Blueberries Topped with Candied Almonds

These candies almonds will be lucky if they make it to dessert time - they're so good, you can't help but nibble on them.  The almonds can be made up to a week in advance and stored in an airtight container in the fridge.

Blueberries Topped with Candied Almonds


Quantity Ingredients
1 egg white
1 1/2 tbsp granulated sugar
1 tsp almond extract
3/4 cup shaved almonds
2 cups fresh blueberries, washed


Preheat oven to 350ºF (180ºC).

In a small bowl whisk egg white until frothy, whisk in sugar until light and airy.  

Add almond extract.  Add almonds to bowl.  Stir to coat almonds with egg mixture.

Spread almond mixture onto a baking sheet covered with waxed paper.  Bake for 10 to 12 minutes, or until almond mixture begins to harden and brown.  

Remove from heat and let cool.  

When almonds are cool, break up into small pieces.

Divide blueberries into 4 bowls, sprinkle with almond mixture and garnish with lemon zest or fresh mint.

Serves 4.

Per serving: 221 cal, 7 g pro, 14 g total fat (1 g sat. fat), 20 g carb, 5 g fibre, 0 mg chol, 25 mg sodium

Excellent source of: magnesium

From: Leslie Beck's Foods That Fight Disease

Source: Heart Healthy Foods for Life