Summer Family Fun with Blueberries

(ARA) – Summer brings warm weather, a break from school and endless hours spent outdoors with friends and family. Summer is also a time for good eating, with farmer’s markets and roadside stands brimming over with the fruits and berries of the season. Locally grown blueberries are available in most areas of the country and from all reports, this year’s supply is excellent.

Blueberries are the perfect grab ‘n’ go snack for active families, combining the best that nature has to offer: good nutrition and luscious flavor. A cup of blueberries has just 80 calories and is an excellent source of vitamin C, a good source of fiber and manganese, an essential mineral our bodies need every day. Blueberries also contain antioxidants that may contribute to good health. But there’s no need to clue the kids into the nutrition benefits of blueberries when they’re so much fun to eat.

A great summer family activity is blueberry picking at a local farm. Look for nearby pick-your-own farms or, if the drive is a bit longer, make a day trip out of it. Kids of all ages can get in on the action since blueberries grow on bushes within arm’s reach.

Once you get your berries home -- whether from the farm or the supermarket -- refrigerate in a covered container or the plastic packs they came in. A quick rinse just before using and they’re ready for action. They never need to be peeled, pitted, stemmed or chopped.

A breakfast featuring fresh blueberry pancakes is certain to be a hit. Use your favorite pancake recipe or a prepared batter and simply drop a few blueberries onto the pancakes as they cook in the pan, before flipping them over.

For a lazy summer afternoon refresher, make a tall pitcher of “Pink-and-Blueberry Lemonade.” The pink color of the lemonade happens completely naturally with the addition of a few blueberries to the fresh lemon juice and sugar. This lemonade treat can be even more fun with long spoons to pull out and eat the blueberries that float in the glass. If you don’t have fresh blueberries on hand, this special lemonade works just as well with frozen blueberries.

And throughout the year, you can surprise the kids with blueberry ice cubes to add to lemonade, apple juice or fruit punch. Just drop blueberries into an ice cube tray, cover with water or juice and freeze.

You can find more blueberry recipes and information, including a list of u-pick farms, at www.blueberrycouncil.org.

Pink and Blueberry Lemonade

1/3 cup sugar
1-1/4 cups fresh or frozen blueberries, divided
1/2 cup lemon juice

In 1-quart glass measuring cup, combine sugar, 2 tablespoons of the blueberries and 1/2 cup water. Microwave on high until hot, about 1 minute; stir until sugar dissolves. Add lemon juice and enough water to make 1 quart; chill. Fill tall glasses with ice cubes, add chilled blueberry mixture and remaining berries, dividing equally. Garnish with lemon slices if desired.

Yield: 1 quart or 4 (8-ounce) servings

Per serving: 94 calories, 25 g carbohydrate, 0 g fat, 1 g fiber, 20 mg vitamin C

Courtesy of ARAcontent

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Blueberry French Toast For Cozy Mornings

(NAPSI)-On days when the sky is gray and cold winds blow, brighten the morning with the comforting flavors of "Blueberry French Toast Sandwich." The recipe is super fast and easy to make with a few convenient ingredients that go together to create a warm breakfast or brunch entrée.

You'll find fresh blueberries in the produce aisle of your supermarket right now. They come to us directly from South America, where the climate is perfect for growing blueberries while it's winter here in the northern hemisphere. This year, expect to see more fresh winter blueberries than ever--and excellent quality--thanks to ideal weather conditions in Chile.

Fresh blueberries add much more to winter breakfasts than a cheerful reminder of blue summer skies. A whole cup of blueberries has just 80 calories and provides the fiber, vitamin C and manganese our bodies need.

BLUEBERRY FRENCH TOAST SANDWICH

1 package (3 ounces) cream cheese, softened

1½ tablespoons confectioners' sugar

1 package (about 12 ounces) frozen French toast (6 slices)

¾ cup fresh blueberries

In bowl, stir together cream cheese and confectioners' sugar. Heat French toast as package directs. Spread cream cheese mixture on French toast slices. Spoon blueberries over cream cheese on 3 slices; cover with remaining slices. To serve: Place sandwiches on plates; cut diagonally. Garnish with additional blueberries and confectioners' sugar. This recipe may be doubled.

YIELD: 3 servings

Visit www.blueberrycouncil.org for more recipes.

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Blueberry Cobbler-Sweet And Juicy

(NAPSI)-Blueberry Cobbler bubbling in the oven warms the house with a cozy aroma. And now, with a recipe featuring frozen blueberries, you can turn out this classic dessert whenever you like.

Frozen blueberries are available year-round and they're ready to use. Just measure them-still frozen-and add to your recipe.

With a stash of blueberries in the freezer, you can use these quick ideas:

• Make instant frozen yogurt: in a food processor, whirl 2 cups frozen blueberries with one cup yogurt.

• Make pancake topping: stir frozen blueberries into real maple syrup; heat until warm.

• Make blueberry dessert topping: heat ¼ cup blueberry preserves and 2 tablespoons fruit-flavored liqueur; stir in 1 cup frozen blueberries; heat through.

Blueberries-frozen or fresh-combine the best that nature has to offer: good nutrients and luscious flavor. A whole cup of blueberries has just 80 calories and provides fiber, vitamin C and manganese our bodies need. For more nutrition information and great recipes, visit www.blueberrycouncil.org.

BLUEBERRY COBBLER

1 bag (1 pound) frozen blueberries (about 3½ cups)

1 tablespoon cornstarch

2 tablespoons lemon juice

1 cup all-purpose flour

1 cup turbinado (raw) sugar or granulated sugar, divided

1 teaspoon baking powder

¼ teaspoon salt

½ cup milk

3 tablespoons butter, melted

¾ cup boiling water

Preheat oven to 350° F. Spread blueberries in ungreased 8- or 9-inch-square baking dish or pan. Sprinkle with cornstarch; drizzle with lemon juice; set aside. In medium bowl, combine flour, ½ cup sugar, baking powder and salt. Add milk and butter; stir just until combined (not smooth). Drop mounds of dough onto blueberries. Pour boiling water over dough and fruit. Sprinkle with remaining ½ cup sugar. Bake until biscuits are golden brown and blueberries are bubbly, 45 to 50 minutes. Serve warm or at room temperature.

YIELD: 8 portions

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Fresh Blueberries for Luscious Salads

CC Note: We bit into this salad recipe and will be doing it again and again. We give it 4 chocolate covered strawberries in our rating system of new dishes.

(ARA) - Blueberries are most abundant and least expensive in the summer, making it an ideal time to get your fill of these little blue gems. Stock the fridge and freezer with blueberries to make meals, snacks and desserts that are easy on the cook. Blueberries never need to be peeled, pitted, stemmed or chopped –just a quick rinse and they’re ready to eat or add to recipes.

Try these ideas for making quick, delicious salads that are enjoyable any time:

* Toss blueberries, chopped pineapple, jalapeno pepper and cilantro with lime juice and serve beside grilled chicken breasts.

* Stir blueberries into your favorite tuna salad and scoop onto baby spinach.

* Whirl vinaigrette salad dressing and blueberries in the blender until smooth and toss with green salads.

Blueberries are not only convenient, they also provide nutrients our bodies need every day. You can find more blueberry recipes and information at www.blueberrycouncil.org.

“Blueberry-Mango Colada Salad” is cool and fresh, boasting bright colors and sweet fruit flavors. With just three ingredients, this delicious salad is a snap to make. Spoon it into stemmed glasses and enjoy as a light fruit dessert. Another option is to serve with meat sizzling from the grill or with simple chicken sandwiches.

Blueberry-Mango Colada Salad

2 cups fresh blueberries
2 mangos, peeled, seeded and chopped (about 1-3/4 cups)
1/4 cup frozen pina colada mix, thawed

In a large bowl, toss blueberries, mangos and pina colada mix. Into four martini glasses or dessert dishes, spoon fruit mixture, dividing evenly. Garnish with blueberries, mango slices and thin lime slices threaded onto long toothpicks, if desired.

YIELD: 4 portions

Courtesy of ARAcontent

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Celebrate July 4th with Blueberry Cupcakes

CC Note: July 4th is just around the corner. Dig out those favorite patriotic style recipes, or just try this one. It's sure to be a hit with your family as you enjoy the Peachtree City Parade, the Newnan Parade, or the Fayetteville Bell Ringing Ceremony!


(ARA) – Top off your Independence Day celebration this year with Wave the Flag Cupcakes for everyone.

These cupcakes look adorable and will be a hit with your family and guests. With their patriotic colors, they’re perfect for a Fourth of July picnic, or anytime you feel like “waving the flag.” The secret in these sweet delights is that there are more blueberries baked inside -- and thanks to a quick trick or two, they’re lower in fat and calories than cupcakes made the traditional way.

Need another reason to celebrate? July is National Blueberry Month! Blueberries are most abundant and least expensive in mid-summer, making it an ideal time to get your fill of these little blue gems. Stock the fridge and freezer with blueberries to make meals, snacks and desserts that are easy on the cook. Blueberries never need to be peeled, pitted, stemmed or chopped -- just a quick rinse and they’re ready to eat or add to recipes.

Try these ideas for making quick, delicious desserts and snacks that are enjoyable any time:

* Layer fresh blueberries with yogurt and crushed cereal in tall glasses for tasty breakfast parfaits.
* Toss fresh blueberries, chopped pineapple, melon and mint in a bowl; drizzle with thawed apple juice concentrate to serve as a fruit salad or a light dessert.
* Whirl frozen blueberries, cranberry juice, yogurt and ice cubes in a blender; pour into cold glasses and serve for breakfast or snack.

Recipe for “Wave the Flag” Cupcakes

Ingredients:
1 package (18- to 19-ounces) yellow cake mix
1/3 cup applesauce
3 egg whites
3 cups fresh blueberries, divided
1 package (8 ounces) reduced-fat cream cheese, softened
1/2 cup confectioners’ sugar
1 teaspoon vanilla extract
1 red fruit-roll snack (from a 4.5 ounce box)

Directions:
Preheat oven to 350 degrees F. In a large mixing bowl, beat cake mix with applesauce, egg whites and 1 1/4 cups water for 30 seconds on low speed, then 2 minutes on medium speed. Spoon batter into 24 (2 ½-inch) aluminum or paper lined muffin cups. Evenly divide 1 cup of blueberries onto tops of batter; do not stir. Bake cupcakes following package directions; remove to a wire rack and cool completely. In a small bowl, beat cream cheese, confectioners’ sugar and vanilla until smooth. Spoon onto cooled cupcakes; spread to the edges. Unroll fruit snack and, with a sharp knife, cut into strips 1/8-inch wide by 2-inches long. On half of each cupcake, arrange strips, trimming each to fit. Arrange remaining 2 cups blueberries on the frosting on other halves of the cupcakes, about 10 blueberries per cupcake.

Makes 24 cupcakes

Per cupcake, including frosting and toppings: 135 calories; 3 g protein; 24 g carbohydrate; 3 g total fat (1.8 g saturated fat).

Blueberries are not only convenient, they provide nutrients our bodies need every day. You can find more blueberry recipes and information at www.blueberrycouncil.org.

Courtesy of ARAcontent