1. Stir together sugar and cornstarch in 1-quart stainless steel or nonstick saucepan (do not use aluminum because the sauce will discolor). With wire whisk, stir in soymilk and egg yolks until well blended.
2. Heat to boiling over medium heat, stirring constantly. Boil 1 minute, stirring constantly. Remove from heat; stir in vanilla. Refrigerate about 1 hour or until cold.
3. Divide berries among 6 individual dessert dishes. Spoon sauce over berries.
Serve immediately.
1 cup vanilla soymilk
2 cups Cascadian Farm® frozen organic unsweetened strawberries, partially thawed
1/3 cup orange juice
2 tablespoons sugar
Sliced fresh strawberries, if desired
Fresh mint sprigs, if desired
1. In blender or food processor, place soymilk, frozen strawberries, orange juice and sugar. Cover; blend on high speed about 30 seconds or until smooth.
2. Pour into 3 individual serving bowls; top with sliced fresh strawberries and mint.
Want a cool and refreshing summer salad? Think berries!
Combine three kinds of delicious berries with creamy dressing
for one refreshing salad.
Salad
1 cup fresh blueberries
1 cup fresh raspberries
1/2 cup fresh strawberries, cut in half
Dressing
1/4 cup sour cream
1 1/2 teaspoons honey
1 1/2 teaspoons orange juice
1. In large bowl, toss blueberries, raspberries and strawberries.
2. In small bowl, mix all dressing ingredients until smooth.
3. Serve fruit with dressing.
Feast your eyes and appetite on a fruit and greens delight.
Orange-Yogurt Dressing
1/3 cup plain or vanilla fat-free yogurt
1 tablespoon frozen (thawed) orange juice concentrate
1 teaspoon honey
Salad
6 cups bite-size pieces mixed salad greens
1 cup sliced strawberries, blackberries or raspberries
1 mango (about 1 pound), peeled, pitted and cut into 1-inch pieces
1. Mix all Orange-Yogurt Dressing ingredients.
2. In large serving bowl, toss all Salad ingredients.
3. Serve with dressing.
No-Bake Triple-Berry Pie
Your oven stays off for this easy two-step pie.
The result is a cool kitchen and a pie that explodes with fresh fruit!
1 cup water
3/4 cup sugar
2 tablespoons cornstarch
1/2 package (4-serving size) raspberry-flavored gelatin (3 tablespoons)
3 cups sliced strawberries
1 cup blueberries
1 cup raspberries
1 package (6 ounces) ready-to-use shortbread pie crust
Whipped cream, if desired
1. Mix water, sugar and cornstarch in 2-quart saucepan. Heat just to boiling
over medium heat, stirring constantly. Boil and stir 1 minute; remove from heat.
Stir in gelatin until dissolved. Refrigerate about 30 minutes, stirring
occasionally, until mixture thickens.
2. Fold berries into gelatin mixture. Pour into crust. Refrigerate about 2 hours
or until set. Serve with whipped cream. Store covered in refrigerator.
Chicken and Berry Salad
You're 15 minutes away from a delicious chicken dinner salad packed
with berries, salad greens and blue cheese.
1 package (6 oz) refrigerated grilled chicken strips, cut in half if necessary
5 cups bite-size pieces mixed salad greens
1 cup strawberry halves
1/2 cup blueberries
1/2 cup raspberries
1/4 cup honey-roasted peanuts
1/4 cup vinaigrette dressing
2 tablespoons crumbled blue cheese
In large bowl, toss all ingredients.
Triple Berry Shortcakes
Berry time is shortcake time! Here's a quick and easy version.
1 pint (2 cups) strawberries, sliced
1 cup raspberries
1 cup blueberries
1/3 cup sugar
1/4 cup raspberry- or orange-flavored liqueur or orange juice
6 sponge shortcake cups
1 1/2 cups lemon sorbet or sherbet
1. Toss berries, sugar and liqueur. Let stand 1 hour.
2. Top each shortcake cup with sorbet and berries.
Fresh Fruit Tart
Serve up refreshing fresh fruit on a sweet and easy cookie
base made from Betty Crocker® cake mix.
1 box Betty Crocker® SuperMoist® lemon cake mix
1/2 cup butter or margarine, softened
1 egg
3 containers (6 oz each) Yoplait® Original 99% Fat Free lemon burst or
French vanilla yogurt
1 box (4-serving size) vanilla instant pudding and pie filling mix
3 cups sliced fruits, berries and/or mandarin orange segments
3 tablespoons apricot preserves
1 cup fresh raspberries
1. Heat oven to 375°F (350°F for dark or nonstick pan). Grease 12-inch pizza pan or bottom only of 13x9-inch pan with shortening or cooking spray.
2. In large bowl, mix cake mix, butter and egg with spoon until crumbly.
Press on bottom of pan.
3. Bake 14 to 18 minutes or until set. Cool completely, about 30 minutes.
4. In medium bowl, beat yogurt and pudding mix (dry) with electric mixer on medium
speed until blended. Spoon over baked layer. Smooth surface with rubber spatula.
Arrange fruit on yogurt mixture.
5. Heat preserves over medium heat until melted; brush over fruit. Mound raspberries
in center. Serve immediately, or refrigerate up to 24 hours. Store covered in refrigerator.
Walnut-Chicken Salad
Rotisserie chicken, fresh berries and a yogurt dressing
whip up into a delicious dinner salad.
Lemon-Ginger Dressing
1/2 cup mayonnaise or salad dressing
1/4 cup Yoplait® Original 99% Fat Free lemon burst yogurt
1/2 teaspoon sugar
1/4 to 1/2 teaspoon ground ginger
Dash salt
Salad
3 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
3/4 cup chopped celery
1/2 cup chopped walnuts
1 cup sliced or quartered strawberries
Bibb lettuce
Orange Slices with Warm Raspberries
4 seedless oranges, such as navel oranges
2 tablespoons sugar or Splenda Granular
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
2 cups frozen unsweetened raspberries (not thawed)
1. With a sharp knife, remove and discard the skin and white pith from oranges;
slice the oranges crosswise and arrange on 4 dessert plates.
2. Combine sugar (or Splenda), lemon juice and cinnamon in a small saucepan;
stir over low heat until bubbling. Add raspberries and stir gently until the
berries are just thawed. Spoon over the orange slices and serve immediately.
1. In small bowl, mix all dressing ingredients.
2. In large bowl, mix chicken, celery and walnuts. Add dressing; toss.
3. Fold in strawberries. Serve on lettuce.
1/2 cup V8®V.Fusion™ Acai Mixed Berry
1/4 cup olive oil
1/4 cup balsamic vinegar
2 tbsp. water
1 tbsp. Dijon-style mustard
1 clove garlic, minced
1/8 tsp. ground black pepper
6 cups chopped romaine lettuce
1 medium mango, peeled, seeded and sliced (about 1 1/2 cups)
1/2 medium avocado, seeded, peeled and sliced (about 1/2 cup)
Beat the V8, oil, vinegar, water, mustard, garlic and black pepper
in a medium bowl with a whisk or a fork.
1. Divide the lettuce among 4 salad bowls.
2. Top with the mango and avocado slices.
3. Spoon 2 tablespoons vinaigrette over each salad.
4. Serve immediately.
This superfoods recipe is a great choice for a springtime lunch or brunch.
High in fiber and protein, this dish will help you say "no thanks" to those
enticing calorie-laden treats.
1/4 cup fat-free mayonnaise
2 tablespoon fat-free plain yogurt
2 tablespoon lemon juice
2 teaspoon Dijon mustard
Dash cayenne pepper
2 cups cooked, skinless chicken breast, cubed
1/2 cup chopped celery
3/4 cup diced red onion
1/2 cup diced red bell pepper
3/4 cup diced tomato
1 cup diced avocado
2 teaspoon dried tarragon
1/4 teaspoon pepper
2 cups fresh blueberries, rinsed, drained and divided
4 cups chopped Romaine lettuce leaves
2 teaspoon chopped almonds
1. Combine mayonnaise, yogurt, lemon juice, Dijon mustard and cayenne pepper in
medium bowl and mix well.
2. Add chicken, celery, onion, bell pepper, tomato, avocado, tarragon and pepper; toss to mix.
3. Carefully fold in 1 3/4 cups blueberries until coated.
4. Cover chicken mixture and refrigerate 30-60 minutes before serving.
5. Arrange lettuce on four plates; spoon salad mixture on top and garnish with
reserved blueberries and chopped almonds.
Blueberry Pesto
A delicious pesto rendition that's great with simple crackers
or a crusty baguette.
2 cups fresh blueberries, washed
1 cup parsley, cleaned and packed
1/2 cup parmesan cheese, grated
1/2 cup toasted walnuts
1/4 cup olive oil
4 cloves garlic
8 oz. goat cheese
1. In a blender, process all ingredients, except for goat cheese,
until a paste forms.
2. Spoon the blueberry pesto over the goat cheese, enough to cover and drip down sides.
3. Serve with crackers or sliced baguette and garnish with fresh blueberries.
Leftovers can be frozen.
Blueberry Mango Soup
Executive Chef/ Co-Owner Marcus Samuelsson, Aquavit, New York City
In Sweden, chilled blueberry soup is a popular summer treat that's equally welcome
as an appetizer or dessert. Chef Samuelsson's gently spiced version can also be served hot as a cold-weather appetizer. This versatile soup becomes a sauce when drizzled over ice cream, sorbet, fresh fruit or panna cotta.
