Fresh blueberries are not only great tasting but good for us too. One cup of blueberries contains only 42 calories, no cholesterol or fat, high in dietary fiber, vit. A and C, potassium, folate, iron and niacin.
Blueberries are one of the easiest fruit to prepare and serve. There’s no peeling, pitting, coring or cutting.
Select plump, full blueberries with a light gray-blue color. A berry with any hint of red isn't fully ripened.
Chill and wash berries just before using to increase their shelf life. If refrigerated, fresh-picked blueberries will keep 10 to 14 days.
To freeze berries, simply rinse and fill freezer containers or freezer bags and freeze. Pour from container the desired amount for your recipe and stir right into the rest of the ingredients. No need to thaw before using.
Stir blueberries into whipped cream for a light, fruity treat.
Try this very quick and simple blue recipe for your next breakfast:
Whole Wheat Blueberry Pancakes
Serves 4 healthy appetites
1½ c whole wheat flour
½ c wheat germ or bran
2 tsp baking soda
½ tsp salt
1 c buttermilk or sour milk
1 c nonfat plain yogurt
2-4 T vegetable oil
2 c fresh or frozen blueberries
Stir together the dry ingredients in a mixing bowl. Whisk together the liquid ingredients in a 4 cup measuring cup. Add the liquid ingredients to the dry ingredients and lightly blend together. Add blueberries and finish blending all of the ingredients together.
Cook on a lightly oiled griddle or skillet over medium heat.
Serve with maple syrup and sliced peaches.
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