Berry Blue Smoothie
—U.S. Highbush Blueberry Council
A blueberry blast in a glass is a quick and nutritious snack to enjoy anytime.
2 C. fresh or slightly thawed frozen blueberries
1 container (8 ounces) lowfat vanilla yogurt
1 C. milk
1 can (6 ounces) unsweetened pineapple juice
3 Tbs. honey
1-1/2 C. ice cubes (about 16 cubes)
In the container of an electric blender, place blueberries, yogurt, milk, pineapple juice and honey; whirl until smooth. Add ice cubes, a few at a time, whirl until finely crushed. Serve immediately.
Yield: 4 portions (about 5 cups). Per Serving: 200 calories, 5 grams protein, 3 grams fat, 40 grams carbohydrate
Blackberry Cobbler
Reading these instructions, you might wonder how the batter part will end up on top. Through the magic of baking, it will!
1/2 C. white sugar
1 C. all-purpose flour
2 tsp. baking powder
1/2 C. milk
1/4 C. melted butter
2 C. fresh blackberries (or blueberries or raspberries)
1/2 C. white sugar
1 C. water
Preheat oven to 350 degrees. Grease a 9-inch-by-9-inch baking dish.
Whisk 1/2 cup sugar together with the flour and baking powder in a mixing bowl. Stir in the milk and butter until a batter forms. Scrape into the prepared baking dish. Add the blackberries, and sprinkle with 1/2 cup sugar. Pour in the water.
Bake in the preheated oven until the batter has risen and the top is brown, 45 minutes to 1 hour. Cool before serving.
Blueberry-Chocolate Clusters
—U.S. Highbush Blueberry Council
Dried fruit and chocolate are a common pairing, but why not try fresh fruit?
1 C. fresh blueberries
1 C. chocolate chips (dark, milk or white)
Rinse blueberries, spread on paper towels and pat dry. Line a baking sheet with wax paper or parchment. In a small bowl or top of a double boiler, over barely simmering water, place chocolate; stir until melted. Remove bowl from hot water; gently fold in blueberries. Make clusters by spooning 4 or 5 warm chocolate-coated blueberries onto wax paper, placing them 1 inch apart. Or, spoon mixture into silicone candy molds. Refrigerate until firm, about 30 minutes. Transfer to an airtight container and refrigerate for up to three days. For gift presentation: place clusters in pleated paper candy cups and arrange in a box.
Fluffy Blueberry Pancakes
—U.S. Highbush Blueberry Council
1-1/2 C. part-skim ricotta cheese or drained small-curd cottage cheese
1/4 C. butter, melted
4 egg yolks
1/2 C. flour
1/4 C. sugar
2 tsp. grated lemon peel (yellow part only)
8 egg whites
2 C. fresh blueberries
In a medium-sized bowl, combine ricotta, butter and egg yolks until blended. In a small bowl, stir together flour, sugar and lemon peel. Stir dry ingredients into ricotta mixture. In a medium-sized bowl, beat egg whites until they form soft peaks. Fold egg whites and then blueberries into batter. Over medium heat, form cakes by spooning 1/4 cup of batter per pancake onto a hot lightly greased griddle or skillet. Cook cakes, turning once, until browned, about 4 minutes. Serve with Blueberry Ginger Sauce. Makes 6 portions.
Blueberry Ginger Sauce
In a large pan, combine 2 cups fresh blueberries, 1/4 cup sugar, 1 tablespoon cornstarch and 1 tablespoon finely chopped crystalized ginger or 1/2 teaspoon dried ground ginger; stir in 1/3 cup water. Over medium-high heat, bring to a boil; cook and stir until sauce thickens, about 1 minute. Makes 1 1/2 cups.
Yield: 1-1/2 cups. Per 1/4 cup: 68 calories, 17 g carbohydrate, 0 fat