Recipes
Blueberry Smoothie
1 pint fresh blueberries or 2 cups (10 ounces) frozen
blueberries, slightly thawed
1 cup pineapple, orange and strawberry juice blend or pineapple-orange
juice
1 container (8 ounces) lowfat vanilla yogurt
2 teaspoons sugar
In a container of an electric blender combine blueberries,
juice, yogurt and sugar. Blend until smooth, about 1 minute. Serve
immediately in tall glasses. Garnish with blueberry skewers spiraled
with thin strips of orange peel, if desired.
Yield: 2 portions
Blueberry Muffins
1 cup fresh or frozen blueberries
1-3/4 cups plus 1 tablespoon flour, divided
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon nutmeg
3/4 teaspoon salt
1 egg
1 cup sour cream
1/3 cup milk
Preheat oven to 400 F. Grease twelve 2-1/2-inch muffin
cups. Toss blueberries with 1 tablespoon of the flour.
Combine the remaining 1-3/4 cup flour, the sugar, baking powder, baking
soda, nutmeg and salt; set aside. Beat egg, sour cream and milk;
stir into flour mixture until just combined (batter will be lumpy).
Stir in blueberries until evenly distributed. Fill muffin cups
2/3 full with batter. Bake about 20 minutes until golden.
Yield: 12 muffins
Blueberry Pancakes
2 eggs, separated
2 egg whites
1/4 cup milk
2 tablespoons butter, melted
1/2 teaspoon vanilla
1/2 cup flour
2 tablespoons sugar
1 cup fresh blueberries
Separate eggs; reserve yolks and whites; set aside. In a medium-sized
bowl, combine butter, milk, egg yolks and vanilla until blended. In
a small bowl, stir together flour and sugar. Stir dry ingredients butter,
milk and egg mixture. In a medium-sized bowl, whip egg whites until they
form soft peaks. Fold egg whites and blueberries into batter. Over
medium heat, heat a griddle or skillet. Spoon batter, half a cup at a
time, onto hot griddle. Cook cakes, turning once, until browned, about
4 minutes.
No-Bake Blueberry Pie
1 package (3 ounces) raspberry- or strawberry-flavored gelatin
2-1/2 cups fresh or frozen blueberries
1 ready-to-use 9-inch graham cracker pie crust (6 ounces)
1 cup whipped cream or nondairy whipped topping
Prepare gelatin according to package directions. Refrigerate
until gelatin mounds when dropped from spoon and is almost set, about
2 hours. Stir to gently break up gelatin; stir in 2 cups of the
blueberries. Spoon into pie crust; cover and refrigerate until
set, 3 to 4 hours. To serve: Top pie with whipped cream.
Decorate pie with remaining blueberries.
Yield: 8 portions
Blueberry Daiquiri
1 cup light rum
1 tablespoon sugar
2 cups blueberries
2 tablespoon lime juice
Ice cubes
Combine rum, blueberries, sugar and lime juice in blender. Add
ice and process.
