You'll be inviting folks over for dessert frequently during blueberry season, thanks to this effortless recipe.

• 1 cup fresh orange juice
• 1/4 cup packed light brown sugar
• 1 tsp. almond extract
• 3/4 lb. Driscoll's blueberries, rinsed
• 1 Tbs. toasted sliced almonds

In a small saucepan combine orange juice, sugar and extract. Heat to boiling, then reduce heat slightly and simmer until syrupy and reduced by half. (Watch closely so the juice doesn't boil over.) Divide the berries between serving dishes. Pour orange syrup over the berries and sprinkle with almonds. Serve immediately.

This sauce also works well over other Driscoll’s berries. Or try serving the berries and sauce over angel food or pound cake.

Per serving: calories 139, fat 1.5g, 9% calories from fat, cholesterol 0mg, protein 1.4g, carbohydrates 32.2g, fiber 2.6g, sugar 29.5g, sodium 11mg, diet points 2.9.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 1.2, Bread: 0.0, Lean meat: 0.1, Fat: 0.2, Sugar: 0.7, Very lean meat protein: 0.0

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