Just A Bite Of Dessert? Make It With Blueberries!

(NAPSI)-No matter what they say, when it comes to dessert, size matters. Keeping portion size under control is easy when you make "Blueberry-Lemon Teasers." Use convenient products--fresh blueberries, frozen pound cake, and instant pudding--and your little desserts are easy and quick to make.

Get started by rinsing the blueberries then pat dry. Whip up the instant pudding and set it aside. Now make cake crumbs. One way to do it fast is to cut off about one-third of a 10.75-ounce frozen pound cake and, with the coarse side of a grater, grate crumbs into a bowl. Or chop the cake into pieces and pulse in a food processor until you have coarse crumbs. If you want to make crumbs from homemade cake, freeze it first for easier handling.

To assemble the desserts, line up six small glasses and stack about two tablespoons each of the cake, the pudding and the fresh blueberries in the glasses; repeat until all the ingredients are used. A spoonful of whipped cream tops them off.

Serve the "Blueberry-Lemon Teasers" immediately or cover with plastic wrap and refrigerate for up to 24 hours. Dessert is ready when you are and at just 172 calories per serving, you can kick back and enjoy a guilt-free dessert that delivers plenty of flavor with creamy texture and juicy blueberries in every bite.

Summer is blueberry season and a good time to enjoy fresh blueberries every day. Blueberries can be found in supermarkets, superstores, farmers markets and roadside stands. At www.nabcblues.org/upick.htm or www.pickyourown.org you can find a list of U-Pick blueberry farms. For loads of blueberry recipes, nutrition information and more, go to www.blueberrycouncil.org.

BLUEBERRY-LEMON TEASERS

1¾ cups low-fat milk

1 package (3.4 ounces) instant lemon pudding mix

2 cups fresh blueberries

1½ cups crumbs (about 4 ounces) from frozen

reduced-fat pound cake

½ cup sweetened whipped cream

In medium bowl with electric mixer or wire whisk, blend milk and pudding mix for 2 minutes; set aside for 5 minutes to set. Into six 6-ounce glasses, evenly divide half of the cake crumbs, pudding and blueberries; repeat. Cover and refrigerate until ready to serve. Just before serving, top with a swirl of whipped cream.

Variations: Use other instant pudding flavors, such as vanilla, cheesecake, coconut or banana.

Yield: 6 portions

Per portion: 172 calories; 3.7 g protein; 35 g carbohydrates; 2.6 g total fat; 1.3 g saturated fat; 7 mg cholesterol; 303 mg sodium; 1.4 g dietary fiber.


-----
www.fayettefrontpage.com
Fayette Front Page
www.georgiafrontpage.com
Georgia Front Page
Follow us on Twitter:  @GAFrontPage

History You Can Sink Your Teeth Into

(NAPSI)-In 1902, America was a rapidly growing and changing nation. It was a time of invention, industrial innovation and accelerated immigration, blending cultures and cuisines. It was also a time when many favorite all--American foods-such as peanut butter and jelly sandwiches, animal crackers and banana splits--first became popular.

That year also marked the very first time light and dark corn syrups became available in tins. Karo Corn Syrup, founded that year, quickly became a favorite ingredient in desserts, breads, sweet rolls, sauces and fillings.

The syrup, now considered as American as apple pie, is an essential ingredient in a Stars and Stripes Cheesecake or a delicious Cran-Blueberry Pie:

Stars and Stripes Cheesecake

Prep Time: 30 minutes

Cook Time: 25 minutes

Chill Time: 1 hour

Yield: 15 servings

Graham Cracker Crust:

1 cup graham cracker crumbs

3 tablespoons butter or margarine, melted

2 tablespoons sugar

Cheesecake:

3 packages (8 ounces each) cream cheese, at room temperature

⅓ cup sugar

2 tablespoons Argo or Kingsford's Corn Starch

1 cup Karo Light Corn Syrup

3 eggs

2 tablespoons lemon juice

1 cup fresh blueberries

1 pound strawberries, halved (about 3 cups)

1 cup heavy or whipping cream, whipped; or whipped topping

Preheat oven to 325ºF. To prepare graham cracker crust: Combine crumbs, butter and 2 Tbsp. sugar. Press into the bottom of a 13 x 9-inch baking dish.

To prepare cheesecake: Beat cream cheese, sugar and corn starch in a large bowl with mixer at medium speed until smooth. Beat in corn syrup, eggs and lemon juice until blended and smooth.

Pour into prepared baking dish. Bake 25 to 30 minutes or just until set.

Cool on wire rack. Refrigerate until well chilled. Arrange blueberries (about 30 to 40) in rows in upper left corner of cheesecake to form a rectangle, spacing rows about ½ inch apart (to leave room for whipped cream).

Arrange halved strawberries on top of remaining portion of cheesecake also in rows about ¾ inch apart, like a flag. Place whipped cream in a plastic bag and snip off the corner of the bag.

Use the bag to pipe whipped cream between the rows of blueberries and strawberries, completing the flag design. Keep refrigerated.

Cran-Blueberry Pie

Prep Time: 20 minutes

Cook Time: 40 to 45 minutes

Yield: 1 pie (8 servings)

1 package (12 ounces) frozen blueberries (about 2½ cups)

2 cups fresh or frozen cranberries

¾ cup sugar

½ cup Karo Light Corn Syrup

¼ cup Argo or Kingsford's Corn Starch

¼ teaspoon ground cinnamon

⅛ teaspoon salt

2 (9-inch) unbaked pie crusts

Glaze:

¼ cup powdered sugar

1 to 1½ teaspoons milk

Preheat oven to 375°F. Combine blueberries, cranberries, sugar, corn syrup, corn starch, cinnamon and salt in a large saucepan. Cook over medium-high heat, stirring frequently, until cranberry skins begin to pop.

Assemble pie by placing one crust in pie plate. Pour in filling. Top with remaining crust. Flute edges and cut slits in top crust to vent. Bake 40 to 45 minutes or until top is lightly browned.

Prepare Glaze: Stir powdered sugar and milk together until smooth. Spread over hot crust. Cool pie on wire rack. (Let pie cool completely before cutting, or filling will be runny.)

You will find more recipes and tips at www.karosyrup.com, or call (866) 430-KARO (5276).


-----
www.fayettefrontpage.com
Fayette Front Page
www.georgiafrontpage.com
Georgia Front Page

Blueberry Pumpkin Bread: A New Tradition

(NAPSI)-What do blueberries and pumpkins have in common? Both are native to the Americas. Blueberries, in fact, are one of only three fruits that originated in North America. (The others are Concord grapes and cranberries.)

European settlers in the 17th century were not familiar with blueberries or pumpkins. Blueberries were a delightful new discovery and they found many ways to enjoy them in baked goods and puddings, drying the berries for winter use. Pumpkins quickly became a staple for soups and stews, pies and breads.

Now, Blueberry Pumpkin Bread puts the two together for an ideal combination. You'll want to make several loaves so you'll have plenty to give to friends and to keep for yourself.

For more nutrition information and great blueberry recipes, visit www.blueberrycouncil.org.

BLUEBERRY PUMPKIN BREAD

1 cup canned solid-pack pumpkin

¾ cup sugar

¼ cup orange juice

2 large eggs

¼ cup vegetable oil

2 cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

1 teaspoon pumpkin pie spice

1 cup fresh or frozen blueberries, not thawed

White icing, optional

Preheat oven to 350° F. Butter an 8½ x 4½-inch loaf pan. In large bowl with electric mixer, beat pumpkin, sugar, orange juice, eggs and oil until smooth, about 1 minute. In small bowl, stir flour, baking powder, salt and pumpkin pie spice; add to pumpkin mixture; stir just until combined. Spoon ½ of batter into pan; spread evenly. Stir blueberries into remaining batter in bowl and spoon over batter in pan; spread evenly. Bake until a wooden skewer or toothpick inserted in center comes out clean, 60 to 65 minutes. Cool in pan on a rack for 10 minutes; turn out onto rack; cool completely. May be wrapped and refrigerated for up to 4 days, or frozen for up to 1 month. If desired, drizzle with White Icing.

Yield: 1 loaf (8 servings)

White Icing: In bowl, combine 1 cup sifted confectioners' sugar and 2 tablespoons softened butter. Add 1½ to 2 tablespoons milk and ½ teaspoon vanilla; beat until smooth; drizzle over cake. Makes about ½ cup.

-----
www.fayettefrontpage.com
Fayette Front Page
www.georgiafrontpage.com
Georgia Front Page

Blueberry Napoleons: A Simply Royal Dessert

(NAPSI)-A classic Napoleon is a decadent dessert that was born in Naples…or Copenhagen…or Paris! While historians can't agree on the exact origins, everyone agrees that the dessert was a favorite of Napoleon Bonaparte and that the alternating crisp and creamy textures with a burst of fruit are worthy of royalty.

This winter, give your guests a majestic treat by serving Fresh Blueberry Napoleons. The gorgeous stacked dessert looks impressive yet is super easy to make. You can even bake the surprisingly simple crisps and stir up the tasty cream the day before, then assemble with luscious fresh blueberries just before serving. The recipe serves four, but if you're expecting more guests, it can be easily doubled.

You'll find plenty of top-quality fresh blueberries in the produce aisle of your market this winter. They come to us from South America, where the climate and growing conditions are perfect for blueberries.

FRESH BLUEBERRY NAPOLEONS

6 slices firm white sandwich bread, crusts removed

1 teaspoon butter, softened

¼ teaspoon sugar

1 cup ricotta cheese (whole or part-skim milk)

¼ cup mascarpone or cream cheese

¼ cup confectioners' sugar

2 tablespoons apricot preserves

1 cup fresh blueberries

Preheat oven to 350ºF. With a rolling pin, roll bread slices very thin; cut each slice in half lengthwise. Lightly butter bread on one side; arrange on baking sheet; sprinkle with sugar; bake until crisp and beginning to brown, about 10 minutes. Cool to room temperature. (If making ahead, wrap tightly; store at room temperature.) In medium bowl, with electric mixer, beat ricotta, mascarpone, confectioners' sugar and preserves until smooth. Cover and refrigerate until ready to use. Just before serving, place 8 toasts on work surface. Spread cheese filling on toasts, dividing evenly; dot with berries. Stack 4 of the prepared toasts on remaining prepared toasts; top each with a plain toast; press gently to secure. If desired, sift confectioners' sugar over Napoleons. Serve immediately.

YIELD: 4 portions

Per portion: 349 calories, 39 g carbohydrate, 17 g total fat, 9 g saturated fat

For more nutrition information and great recipes, visit www.blueberrycouncil.org.

-----
www.fayettefrontpage.com
Fayette Front Page
www.georgiafrontpage.com
Georgia Front Page
www.artsacrossgeorgia.com
Arts Across Georgia

A Delicious Quick-Fix Cobbler

(NAPSI)-Even better than serving up delicious food, many cooks contend, is finding an easy way to prepare it.

For example, here's a recipe for One-Bowl Peach and Blueberry Cobbler that could be the easiest cobbler you'll ever make. Simply throw all the ingredients in an oven-safe dish and top with any fruit you have on hand. The result is warm fruit comfortably nestled in soft pillows of dough. Serve with whipped cream or a scoop of vanilla ice cream.

One-Bowl Peach and Blueberry Cobbler

Prep time: 5 minutes; hands-off cooking time: 30 minutes; serves 4.

¼ cup butter, melted

1 cup buttermilk pancake mix

½ cup sugar

½ cup milk

3 cups sliced peaches (fresh, frozen or canned, such as jarred peaches in light syrup

½ cup blueberries, fresh or frozen

¼ tsp ground cinnamon (optional)

1. Preheat oven to 375ºF.

2. Select an 8 x 8-inch square ovenproof dish or a glass 9-inch pie plate for the cobbler. (If you're feeding a crowd, double the recipe and use a 9 x 13-inch baking dish.) Melt butter right in the baking dish and use it as a mixing bowl.

3. Add pancake mix, sugar and milk to melted butter. Stir with a fork until just combined. Batter will be lumpy--do not overmix.

4. Scatter peaches and blueberries evenly over batter. Lightly sprinkle cinnamon evenly on top.

5. Bake for 30 minutes or until light golden brown.

You can use apples, pears, plums or mixed berries. Frozen or canned fruit works just as well as fresh fruit in this recipe, which can be found in the book "Cooking With All Things Trader Joe's" by Deana Gunn and Wona Miniati. The cookbook features easy recipes that use everyday, budget-friendly ingredients and time-saving shortcuts.

Learn More

For more tips and recipes, visit www.cookingwithtraderjoes.com.

-----
www.fayettefrontpage.com
Fayette Front Page
www.georgiafrontpage.com
Georgia Front Page
www.artsacrossgeorgia.com
Arts Across Georgia

Boost Your Energy With Peanuts And Peanut Butter

(NAPSI)-If you have been skipping your favorite peanut and peanut butter recipes, it's time to add them back into your diet.

A handful of peanuts or a two-tablespoon serving of peanut butter remains a delicious, convenient and inexpensive way to add nutrients like protein, vitamin E, niacin, manganese, magnesium, phosphorus, folate and dietary fiber to your diet.

People still love a PB&J sandwich, peanut butter on apple slices or celery sticks, but, say the experts at the National Peanut Board, you can also use it to add flavor to any meal or snack. Whether you're on the go or powering up before or after a workout, this Fruity Peanut Butter Spread makes a great sandwich spread or a dip for fresh fruit that is sure to be a favorite of both kids and adults. To use as a dip, add extra orange juice until it's the right dipping consistency. The Blueberry Peanut Shake makes a refreshing snack:

Fruity Peanut Butter Spread

1 medium apple, quartered but not peeled

½ cup dried cherries or dried cranberries

1 cup peanut butter

¼ cup orange juice

½ teaspoon cinnamon

In a food processor, chop apple and cranberries. In a small bowl, combine peanut butter, orange juice and cinnamon. Stir apple/cranberry mixture into peanut butter mixture until combined. Cover and refrigerate.

Makes: 12 servings of two tablespoons each

Blueberry Peanut Shake

2 cups fresh or frozen blueberries

⅓ cup creamy peanut butter

½ cup ice

2 cups frozen yogurt

1½ cups whole (or low-fat) milk

Place all ingredients into a blender. Blend at high speed for 1 minute. Pour in glass and serve.

Makes: three servings of 12 oz. each

For more recipes and nutritional information, go to www.nationalpeanutboard.org.

-----
www.fayettefrontpage.com
Fayette Front Page
www.georgiafrontpage.com
Georgia Front Page

Best Blueberry Bagels

I love blueberry bagels as my hips can attest! I have been on a quest for the perfect blueberry bagel in recent months and, after trying every brand available in the Atlanta area (aside from private bakeries) I have found MY winner.

It's the Kroger brand. They have more blueberries, more taste and they have a very nice texture or consistency (can't think of the perfect word). By consistency I mean they aren't too dry, they stay nice and blueberryish when toasted.

It's the only one I can eat without having to add butter, which is a miracle in my book much as I love to slather butter on everything.

Another nice part of finding these to be my favorite on the blueberry bagel quest is that they're also the least expensive.

Nice.