2 cups blueberries
1/3 cup light cream cheese (1/3 of an 8-ounce block)
1 Tablespoon apricot preserves

In processor, mix blueberries, light cream cheese and apricot
preserves; blend until smooth.

Serve with cut up fruit.

Makes 8 servings

1 1/2 c. canned, fresh or frozen blueberries
1 tsp. lemon juice
2/3 c. sugar.  Taste test if using canned.   May be too sweet, it is for
me
1 tsp. cornstarch
pinch of salt

Heat to boiling in a pot with a TIGHT FITTING lid.  .  Meantime, mix:
2 1/4 c. all purpose flour
4 tsp baking powder
1 tsp salt
1/2 c. shortening
1 egg
1 c. milk 

Mix together as for bisquits to make a soft sticky dough.  Drop by
tablespoonfulls onto hot blueberry mixture.  Cover tightly and simmer 20
to 25 minutes.   DO NOT LIFT LID until done.   Serve hot, spooning sauce
over top.  I like mine with cream or vanilla ice cream on the top.

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