Posted 10/9/2012 9:09:16 AM
The blueberries we get here are large and tasteless. The old-time small blueberries were delicious. So I substituted re-constituted and cut-up dried apricots for the blueberries plus a few raisins. I also added the 1/4 cup sugar to the recipe. Splenda loses its sweetness when cooked or baked I find. So I used baker's sugar - a superfine sugar available on the market. Baker is not its trade name, merely its designation.