Blueberry Vanilla Frozen Yogurt Recipe                                                

3 cups Chobani ™ Greek plain low-fat yogurt

½ cup half and half

2/3 cup sugar or 2/3 cup Splenda

1 teaspoon vanilla extract

1 Tablespoon honey

1 cup blueberries – pureed

Combine all ingredients in a large bowl and chill for 30 minutes. Pour into a traditional ice cream freezer and freeze according to manufacturer’s directions. When yogurt is thickened remove cylinder and place in freezer for a minimum of two hours. Serve within 30 minutes of removing from freezer. Top with fresh blueberries. Makes 1 quart.

Submitted by Amy McLeod, RD, LD   Registered and Licensed Dietitian

Healthy Living Spokeswoman, Brookshire Brothers

Blueberry Coffee Cake Muffins                                          

 2002, Barefoot Contessa Family Style, All Rights Reserved

Ingredients

• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 1 1/2 cups sugar
• 3 extra-large eggs, at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 8 ounces (about 1 cup) sour cream
• 1/4 cup milk
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 pint fresh blueberries, picked through for stems or 2 cups frozen blueberries

Preheat the oven to 350 degrees F. Spray your muffin pan with cooking spray.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Take the butter mixture off of the mixer. Reserve 1 tablespoon of the dry ingredients to toss with the blueberries, then add the flour mixture to the butter mixture and hand mix until just mixed (remember, we don’t want to develop gluten). Fold in the blueberries with a spatula.

Using a #20 ice cream scoop, add the mixture to the greased muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester comes out clean.

Healthier Blueberry Coffee Cake Muffins

You can substitute ½ of the all purpose flour with whole wheat flour and ½ of the butter with applesauce and use low-fat sour cream for a reduced calorie, healthier muffin.

Dr. O’Dwyer’s version of a healthier muffin

Ingredients:

• 6 tablespoons (3/4 sticks) unsalted butter, at room temperature
• 1/4 cup + 2 T unsweetened applesauce
• 1 1/2 cups sugar
• 3 extra-large eggs, at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 8 ounces (about 1 cup) low fat sour cream
• 1/4 cup milk
• 1 1/4 cups all whole wheat flour
• 1 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 pint fresh blueberries, picked through for stems or 2 cups frozen blueberries

Preheat the oven to 350 degrees F. Spray your muffin pan with cooking spray.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, milk, and applesauce. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Take the butter mixture off of the mixer. Reserve 1 tablespoon of the dry ingredients to toss with the blueberries, then add the flour mixture to the butter mixture and hand mix until just mixed (remember, we don’t want to develop gluten). Fold in the blueberries with a spatula.

Using a #20 ice cream scoop, add the mixture to the greased muffin pans, filling each cup just over the  oven and turn out, upside down on tea towel to cool completely. Serve immediately or store in airtight  container for 2-3 days.

Season's Garden Pasta Salad with Blueberry Chipotle Dressing

1 box tri colored pasta

1 shallot minced

1 jalapeno minced

3 cloves garlic minced

1/2 cup green onion chopped

1/2 cup red onion chopped

1 cup yellow bell pepper chopped                                                                                                  

1 cup red bell peeper chopped

1 cup carrots chopped

1 cup mini cucumber chopped

1 cup chopped cilantro

1 cup cherry tomatoes halved

Cook pasta according to directions, cool and set aside in refrigerator until ready to assemble.

Chop all vegetables and set aside in a very large mixing bowl.

Blueberry Chipotle Dressing                                                               

Makes 3 cups

2 cups Blueberries

4 chipotle peppers with adobe sauce

4 tbsp sugar

1 tbsp salt

3 tsp cumin

2 tsp smoked paprika

1 tsp onion powder

1 tsp garlic powder

2/3 c white vinegar

1 1/3 c canola oil

Combine all ingredients ( except oil and vinegar) in a food processor or blender. Puree' until smooth then transfer puree into a mixing bowl and whisk oil and vinegar until well combined ( Makes 3 cups, use only 2 cups for pasta salad, use the rest for future use!)

Combine pasta, chopped veggies and 2 cups dressing. Mix well, salt and pepper to taste, refrigerate 4 hours or over night.

Season's Blueberry Cake Bread

§  1 stick Butter

§  1-1/4 cup Sugar

§  1 cup Self-Rising Flour

§  1 cup Milk

§  2 cups Blueberries

§  2 tsp chopped fresh orange zest

§  1 tsp vanilla

§  1 tsp cinnamon

Preparation Instructions

Melt butter in a microwavable dish. Mix sugar , flour ,cinnamon and zest into a mixing bowl, whisking in milk and vanilla . Mix well. Then, pour in melted butter and whisk until well combined . Butter/grease a pie plate baking dish.

Rinse and pat dry the blueberries. Pour the batter into the buttered baking dish. Sprinkle blueberries over the top of the batter; distributing evenly. Sprinkle ¼ cup sugar over the top.

Bake in the oven at 350 degrees for 55 minutes, or until golden and bubbly. Sprinkle an additional teaspoon of sugar 10 minutes prior to being done. Serve warm with Vanilla ice cream