspoon allspice
* 3 tablespoons Smart balance light margarine, cut into pieces
* 8 Granny Smith apples, peeled, cored and thinly sliced
* 3/4 cup fresh or frozen blueberries (if using frozen do not defrost)
* 1/2 cup golden raisins
* 1/4 cup light brown sugar

Method Preheat oven to 375 degrees spray 8 inch baking pan with cooking spray.

In a medium bowl, mix together the oat mixture, flour, brown sugar, cinnamon and all-spice. Mix in margarine until mixture is crumbly.


In large bowl, mix the apples, blueberries and raisins, and sprinkle sugar on top. Gently mix until sugar is incorporated into fruit mixture. Carefully place fruit mixture into prepared pan and crumble the oat mixture over the fruit. Bake for about 45-50 minutes until top-ping is lightly browned.

Makes about 8 servings. Approximate nutritional information per serving

Calories -220

Fat 5 grams Sodium 66 milligrams Cholesterol 0 milligrams

(Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program.)

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