Put raspberry jelly and Wild Blueberries in a saucepan and stir over medium heat until berries start to soften about 5 minutes. Add sugar. Stir until dissolved. Mix cornstarch in small amount of water until smooth. Add to Wild Blueberry mixture and cook for several minutes until sauce is clear and thickened about 3 minutes. Stir in lemon juice and let cool slightly.
Peel bananas and cut in pieces about 1 1/2 inches long. Place in flour to dust. Whisk egg in small bowl. Turn banana pieces in egg and roll in shredded coconut to coat well.
Heat oil in fryer or saucepan and fry banana nuggets until they are golden. Drain on paper towel and serve with Wild Blueberry sauce. Serves 6. Preparation Time: Approximately 35 minutes
Nutritional Information per Serving
304 calories, 17g fat, 34g carbohydrates, 3g protein