Blueberries in season make delectable desserts

Quick-to-assemble desserts using blueberries combine the fruit of the season with simple extras to delectable effect.

Blueberry-mango colada salad is refreshingly light and easily made in a matter of minutes using blueberries, mango and frozen pina colada mix, plus an optional dash of rum.

Blueberry-Mango Colada Salad

(Preparation: 10 minutes)

2 cups fresh blueberries

2 mangos, peeled, seeded and cut into chunks (about 1 3/4 cups)

1/4 cup frozen pina colada mix, thawed

1 tablespoon dark rum (optional)

Optional garnish: additional blueberries, slices of unpeeled mango, thin slices of lime.

In a large bowl, combine blueberries, mangos, pina colada mix and rum, if used. Into 4 martini glasses or dessert dishes, spoon fruit mixture, dividing evenly. Garnish with blueberries, mango slices and thin lime slices threaded onto long toothpicks, if desired.

Makes 4 servings.

Nutrition information per serving: 130 cal., 1 g fat, 1 g pro., 31 g carbo.

Blueberry Summer Pudding

(Preparation 10 minutes, refrigeration 8 or more hours)

3 1/2 cups fresh blueberries

3/4 cup sugar

2 teaspoons orange juice

3 tablespoons butter, softened

6 to 9 slices firm white sandwich bread, crusts removed

Whipped cream or vanilla ice cream, if desired

Line a loaf pan (about 8 1/4-by-4 1/2-by-2 1/2-inch) with plastic wrap. In a medium-sized saucepan, combine blueberries, sugar and orange juice. Over medium heat, bring to a boil; cook until berries release their juices, about 5 minutes; cool.

Meanwhile, spread butter on one side of each bread slice. Line the bottom of the pan with some of the bread slices, butter side down, trimming to fit. Spoon half of the fruit over the bread. Repeat layers of bread and fruit one more time; finish with a layer of bread. Cover with plastic wrap; refrigerate 8 to 24 hours, until bread has absorbed blueberry juice.

Remove plastic wrap on top. To prevent sticking, run a thin knife between the plastic wrap and the pan. Place a large serving plate on top of the pudding; invert; remove plastic wrap from the pudding.

To serve, use a serrated knife to cut in thick slices. Serve with whipped cream or vanilla ice cream if desired.

Makes 6 servings.

Nutrition information per serving: 275 cal., 7 g fat, 3 g pro., 52 g carbo.

(Recipes for AP from U.S. Highbush Blueberry Council)