he filling: if you're using apricots, put a square of
* For best results and to prevent blueberries from bleeding, prepare this salad at serving time.
For Vinaigrette
Combine peach, oil, juice, vinegar, honey and pepper in a blender or food processor. Puree until all ingredients are combined and mixture is smooth. Transfer to a small bowl, cover and refrigerate for one hour. Stir before using.
In a large bowl combine the pasta, the peaches, the raspberries, the blueberries, the celery and the nuts. Pour vinaigrette over salad and toss to coat.
Serve immediately.
hat if you have been using unsalted butter, and/or unsalted
ust until blended. Fold in blueberries. Divide batter evenly among muffin
br>Make pie crust. Try using my 3 Ingredient Easy Oil
Mix the mascarpone (or whipped cream cheese, if using), yogurt, powdered sugar, lemon zest and juice. Fold in the blueberries. Transfer to serving bowls and sprinkle with pistachios.
heavy medium saucepan, combine blueberries, water and sugar over medium
arge glass or metal bowl using electric mixer, beat egg whites
Using a fork, break up cream cheese in a medium bowl.
Add yogurt to the bowl along with honey.
Using an electric mixer, beat at high speed until light and creamy.
Stir in lemon zest.
Layer the lemon cream and blueberries in dessert dishes or wineglasses.
If not serving immediately, cover and refrigerate for up to 8 hours.
ven to 375.
Rinse blueberries in cool water to slightly
Using a paring knife, cut through
Remove from heat and if using, stir in the vanilla extract
uter rim to center. If using blueberries, arrange plum slices first, and
Prepare cake according to package in a 13 x 9-inch pan.
Cool. Spread Cool Whip over cooled cake.
Using blueberries, make a squared area in the upper left corner to make the \"stars.\"
Using strawberries, make rows across length of cake to form the \"stripes\", being sure to leave Cool Whip showing between each row. Refrigerate 1 hour.
NOTE: I make these scones using the \"Bisquick Heart Healthy\" lower
he pan gets dry.).
Using a small ladle or a
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!
Tie pickling spice ia a double-thickness cheesecloth bag. Stir together spice bag, sugar, vinegar, water and cinnamon stick in a large nonaluminum saucepan. Simmer, uncovered, 20 minutes.
Add blueberries; simmer 3 minutes or just until berries become softened.
Pour mixture into a large bowl. Cover and refrigerate overnight.
To serve, remove spice bag and cinnamon stick and use slotted spoon to serve.
If not using immediately, spoon into sterilized canning jars. Refrigerate.
Puree strawberries in blender or foodprocessor.
Add sugar, kirshc and lemon juice then process to mix.
Halve cantaloupe, remove seeds and cut flesh into bite sized pieces.
Spoon cantaloupe and blueberries into 4 stemmed glasses.
Drizzle sauce over fruit, garnish with strawberry fans if using and enjoy.
Place all ingredients in a blender except whipped topping. Blend to desired consistency. Top with a dollop of prepared whipped cream and a few blueberries to garnish.