Berries Recipes

Berries Recipes - 1 Dessert Waffles With Spiced Blueberry Sauce Ingredients 2 cups fresh blueberries, divided 3 Tbsp sugar 1½ Tbsp cornstarch 1 tsp ground cinnamon ¼ to ½ tsp ground black pepper 4 (4½ inch) fresh or frozen waffles 4 scoops low fat vanilla frozen yogurt or low fat ice cream

Serves 4. Source: Highbush Blueberry Council.

Nutritional analysis per serving: Calories 267, Total Fat 4g, Calories from Fat 13%, Cholesterol 1mg, Fiber 4g, Sodium 270mg, Protein 5g.

Berries Recipes - 2

Blueberry-Filled Dutch Pancake

Ingredients
1 Tbsp butter
3 eggs
½ cup skim or low fat milk
1/3 cup all-purpose flour
3 Tbsp sugar, divided
1/4 tsp salt, optional
1½ cups fresh or frozen blueberries (thawed and drained if frozen)
¼ tsp ground cinnamon
½ cup sliced bananas

Preheat oven to 450 F. Place butter in a 9-inch pie plate or a 9 or 10-inch ovenproof skillet.* Melt butter in oven, about 5 minutes; tilt plate to coat evenly with butter.
Meanwhile, in a medium bowl combine eggs, milk, flour, 1 Tbsp of the sugar and the salt until smooth. Pour batter into plate; bake for 8 minutes. Reduce heat to 375 F; bake until pancake is golden brown and sides are puffy, about 8 to 10 minutes longer.
While that is baking, combine blueberries with the remaining 2 Tbsp sugar and the cinnamon in a small bowl.
Remove pancake from oven; scatter bananas over pancake. Spoon blueberries over bananas. Cut into wedges; serve immediately.

*To make handle ovenproof, wrap completely with aluminum foil.
Note: For more servings, double all ingredients; bake in 13 x 9 x 2-inch baking pan about 20–25 minutes at 425°F.

Serves 3. Source: Highbush Blueberry Council.

Nutritional analysis per serving: Calories 313, Fat 10g, Calories from Fat 28%, Cholesterol 257mg, Fiber 3g, Sodium 336mg, Protein 11g.

Berries Recipes - 3

Blueberry-Onion Sauced Pork Tenderloin

Ingredients
¾ to 1 pound pork tenderloin
2 Tbsp butter, divided
2 medium onions, sliced
½ tsp salt
¼ tsp ground black pepper
2 Tbsp sugar
¼ cup port wine or sweet sherry
2 Tbsp balsamic vinegar
1 cup fresh or frozen blueberries
1 cup chopped cherry tomatoes

Preheat broiler. Broil pork, turning occasionally, until cooked through, about 20 minutes. Remove to a platter; cover to keep warm.
Meanwhile, in a large skillet over medium-high heat, melt 2 Tbsp of the butter. Add onions, salt and pepper; cook until onions are golden, about 10 minutes. Add sugar; cook until onions are caramelized, 3 minutes longer Add port, balsamic, blueberries and tomatoes; bring to a boil. Remove from heat. Thinly slice pork and serve with sauce.

Serves 4. Source: Highbush Blueberry Council.

Nutrition information per serving: Calories 245, Fat 7g, Cholesterol 81mg, Fiber 2g, Sodium 389mg, Protein 24g.

Berries Recipes - 4

Blueberry Crumble

Ingredients
4 cups fresh or thawed, frozen blueberries
1 to 2 Tbsp sugar
3 packages (1.5 ounces each instant oatmeal with maple and brown sugar)
3 Tbsp butter, softened

Preheat oven to 375º F. In a 9-inch pie plate, toss blueberries with sugar. In a small bowl, combine oatmeal and butter until mixture forms coarse crumbs; sprinkle over blueberries. Bake until mixture bubbles around the edge and topping is light brown, 30 to 35 minutes.

Serves 6. Source: Highbush Blueberry Council.

Nutrition information per serving: Calories 210, Fat 7g, Calories from Fat 29%, Cholesterol 15mg, Fiber 5g, Sodium 185mg, Protein 3g.

Berries Recipes - 5

Blueberry Tortilla Pizza

Ingredients
½ cup ricotta or whipped low fat cream cheese
1 Tbsp confectioners sugar
1 pint fresh blueberries
½ cup sliced strawberries
1 large (10-inch) flour tortilla
1 Tbsp butter, melted
2 tsp cinnamon sugar
¼ cup toasted shredded coconut, divided*

Preheat broiler. In a small bowl, combine ricotta cheese and confectioners sugar; set aside. In another small bowl, combine blueberries and strawberries. Arrange tortilla on a broiler pan; brush with butter and sprinkle with cinnamon sugar. Broil about 6 inches from heat source, until lightly browned, about 3 minutes. Cool slightly. Spread ricotta mixture on the tortilla; top with blueberry mixture and then sprinkle with coconut.
*To toast coconut, place in a skillet over moderate heat until pale gold, stirring constantly.

Serves 4. Source: Highbush Blueberry Council.

Nutrition information per serving: Calories 174, Fat 5g, Calories from Fat 30%, Cholesterol 10mg, Fiber 4g, Sodium 103mg, Protein 5g.

Berries Recipes - 6

Marinated Blueberries And Tropical Fruits

Ingredients
¼ cup firmly packed light brown sugar
½ cup orange juice
2 cups fresh blueberries
2 cups fresh or canned pineapple chunks
1 mango, peeled, pitted and cubed (about 1½ cups) 1 kiwi, peeled, halved lengthwise and thinly sliced (about ½ cup)

In a microwaveable bowl, combine brown sugar, orange juice and orange liqueur, if desired. Microwave on high 1 minute. Stir until sugar is completely dissolved. Or, in a medium saucepan combine sugar, orange juice and orange liqueur. Cook and stir over very low heat until sugar is dissolved. In a large bowl, combine blueberries, pineapple, mango and kiwi. Stir in sugar-orange juice mixture until blended. Serve alone, as a dessert or over sorbet, sponge cake or frozen yogu

Serves 8. Source: Highbush Blueberry Council.

Nutrition information per serving: Calories 142, Fat 0g, Calories from Fat 0%, Cholesterol 0mg, Fiber 3g, Sodium 9mg, Protein 1g.

Berries Recipes - 7

Creamy Smoked Turkey & Blueberry Salad

Ingredients
¼ cup light mayonnaise
½ cup plain low-fat yogurt
¼ cup orange marmalade
2 tsp fresh lemon juice
½ tsp ground black pepper
3 medium peaches (about 1 pound), cut in wedges (about 3 cups)
1 pint blueberries
2 cups cubed smoked turkey (about 8 ounces)

In a bowl, combine mayonnaise, yogurt, marmalade, lemon juice and pepper. Add peach slices, blueberries and turkey; toss until well coated. Serve on lettuce leaves, if desired.

Makes 6 1/2 cup servings. Source: Highbush Blueberry Council.

Nutrition information per serving: Calories 138, Fat 4g, Calories from Fat 27%, Cholesterol 19mg, Fiber 2g, Sodium 314mg, Protein 6g.

Berries Recipes - 8

No Crust Strawberry Pie

Ingredients
3 cups fresh strawberries
1 (2.1 ounce) package sugar-free cook and serve vanilla pudding mix
1 (.6 ounce) package sugar-free strawberry flavored gelatin
2 cups water

Rinse and hull strawberries. Distribute evenly in a 10-inch pie pan. In a medium saucepan combine pudding mix, gelatin mix, and water. Stir well and bring to a full boil. Pour mixture over strawberries and refrigerate for 4 to 6 hours. Top with light or low fat frozen whipped topping prior to serving, if desired.

Serves 8.

Nutrition information per serving: Calories 58, Fat 0.3g, Cholesterol 0mg, Fiber 2g, Sodium 187mg, Protein 1.7g.

Berries Recipes - 9

Strawberry Spa Turkey Salad

Ingredients
6 Tbsp chopped prepared mango chutney
¼ cup nonfat plain yogurt
¼ cup nonfat mayonnaise dressing
2 Tbsp lime juice
Salt and pepper to taste
Lettuce leaves
8 slices (1 oz each) cooked, skinless turkey breast
2 pint basket strawberries, stemmed and halved
1 cup red seedless grapes
¾ cup celery, sliced
½ cup red onion, chopped
Mint sprigs, for garnish

In small bowl whisk chutney, yogurt, mayonnaise and lime juice; season with salt and pepper. Line platter or 4 individual serving plates with lettuce; top with turkey, strawberries, grapes, celery and onion. Drizzle with chutney dressing; garnish with mint sprigs.

Serves 4. Resources: PBH/California Strawberry Advisory Board.

Nutrition information per serving: Calories 261, Fat 4g, Calories from Fat 12%, Cholesterol 44mg, Fiber 5g, Sodium 282mg.

Berries Recipes - 10

Strawberry Breakfast Salsa

Ingredients
1/3 cup apricot jam
3 Tbsp water
1 tsp cinnamon
2 pint baskets of strawberries, stemmed and cut into ¼-inch dice

In medium bowl whisk jam, water and cinnamon; add strawberries. Toss gently to combine. Serve salsa over pancakes, waffles, French toast, hot cereal, or mix into plain yogurt.

Serves 4. Resources: PBH/California Strawberry Advisory Board.

Nutrition information per serving: Calories 147, Fat 1g, Calories from Fat 6%, Cholesterol 0mg, Fiber 4g, Sodium 7mg.

Berries Recipes - 11

Potato Raspberry Delight

Ingredients
2/3 cup light margarine
1 cup sugar
Egg beaters equivalent to 2 eggs
1 cup mashed Maine potatoes
1 tsp vanilla
2 cups of flour
¼ cup cocoa
1 tsp baking soda
1 cup skim milk
1 cup raspberries
2 Tbsp cornstarch
1 tsp lemon juice
1 container fat free whipped topping

Cream margarine and 3/4 cup sugar until fluffy. Add eggs. Blend in potatoes and vanilla. Combine flour, cocoa, baking soda and add alternately with milk. Blend well. Pour in 2, 8" round pans. Cook at 350 degrees for 30 minutes. Cool.

Raspberry topping: Heat berries, add 1/4 cup sugar and cornstarch. Bring to a boil and continue cooking to clear and thickened. Stir constantly. Spread topping on one cake. Freeze remaining cake for later. Finish with whipped topping.

Serves 4. Source: Maine Potato Board.

Nutrition information per serving: Calories 259, Fat 7g, Calories from Fat 24%, Cholesterol 1mg, Sodium 199mg, Protein 5g.

Berries Recipes - 12

Fresh Raspberry 'N' Grapefruit Finale

Ingredients
3 Ruby grapefruit, peeled and sectioned
1 basket (6 oz) raspberries
3 - 4 Tbsp raspberry-flavored vinegar
3 - 4 Tbsp light corn syrup
Fresh mint leaves (optional)

In a serving bowl, arrange layers of grapefruit sections and raspberries. Stir together vinegar and corn syrup; pour over fruit. Cover and chill briefly. Served in glass dishes and garnished with mint, makes for an elegant presentation.

Serves 6. Source: Produce for Better Health/Sunkist, Inc.

Nutrition information per serving: Calories 90, Fat 1g, Calories from Fat 3%, Cholesterol 0mg, Fiber 3g, Sodium 15mg.

Berries Recipes - 13

Apple Raspberry Salad

Ingredients
1 pkg (3 oz) raspberry flavored gelatin
1 cup boiling water
1 pkg (10 oz) frozen raspberries or 1 cup fresh raspberries
1½ cup chopped, unpeeled apples (suggested: Empire, Ida Red, Jonathan, McIntosh, Red Delicious, Rome)
1 cup unsweetened applesauce
¼ cup broken pecan pieces
½ cup celery, sliced

In 2-quart mixing bowl, dissolve gelatin in boiling water. Add frozen raspberries and stir gently until raspberries are thawed. Stir in apples, applesauce, pecans and celery. Pour into serving dish or mold. Refrigerate about 2 hours or until mixture is set. Serve as salad or as an accompaniment to beef, pork or chicken.

Serves 8 (1/2 cup servings). Source: Produce for Better Health/Michigan Apple Committee.

Nutrition information per serving: Calories 99, Fat 3g, Calories from Fat 29%, Cholesterol 0mg, Fiber 2g, Sodium 13mg.