Beverages
Blue Witch's Brew
Serves X
- 1 package (12 ounces) frozen thawed blueberries or 2-1/2 cups fresh
- 1-1/4 cups apple juice
- 1 cup vanilla ice cream
- 1/4 cup milk
- 3/4 teaspoon ground cinnamon
In blender combine blueberries, apple juice, ice cream, milk and cinnamon until smooth. Serve immediately.
Yield: about 4 cups
Yield: about 4 cups
Blueberry Orange Whirl
Serves X
- 1 package (12 ounces) frozen blueberries, unthawed or 2-1/2 cups fresh blueberries
- 1 container (8 ounces) vanilla low-fat yogur
- 1/2 cup orange juice
- 1/2 cup milk
- 1 teaspoon vanilla extract
In an electric blender whirl blueberries, yogurt, orange juice, milk and vanilla until smooth. Serve immediately.
Yield: 3-1/2 cups
4 servings
Yield: 3-1/2 cups
4 servings
Berry Blue Smoothie
Serves X
- 2 cups fresh or slightly thawed frozen blueberries
- 1 container (8 ounces) lowfat vanilla yogurt
- 1 cup milk
- 1 can (6 ounces) unsweetened pineapple juice
- 3 tablespoons honey
- 1-1/2 cups ice cubes (about 16 cubes)
In the container of an electric blender container, place blueberries, yogurt, milk, pineapple juice and honey; whirl until smooth. Add ice cubes, a few at a time, whirl until finely crushed. Serve immediately.
Yield: 4 portions
about 5 cups
Yield: 4 portions
about 5 cups
Blueberry Pineapple Smoothie
Serves X
- 1 cup Fresh or frozen blueberries
- 1 cup Plain yogurt
- 1 cup Pineapple juice
- 2 tablespoons Honey
In a blender container, combine blueberries, yogurt, pineapple juice, honey and 2 cups ice. Process until smooth.
YIELD: 4 cups (2 to 4 portions)
YIELD: 4 cups (2 to 4 portions)
Blueberry Watermelon Frosty
Serves X
- 1 container (6 ounces) frozen lemonade or limeade concentrate, unthawed
- 2 cups fresh blueberries
- 2 cups watermelon cubes, seeds removed
- 1 cup ice cubes
In a blender container, combine lemonade concentrate, blueberries and watermelon. Purée until very smooth. Add ice cubes; blend until mixture is slushy. Add sugar, if needed.
Yield : 4 portions (about 5 cups)
Yield : 4 portions (about 5 cups)
Blueberry Smoothie
Serves X
- 2 quarts (2-1/2 pounds) frozen blueberries, slightly thawed or
- 2 quarts fresh blueberries
- 1 quart pineapple, orange, and strawberry juice blend or pineapple-orange juice
- 1 quart lowfat vanilla yogurt
- 8 teaspoons sugar
For each serving: In the container of an electric blender, combine 1 cup (5 ounces) blueberries, 1/2 cup juice, 1/2 cup yogurt and 1 teaspoon sugar. Blend until smooth, about 1 minute. Serve immediately in a tall glass garnished, if desired, with blueberry skewers spiraled with a thin strip of orange peel.
Yield : 8 portions
Yield : 8 portions
Double Blueberry Shortcakes
Serves X
- 1/3 cup plus 1 tablespoon sugar, divided
- 4 teaspoons cornstarch
- 1 teaspoon vanilla extract
- Pinch salt
- Pinch ground cinnamon
- 2-1/2 cups fresh or frozen blueberries, slightly thawed if frozen*
- 6 Blueberry Biscuits
- 1/2 cup heavy cream
For Blueberry Sauce: In a medium saucepan combine 1/2 cup water, 1/3 cup of the sugar, the cornstarch, 1/2 teaspoon vanilla, salt and cinnamon. Cook over medium-high heat, stirring constantly, until boiling; boil and stir about 1 minute longer. Stir in blueberries; cook until blueberries are glazed, about 30 seconds. Transfer to a bowl; refrigerate covered, until cold about 1 hour.
Meanwhile, make Blueberry Biscuits. To serve shortcakes: In a small deep bowl beat heavy cream, the remaining 1 tablespoon sugar and 1/2 teaspoon vanilla until stiff peaks form; set aside. Cut 6 blueberry biscuits horizontally in half. On 6 serving plates place the bottom halves of biscuits; top each with a rounded 1/3 cup blueberry sauce and 2-1/2 tablespoons whipped cream. Cover with muffin tops.
Blueberry Biscuits
Preheat oven to 450°F. In a medium bowl combine 2 cups flour, 2 tablespoons of sugar, 1 tablespoon baking powder and 1 teaspoon of salt. Using a pastry blender or 2 knives cut 1/3 cup butter into flour mixture until butter resembles small peas. Stir in 3/4 cup milk just until blended. Add 1/2 cup fresh or frozen “hard” blueberries, stirring until just combined. On a lightly floured work surface pat or roll dough to a 1/2-inch thickness. Using a 2-1/2-inch round biscuit cutter cut out biscuits, re-patting scraps to cut additional biscuits. Place on ungreased cookie sheet about 1 inch apart; bake until golden, 12 to 15 minutes. Transfer biscuits to wire rack to cool.
Yield: 6 portions
2-1/2 cups sauce, 7 biscuits
Meanwhile, make Blueberry Biscuits. To serve shortcakes: In a small deep bowl beat heavy cream, the remaining 1 tablespoon sugar and 1/2 teaspoon vanilla until stiff peaks form; set aside. Cut 6 blueberry biscuits horizontally in half. On 6 serving plates place the bottom halves of biscuits; top each with a rounded 1/3 cup blueberry sauce and 2-1/2 tablespoons whipped cream. Cover with muffin tops.
Blueberry Biscuits
Preheat oven to 450°F. In a medium bowl combine 2 cups flour, 2 tablespoons of sugar, 1 tablespoon baking powder and 1 teaspoon of salt. Using a pastry blender or 2 knives cut 1/3 cup butter into flour mixture until butter resembles small peas. Stir in 3/4 cup milk just until blended. Add 1/2 cup fresh or frozen “hard” blueberries, stirring until just combined. On a lightly floured work surface pat or roll dough to a 1/2-inch thickness. Using a 2-1/2-inch round biscuit cutter cut out biscuits, re-patting scraps to cut additional biscuits. Place on ungreased cookie sheet about 1 inch apart; bake until golden, 12 to 15 minutes. Transfer biscuits to wire rack to cool.
Yield: 6 portions
2-1/2 cups sauce, 7 biscuits
Blueberry Daiquiri
Serves X
- 1-1/2 tablespoons lime juice
- 1/2 cup frozen or fresh blueberries
- 1-1/2 ounces light rum
- 1 cup crushed ice
Into an electric blender place lime juice, blueberries and rum; blend until smooth. Add ice and blend until slushy. Garnish with blueberries skewered on picks circled with a strip of lime peel, if desired.
Yield : 1 cup
Yield : 1 cup
Blutini Royale
Serves X
- 2 ounces Raspberry Stoli
- 2 ounces Vanilla Stoli
- 1/2 ounce Chambord or Raspberry wine
- 1/2 ounce Blueberry Puree
Shake well, garnish with blueberries
Blueberry Mojito
Serves X
- 1 cup Fresh mint leaves
- 1 tablespoon Fresh lime juice
- 1 teaspoon Sugar
- 4 tablespoons, divided Blueberries, fresh or frozen
- 1/2 to 3/4 cup Lemonade
- splash Soda
- 1 ounce Light rum
- 1/2 ounce Dark rum
- Mint sprig for garnish
- Lime slice for garnish
1. In a tall 16-ounce glass, add mint leaves, lime juice and sugar; mash the ingredients with the back of a spoon or a "muddler" until fragrant. Add 2 tablespoons of the blueberries and mash until juicy.
2. Fill the glass three-quarters with ice. Add lemonade until the glass is two-thirds full. Add splash of soda, light rum and remaining blueberries; stir. Slowly pour dark rum into the drink so it floats on top. Garnish with a sprig of mint and slice of lime; serve immediately.
Yield : 1 portion
2. Fill the glass three-quarters with ice. Add lemonade until the glass is two-thirds full. Add splash of soda, light rum and remaining blueberries; stir. Slowly pour dark rum into the drink so it floats on top. Garnish with a sprig of mint and slice of lime; serve immediately.
Yield : 1 portion
Blueberry Sangria
Serves X
- 1-1/2 cups ready-to-serve blueberry juice
- 1-1/2 cups chilled white wine or apple juice
- 1/4 cup orange-flavored liqueur, optional
- 1 orange, sliced
- 1 lemon, sliced
- 1 cup fresh blueberries
- 1-1/2 cups chilled lemon-lime soda, such as Sprite
Into a 2-quart pitcher, combine blueberry juice, wine and liqueur, if used. Add orange and lemon slices and fresh blueberries. Chill until ready to serve. Just before serving, stir in soda. Serve in tall glasses over ice cubes, if desired.
Blueberry-Pineapple Ambrosia
Serves X
- 2 cups fresh blueberries
- 2 cups fresh or canned pineapple in 1-inch cubes
- 1/2 cup sweetened, flaked coconut
- 1/2 cup orange juice
- 2 tablespoons orange-flavored liqueur or additional orange juice
In a medium-sized bowl, combine blueberries, pineapple, coconut, orange juice and liqueur. Spoon mixture into 4 chilled wine glasses or dessert dishes, dividing evenly; top each with a blueberry or mint sprig, if desired.
Blueberry Fruit Shake
Serves X
- 2 cups frozen blueberries
- 1 cup frozen mixed fruit (including cantaloupe,
- honeydew, grapes, peaches, etc.
- 1 cup milk
- 1 tablespoon sugar
- 2 teaspoons vanilla extract
In the container of a food processor or blender, place blueberries, mixed fruit, milk, sugar and vanilla extract; whirl until smooth. Serve immediately
Blueberry Blast
Serves X
- 1/2 cup cranberry juice cocktail
- 2 (6-ounce) containers low-fat blueberry yogurt
- 1 cup frozen, fresh or canned (drained) blueberries
In blender, combine cranberry juice, yogurt and blueberries; blend until smooth and frothy. Pour into 2 glasses and serve immediately.
Blueberry Apple Frosty
Serves X
- 2 cups fresh or slightly thawedfrozen blueberries
- 1 cup apple juice
- 1 cup frozen vanilla yogurt or ice cream
- 1/2 cup milk
- 3/4 teaspoon ground cinnamon
In the container of a food processor or blender, place blueberries, apple juice, yogurt, milk and cinnamon; whirl until smooth. Serve immediately.
