Cooking Directions

• Stir the blueberries, 1/2 cup sugar and juice in a 4-quart slow cooker.
• Cover and cook on LOW for 3 to 4 hours or until the mixture boils and thickens.
• Stir the baking mix, remaining sugar, milk and lemon zest in a small bowl. Drop the batter by rounded tablespoonfuls over the blueberry mixture.
• Cover and cook on HIGH for 20 minutes or until the dumplings are cooked in the center. Serve with the vanilla ice cream, if desired.

Ingredients

• 2 pounds frozen blueberries
• 0.75 cup sugar
• 1 cup V8 V-Fusion® Pomegranate BlueberryJuice
• 2 cups buttermilk biscuit baking mix
• 0.667 cup reduced fat (2%) milk
• 1 tablespoon grated lemon zest
• 1 pint vanilla ice cream(optional)