owder, soda, salt and then dried blueberries - make sure to press firmly
Combine chicken, blueberries, and almonds.
Combine mayonnaise, sour cream, chutney, lemon juice, salt and pepper; add to chicken mixture and toss well.
Cover and chill.
ach addition. Mix in freeze-dried blueberries. Mix in flour mixture in
br>If using whole freeze-dried blueberries (not powder), place them into
ightly. Layer maple sugar and dried blueberries attractively. Pack down lightly before
Wash and dry romaine and tear into bite-sized pieces.
Use a mini food processor/blender to puree feta, vinegar, olive oil, honey & shallot (if using).
Toss romaine with dressing and add your washed and dried blueberries and toss again -- gently.
Apparently you can make the dressing up to two days in advance, but we made it and ate it right way. We had some leftovers for a small snack in the evening.
This would also be good with some toasted almonds sprinkled in, but more calories then!
Place all ingredients except for dried blueberries into bread pan, in the order recommended by manufacturer.
Select the \"Basic\" or \"White\" cycle and press start.
Add dried blueberries at the \"add ingredient\" beep.
Remove from oven/pan immediately when done. cool completely on rack, then slice and serve.
Heat the frozen blueberries, sugar and water in a small pot over a medium heat. Once the mixture starts to bubble, turn the heat down to low and let simmer and soften for 10 minutes. Take off the heat and mash slightly with the back of a fork.
In a medium bowl, mix the oats, milk, cooked blueberries and dried blueberries until combined.
Divide between two bowls or mason jars and store in the fridge overnight.
In the morning, top with the fresh blueberries and serve.
he brown sugar, pecans and blueberries in a bowl. Sprinkle the
he heat. Add the raisins, blueberries, cranberries, dates, figs, and apricots
In a small bowl, combine dried blueberries, dried cherries, dried cranberries, and 2 tablespoons brandy
Preheat oven to 400\u00b0F Place dates in a small saucepan, cover with cold water, and bring to a simmer. Drain. Puree in a food processor until smooth.
Coat an 8-inch square baking pan with cooking spray. Mix oats or quinoa flakes, nuts, papaya, cherries, blueberries, bran, flaxseed, wheat germ, salt and cinnamon in a large bowl. Mix in puree dates, and brown-rice syrup or honey. Press mixture in pan.
Bake until center is firm and edges are golden, about 25 minutes. Let cool in pan on a wire rack. Cut into 8 bars.
Place the freeze dried blueberries in the bowl of a
ereal, coconut, cashews, raisins, dried blueberries, pecans, almonds, dried cranberries, and brown sugar
eat. Add the fresh and dried blueberries and stir to combine. Turn
Put 1 cup oats in a blender or food processor and blend on high until powdery.
Put the following ingredients into each of 8 Ziplock baggies: 1/4 cup whole rolled oats, 2 tablespoons powdered oats, 1/8 teaspoons salt, 1/8 teaspoons cinnamon, 1 T dried blueberries, 1 T Splenda, 1 T non fat dried milk.
To Serve: Empty packet into bowl, add 1 c hot water, stir, microwave on high 1 minute, stir, microwave 30 seconds, enjoy!
br>Put warm water and dried blueberries in a blender and puree
sing a spatula. Scatter pistachios, dried blueberries, coconut chips, and orange zest
remove from heat.
Stir blueberries, baking soda, and vanilla extract
Preheat oven to 225 degrees F; line a rimmed baking sheet with parchment paper.
Arrange blueberries on parchment paper and drizzle with the honey; toss to coat.
Cook in oven, turning sheet once, until blueberries are shriveled, but still supple, about 2 hours.
Store in an airtight container about 1 month in a cool dark cupboard.