Happy National Blueberry Month! What better way to celebrate than to get in the kitchen with your kids to prepare some easy summer treats? If you talk to any parent about getting their children to eat healthier, you’ll quickly learn that it can be quite the task. One easy way to get children to adopt a more balanced diet is by sparking their interest in what they eat by involving them in the preparation. So arm your child with their own recipe box and measuring cups and let’s get creative!
1. Pink and Blueberry Lemonade
1/3 cup sugar
1-1/4 cups fresh blueberries, divided
1/2 cup lemon juice
In 1-quart glass measuring cup, combine sugar, 2 tablespoons of the blueberries and 1/2 cup water: Microwave on high until hot, about 1 minute; stir until sugar dissolves. Add lemon juice, and enough water to make 1 quart; chill. Fill tall glasses with ice cubes, add chilled blueberry mixture and remaining berries, dividing equally. Garnish with lemon slices if desired.
To make Blueberry ice cubes: Place 3 berries in each of 12 ice cube cups. Fill with water and freeze. 36 berries equal about 1/4 cup.
Yield: 1 quart (4 servings)
Per serving: 94 calories, 25 g carbohydrate, 0 g fat, 1 g fiber, 20 mg vitamin C
2. Red, White, and Blueberry Mini Whoopie Pies
1 red velvet cake mix (18.25 ounces)
1/4 cup flour
1/2 cup water
1/3 cup vegetable oil
3 large eggs
1-1/2 cups marshmallow crème from a jar
1 cup fresh blueberries
Heat oven to 350°F. Line two large baking sheets with parchment paper. In a large bowl combine cake mix, flour, water, oil and eggs. With an electric mixer, beat at medium speed until smooth, 2-3 minutes. Scoop the batter by rounded tablespoons onto prepared baking sheets, 2 inches apart, to make 24 cookies. Bake until puffed, 8-10 minutes. Let cool 2 minutes on the baking sheets. With a spatula, remove to wire racks to cool completely. With a small spatula or knife, spread 1-1/2 teaspoons marshmallow crème onto the flat side of each cookie. Divide blueberries onto 12 of the cookies. Top with remaining cookies to make sandwiches. Serve immediately or store chilled in an airtight container layered between sheets of waxed paper.
Yield: 12 whoopie pies
3. Blueberry Dessert Pizza
1 (10-inch) flour tortilla
1/2 teaspoon butter, softened
3 teaspoons sugar, divided
1/8 teaspoon ground cinnamon
1/2 cup whipped cream cheese
1/2 cup fresh blueberries
1/2 cup mixed fruit (such as grape halves and mandarin oranges)
Preheat oven to 400°F. Place tortilla on an ungreased baking sheet; spread with butter. In a cup, combine 1 teaspoon of the sugar and the cinnamon; sprinkle evenly over the tortilla. Bake tortilla until edges just begin to brown, 3 to 4 minutes; remove to a serving plate. In a small bowl, combine the remaining 2 teaspoons sugar with the cream cheese; spread evenly over the crisp tortilla. Arrange blueberries and other fruit on top. Cut in 4 wedges and serve immediately.
YIELD: 2 portions
Per portion: 324 calories, 36 carbohydrate, 18 g total fat, 10.4 g saturated fat
*Recipes provided by
