Blend blueberries, pomegranate juice, yogurt, milk, oats, sweetener, and cinnamon together in a blender until smooth, about 2 minutes.
In a food processor or blender, combine all ingredients and puree.
Set aside 4 blueberries for garnish. Puree the remainder in a blender with the avocado, hemp protein, coconut water and lime juice.
Place the ice cubes in 4 glasses and pour in the blueberry mixture. Thread a lime slice and a reserved blueberry on a toothpick and use to decorate the glasses.
Pre-heat oven to 350°F.
Place all ingredients excluding blueberries into your food processor and blend until smooth.
Once completely mixed fold in blueberries.
Spray muffin tin or mini muffin tin with a healthy, non-stick cooking spray.
Evenly scoop batter into muffin tin.
Bake for 25 minutes.
Remove from oven and place on cooling rack.
Enjoy!
rush with cooking oil, add blueberry waffle batter and cook per
Put all ingredients into blender and blend on high until smooth.
Add ice cubes for thicker smoothie.
cones using the \"Bisquick Heart Healthy\" lower fat product, but the
Add those ingredients, in order, into a blender. The order prevents splashing and also helps things like the cinnamon to mix well.
Start blending on slow until it is all mixed. Then blend on progressively higher speeds until you are blending on the fastest speed. Blend on high for about a minute. This aerates the smoothie and gives it a \"fluffiness\".
Pour into glass and enjoy!
Blend banana, cucumber, buttermilk, coconut water, and blueberry preserves together in a blender until smooth.
Place milk, yogurt, Carnation Instant Breakfast drink, blueberries and bananas in a blender.
Blend until smooth.
To change flavor of the smoothie, blend in any flavor of fat free yogurt or unsweetened berries.
For a frostier drink, omit yogurt and blend in 1 cup of your favorite fat free frozen yogurt.
Heat oven to 350\u00b0.
In bowl, combine graham cracker crumbs, butter and lemon zest.
Press into a 9 1/2-inch pie plate and bake 12 minutes or until lightly browned; cool.
In large bowl, fold together yogurt and 3 cups whipped topping.
Fill crust with yogurt mixture; freeze 4 hours or overnight.
Top with remaining whipped topping and fruit.
Makes 8 servings.
Combine oats and 2/3 cup almond milk in a bowl; refrigerate until oats have absorbed the liquid, 8 hours to overnight.
Combine oats-almond milk mixture, remaining almond milk, banana, 1 cup blueberries, vanilla extract, and maple syrup in a blender; blend until smooth.
Pour smoothie into 2 bowls and top with coconut, 1 tablespoon blueberries, and chia seeds.
here is banana involved, the smoothie will start going slighty darker
Place all ingredients in blender and run until smooth. Garnish with a few blueberries. Add additional fruits and berries in season as desired.
Combine salsa ingredients in medium bowl.
Salt to taste.
Cover and allow to stand 1 to 2 hours in the refrigerator.
Grill SeaBear Healthy Heart Wild Salmon Fillets (Sockeye Fillets).
and serve salsa on top.
Put all ingredients into blender. Blend for about 1 minute. Makes 1 large glass.
emaining coconut oil with the blueberry puree, marzipan, sugar, 1 tbsp
Set aside.
Whisk together blueberry puree, vanilla extract and buttermilk
Blueberry and White Chocolate Whipped Cream:<
Place 4 serving glasses in fridge to chill. Blend all ingredients for the frappe in a blender or food processor until smooth. Pour into 2 glasses; serve at once.
Repeat with ingredients for the smoothie.