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1/3 cup blueberry jam
3 cups fresh blueberries
5 slices white bread
2 tbsp butter
3 tbsp sliced almonds
3 tbsp maple syrup

In a two-quart microwavable dish, stir blueberry jam and 2 tbsp water.

Place in microwave and cook on high until jam melts, about 30 seconds; stir in blueberries. Return to microwave and cook until blueberries are hot, but not bursting, one to two minutes.

Meanwhile, tear bread into coarse crumbs or place in a food processor and process just until coarsely crumbled; set aside.

In a large non-stick skillet over medium-high heat, melt butter. Add bread crumbs and almonds. Cook, stirring frequently, until golden brown, four to five minutes.

Stir in maple syrup; cook and stir until mixture begins to thicken, about one minute. Remove from heat. Top blueberries with crumb mixture. Serve immediately or allow to cool; serve with lemon sorbet or sherbet, if desired.

Nutritional information per portion:
230 calories
40 g carbohydrates
7 g total fat (3 g saturated fat)
3 g fibre

~ Recipe courtesy of B.C. Blueberries