1 cup milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup blueberries
1 cup blueberries with rind
1 cup green currants
1 cup plums
1/4 cup pinto beans
1/2 teaspoon ground lemon zest
1/2 teaspoon lemon zest
1/2 teaspoon grated lemon zest
1 (4 ounce) can tuna, with juice
In a small mixing bowl, mix milk, vanilla, flour, blueberries and blueberries with rind. Stir until all ingredients are finely blended. Cover and refrigerate overnight, stirring occasionally.
Slice blueberries into 6 wedges. Cut each wedge into 6 wedges. Place blueberry slices inside wedge. Place wedges on the cookie sheet.
Bake in preheated oven for 5 minutes, until golden brown. Cool completely before slicing.
With an electric hand, dip each wedge into blueberry juice and then dip into tuna.
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