Blueberry Smoothie
Serving: 1 large serving
Nutrition information: Calories 281 kcal, Total Fat 1.3 gm, Saturated Fat .4 gm
Combine all of the ingredients in a blender and puree until smooth.
Blueberry Shake Recipe
Serving: 2
Ingredients:
Combine nutmeg, half-and-half or milk, ice cream, blueberries, sugar and vanilla in blender. Blend until frothy, scraping down sides of blender occasionally. Pour into chilled glasses. Serve immediately. This recipe for Blueberry Shake serves/makes 2.
Zabaglione with Fresh Berries
Serving: 6-8
* Marsala wine is traditionally used, but you can also substitute sherry, Madeira, Grand Marnier, sparkling or dessert wine. Can also combine wine with a spirit such as bourbon, rum, or Calvados, or other brandy, or add a favorite liqueur such as praline or Frangelico. Citrus juice and zest, vanilla, or ground ginger or other spices may be added along with the wine. Set up a double boiler or a medium-size stainless-steel bowl over a pot of simmering water. Check to make sure the bottom of the bowl is not touching the water, or the eggs may scramble. With a hand held electric mixer or thin wire whip, beat the egg yolks and sugar together approximately 3 minutes or until pale yellow. Slowly whisk in the Marsala wine and set the bowl over the simmering water. Continue to beat, approximately 10 to 15 minutes, until the eggs triple in volume, thicken, and reach a temperature of 140 degrees F, as registered on an instant thermometer. The eggs will first become frothy, then as they cook, they will slightly stiffen but still hold the air. If you stop whipping or the water boils you might scramble the eggs. Be sure to move the beater or whip around the bowl so the eggs cook evenly. NOTE: If the eggs begin to curdle pull the insert away from the water for a few seconds to cool it (keep whisking). Remove from heat and cool the mixture completely in the refrigerator. When the mixture is cool, fold in prepared whipped cream. NOTE: Zabaglione can be made ahead and stored, covered, in the refrigerator for several days. Bring the sauce to room temperature before serving with your favorite berries.. In a serving dish (a large martini or wine glass makes a nice presentation), dollop some of the zabaglione. Add fresh berries. Finish by adding another good-side dollop of zabaglione and top with mint sprig and a few more berries. Makes 6 to 8 servings.
Best Blueberry Muffins
Serving: 12
Preheat oven to 400 degrees. Lightly grease a muffin pan. In a large bowl, combine flour, baking powder, sugar, and salt. With a pastry blender or two knives, cut in butter or margarine until particles are the size of small peas; make a well in the center. In a small bowl, combine eggs and milk; add all at once to the well in flour mixture, stirring just until moistened. Fold in orange zest and blueberries. Fill prepared muffin cups 2/3 full. Bake 25 to 30 minutes or until golden brown. Remove from oven and immediately remove from pan. Serve warm or at room temperature.
NOTE: If using fresh blueberries, dust them lightly with flour; this helps prevent the blueberries from "bleeding" into the muffins. If using frozen blueberries, add them frozen to the batter; this will help prevent them from "bleeding" our their juices. Yields 12 muffins.
Blueberry French Toast
Serving: 6-8
Lightly grease a 13x9-inch baking dish. Diagonally cut bread into 1-inch slices and place slices into prepared baking dish. In a medium bowl, combine eggs, sugar, and vanilla extract; add milk and stir until blended. Pour mixture over bread slices, turning slices to make sure they are well coated. Refrigerate overnight. Preheat oven to 375 degrees. Spread blueberries over bread.
In a small bowl, combine flour, brown sugar, and cinnamon. With a pastry blender or two knives, cut in butter until particles are the size of small peas. Spread mixture blueberries Bake approximately 40 minutes or until golden brown. Remove from oven, cut into squares, and garnish with additional blueberries. Makes 6 to 8 Servings.
Blueberry-Coconut Soup with Lime
Serving: 6
PER SERVING: 185 CAL (28% from fat), 2g PROT, 3.4g FAT, 35g CARB, 9mg SOD, 0mg CHOL, 1.6g FIBER
In a medium saucepan, combine blueberries, sugar, water, lime zest, and lime juice. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat and let cool. Transfer to a large bowl and chill. In a medium bowl, whisk coconut milk until smooth and light. Stir into chilled soup and serve garnished with toasted coconut.
Note:If you'd like a smoother texture, whirl the cooked berries in a food processor or blender before adding coconut milk.
Blueberry Scones (Low Carb)
Serving: 30
Nutritional content¬ Cal:65, Fat: 2 g, Carbs: 1 g, Protein: 1 g
(Many of the ingredients below can be purchased in your local health food store)
Sift dry ingredients together, cut in butter with a pastry blender. In a separate bowl, Combine egg, cream, water, and blueberries. Beat with wire whisk. Stir in dry ingredients. The mixture will be thick and very sticky. Drop by heaping teaspoons on a cookie sheet (about 30). The air-bake cookie sheets work well, if you don't have one of these you should grease the sheet. Sprinkle a little sugar on the tops of each scone. Bake at 400 F for 6-8 minutes. Watch carefully, do not over-bake. Store in refrigerator if you want to keep more than 2 days.
These Yummy blueberry scones go perfect with a your morning cup of coffee or tea!!!
