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Berry Good Snacks

July 7, 2011

At this time of year, when blueberries are most abundant and least expensive, enjoy them to the max! Blueberries are high in antioxidants and are a good source of dietary fiber and vitamin C.

Here are a few ways you and your family can have lots of fun with healthful, delicious blueberries now - and all year 'round.

Waffles for Dessert: Toast waffles until crisp then top each with a scoop of vanilla frozen yogurt and a combo of warm maple syrup and fresh or frozen blueberries.

Article Photos

Stack 'Em Up: Layer in tall glasses: fresh blueberries, crushed cookies and yogurt or pudding; repeat layers to fill the glasses. Top each with cookie crumbs and a few blueberries.

Light and Delish: Stir fresh or frozen blueberries into partially set fruit-flavored gelatin. Refrigerate until set and then cut into cubes and serve in dessert dishes topped with a dab of vanilla yogurt.

Blues to Go: Fill a snack-size bag with fresh or dried blueberries to take wherever you go - to the pool, hiking, the mall or the movies.

Fact Box

A Berry Picking Expedition

For a farm-to-table experience, take your kids berry picking at Kilgore Farm in Bellaire (take I-470 to Belmont County 214 and follow signs). Mr. Kilgore says the berries will be ready to pick by mid-July this year, but call first to be sure: 740-671-9226. Hours are 9 a.m. to dusk. Price is $3 per pound and containers are provided.

EDITOR'S NOTE: The blueberry fields will open JULY 8 at 9 a.m.

To freeze blueberries, place on a wax-paper-covered cookie sheet in a single layer and place in freezer. When frozen, seal them in zipper bags or plastic containers to enjoy through the winter.



1/4 cup peach preserves *

2 cups fresh blueberries

6 mini graham cracker pie crusts (one 4-ounce package)

2 tablespoons sliced natural almonds

In a microwaveable bowl, stir preserves with 1 tablespoon water. Microwave on high until preserves melt, about 30 seconds. Stir in blueberries; return to microwave and cook 45 seconds; stir and cook 30 to 45 seconds longer until blueberries are hot but not bursting. Spoon blueberry mixture into pie crusts; chill until set, about 1 hour; sprinkle each pie with 3 or 4 almond slices just before serving. (Recipe can be easily doubled.)

YIELD: 6 portions

* If peach preserves are not available, substitute apricot preserves or blueberry jam.

Nutrition per portion: 193 calories; 6g fat; 1g saturated fat; 125mg sodium; 32g carbohydrate; 2g fiber; 2g protein

Recipe developed by Lewis & Neale for the U.S. Highbush Blueberry Council


1-1/2 cups fresh blueberries

1 cup chopped fresh pineapple

3 tablespoons chopped fresh mint

2 tablespoons lime juice

1 tablespoon brown sugar

In a bowl, toss together blueberries, pineapple, mint, lime juice and brown ugar. Cover and chill until serving time.

YIELD: 2-1/2 cups


1 cup half-and-half, divided

1-1/4 teaspoons unflavored gelatin

1/2 cup semi-sweet chocolate chips

6 (2-1/2-inch) round chocolate wafers

1 cup fresh blueberries

In a large microwaveable bowl, place 1/3-cup half-and-half. Sprinkle gelatin over and stir to mix; set aside to allow gelatin to soften for 5 minutes; microwave on high until bubbles appear, 30 to 60 seconds. Add chocolate chips and stir until smooth then stir in remaining half-and-half. Cover and refrigerate until the mixture starts to set, 20 to 30 minutes. Meanwhile, line 6 muffin cups with paper or silicone cupcake liners; place a chocolate wafer in each, crush to fit; set aside. With an electric mixer, beat the chocolate mixture until smooth and fluffy. Fold blueberries into mousse; spoon into cupcake papers; cover loosely and chill until firm, about 2 hours. (Recipe can easily be


Nutrition per portion: 163 calories; 10g fat; 6g saturated fat; 65mg sodium; 19g carbohydrate; 2g fiber; 3g protein

Recipe developed by Lewis & Neale for the U.S. Highbush Blueberry Council



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