Newspaper Page Text
4C
♦ WEDNESDAY, JUNE 14. 2006
BLUEBERRIES
From page 1C
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Blueberries are delicious raw or frozen
Blueberry and White Chocolate
"Napoleons"
The cooks at the U.S. Highbush Blueberry
Council put quotation marks about
“Napoleons” because this is done the easy
way, using sliced ready-made pound cake.
You could put the same mixture into pastry
shells, cream puffs or any kind of yummy
package.
1 package (3.4 oz) white chocolate
instant pudding mix
1 1/2 cups cold milk
1 1/3 cups fresh blueberries, divided
1 loaf (11.75 oz.) frozen pound cake
thawed
In a medium bowl, beat pudding mix into
milk until well blended, and let stand until
it thickens. Remove 1/3 cup pudding to a
small bowl. Cover and refrigerate. Fold one
cup of the blueberries into the remaining
pudding. Cut the pound cake into 12 thin
slices and toast until golden. Plae one ake
slice on each of 6 serving plates. Spoon
the blueberry-pudding mixture onto the
pound cake slices, dividing evenly. Top with
another slice. Garnish with 1 tablespoon of
the reserved pudding for each dessert, and
top with reserved blueberries. Serve imme
diately.
Bluebbry Bake with Streuse
Topping
3/4 cup sugar
1/4 cup vegetable shortening
2 eggs
1/2 cup milk
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground nutmeg
1-1/2 cups fresh blueberries
1/2 cup sugar
1/3 cup flour
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine
Preheat oven to 375 degrees. Mix sugar,
shortening, eggs and milk until well blend
ed. Stir in flour, baking powder, salt, nutmeg
and cloves. Fold in blueberries. Spread bat
ter into a greased 9 x 9-inch pan. Combine
remaining ingredients and mix until crum
bly. Sprinkle crumbs over batter. Bake for
45 to 50 minutes or until top springs back
when lightly touched. Serve warm, cut into
squares.
Blubbry Yum-Yum Pie
This recipe won first prize for Amy Daniel
of Hawkinsville at the 1999 Georgia National
Fair and is in the GNF’s “Blue Ribbon
Cookbook.” If you’re in a hurry, use a gra
ham cracker crust and skip the pecans.
2 cups fresh blueberries
2 cups sugar divided
1/4 cup water
1/4 cup cornstarch
3 tablespoons water
1 cup all-purpose flour
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Monday - Friday 9:3oam - s:3opm • Sat. 10:00am - s:oopm
1/2 cup margarine, softened
1 cup pecans, chopped fine
1 8-oz. pkg. cream cheese, softened
1 9-oz. tub Cool Whip
Combine blueberries, 1 cup sugar and
1/4 cup water in a medium sauepan. Cook
over low heat until blueberries are soft
(about 15 minutes) combine cornstarch with
3 tablespoons water in a bowl and stir
well. Add cornstarch mixture to the blue
berry mixture. Cook, stirring constantly
until thickened. Set aside to cool. Combine
four, margarine and pecans. Mix well. Press
dough into pie dish. Bake at 350 for 20 min
utes. Cool. Combine cream cheese and 1 cup
sugar. Beat until smooth. Fold in Cool Whip.
Spread topping over crust . Pour blueberry
mixture over ream cheese mixture, and let
cool until set.
I Blukerry-Lemon Chesegake Bars
Blueberry filling: Crumb mixture:
1 cup blueberries, chopped 1-1/4
cups flour
1/4 cup orange juice 3/4 cup rolled
oats
2 tablespoons sugar 3/4 cup firmly
packed brown sugar
2 teaspoons cornstarch 1/2 cup
chopped nuts
1/2 cup margarine, chilled
Cheesecake filling:
1 (8 ounce) package Neufchatel
Cheese, softened
2 eggs
1/2 cup sugar
2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel
Preheat oven to 350 degrees Lightly
grease the bottom of a 9 x 13-inch pan. In
a small saucepan, combine blueberry filling
ingredients; stir until cornstarch is dis
solved. Cook over medium heat, stirring
constantly until thick and bubbly (about 5
minutes). Set aside to cool slightly.
Meanwhile, in a large bowl, combine
all crumb mixture ingredients except mar
garine; mix well. Using a pastry blender
or fork, cut in margarine until mixture
resembles coarse crumbs. Reserve 1 cup
crumb mixture for topping. Press remain
ing crumb mixture firmly in bottom of
greased pan. Bake for 10 minutes.
While crust is baking, in a medium
bowl mix together cream cheese filling with
electric mixer on medium speed until well
blended; pour into baked crust. Spoon
blueberry filling over cream cheese filling,
swirl with knife to blend. Sprinkle reserved
crumb mixture over filling. Bake 20 to 25
minutes or until lightly browned. Cool com
pletely. Cut into bars.
Source: U.S. Highbush Blueberry Council
Bluberry Chesegake:
HAVE IT YOUR WAY
Cut the carbs or the calories and either
way, your luscious, creamy cheesecake is a
sensational treat with its flavorful blueberry
topping. Sweeten the sauce with sugar or
with non-nutritive sweetener —again, your
choice! In both cases, of course, juicy, deli
cious blueberries contribute health benefits
we all need. These recipes are from the U.S.
Highbush Blueberry Council.
Blueberry cheesecake for calorie counters
6 tablespoons graham cracker
crumbs
2 containers (6 ounces each) low-fat
vanilla yogurt
1 cup fat-free cottage cheese
4 ounces fat-reduced cream cheese
1 tablespoon cornstarch
1/2 cup egg substitute
Blueberry Sauce, recipe follows
Preheat oven to 350°F. Spray bottom and
side of a 9-inch pie plate with vegetable
cooking spray; sprinkle with graham crack
er crumbs, and tilt to coat evenly. Place a
FOOD
BASICS
In addition to their sweet, delectable flavor and visual appeal, blueberries are jam-packed
with good nutrition. They're a convenient little berrv—at home in pies and pancakes, salads,
smoothies and sauces. Or, simply wash and eat —no peeling, pitting or slicing needed!
4» How TO BUY BLUEBERRIES
Firth blmbcrnrt «ur mosi plentiful during the summer
mouths, hut you will find ihrtn in (hr nuikci .til year
round, .dong with frozen, tanned and dried hlueheniev
When purthasuig fresh blucbririo, look for firm, plump.
di\ Ikilies with smooth skins and a silvers sheen. Sue
doesn't nutter, but coloi does—reddish berries aren’t
ii|H\ hut tan lx- used in looking Avoid soft or shriveled
fruit, or am signs of mold. Containers with jui< e stains
indicate that the fruit nia\ lx* bruised
4c How TO STORE BLUEBERRIES
Refrigerate fresh blueberries as soon as you get diem
home, in their original plastic pat k 01 in a covered
bowl or stoiage container. Wash berries jusl beforc
use. I 'm* within 10 days of purchase.
How TO FREEZE BLUEBERRIES
I he secret to successful freezing is to use lierries dial
are unwashed and completely di v. Discard bet lies that
look bruised or shriveled. Plac e die berries, still in their
original plastic pack, in a resealable plastic bag. Or,
transfer lx rues to freezer containers or resealable freezer
bags. I'he berries will freeze individually and you can
remove |ust the |x>rtion you need. Rememlx*i to rinse
them before using
Quick Blueberry Sauce
I I nip sugar, more or levs to taste
! t.ihles|MN)n cornstati It
- nips fresh or frozen bluclx-mcs
1 2 nip water or iruit juice
In a saucepan, combine sugar and cornstarch; sui m
blueberries, Gradually stir in water Over medium-high heal,
tiling to a boil, stilling coiotantlv; boil until same is thick and
blueberries .tie softened, alxmt I minute. Serve over pancakes,
waffles, ue i ream or sherbet, cheesecake oi sliced pound cake.
MU D: About 1-1 2 cups
coffee filter or two layers of paper towels
in a strainer; stir 1 container of the yogurt
and spoon it into the filter; set aside to
drain, stirring occasionally, about 30 min
utes. Meanwhile, in a food processor, blend
the remaining container of yogurt, cottage
cheese, cream cheese and cornstarch until
smooth. Add the eggs and pulse until com
bined. Carefully pour into the crumb-coated
pie plate; smooth top. Bake until set in the
center, about 30 minutes. Meanwhile, pre
pare the Blueberry Sauce. When pie is set,
spread the drained yogurt over the top; bake
5 minutes longer. Cool to room temperature
on a wire rack. Chill until cold. Serve with
Blueberry Sauce.
Blueberry Sauce: In a medium-size
saucepan, over medium heat, stir 2 cups
fresh or frozen blueberries with 2 table
spoons sugar (or granulated non-nutritive
sweetener) and 1 tablespoon each lemon
juice and water until berries are soft, about
5 minutes; chill.
Per portion, including 1-1/2 tablespoons
blueberry sauce: 152 calories; 19 g carbohy
drate; 4.5 g total fat (2.6 g saturated fat); 1
g fiber
Bluberry Cheesecake
FOR CARB COUNTBS
2 tablespoons dry breadcrumbs *
3 packages (8 ounces each) cream
cheese
2 eggs
2 tablespoons milk
2/3 cup granulated non
nutritive sweetener
1 tablespoon vanilla
extract
Sour Cream Topping,
recipe follows
Blueberry Sauce, recipe
follows
Preheat oven to 375°F.
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Cass or stop ft/ and see ‘Barbara who will gladly assist
you with your selections.
, JONES 9Q4 Carroll Street • Perry, Georgia 31069
JEWELERS, INC. °
. 478-987-1531
00034602
000.3464)1
4' Blueberry serving suggestions
• Add blueberries to your favorite muffin icu|k* —about
I cup for eat h batch of 12 muffins Genth stir in the
blueberries at the end (unthawed, if frozen).
• Dot pancake bailer with blueberries a> s<x>n .us liaitei
has been poured on the griddle.
• Make a breakfast |>ai fait bv lavering blueberries with
flavored vogurt and granola cereal in a tall glass.
• Sprinkle blueberries and chopped walnuts ovri dressed
mixed greens.
• Serve blueberries with sour cream or yogurt or with a
scoop of cottage cheese.
Blueberry nutrition facts
•Only 80 fat-free calorics per nip, hluehei ties are a good
source of die tar v filter and vitamin (1.
• Blueberries rank high in antioxidants that help protect
against lancer, heart disease and other age-related
diseases.
• Rescarcheis base found compounds in blticbci ties that
help prevent urinan tract infection
• Just one-half cup of bhu lx*mes helps meet tin
recommended 5 to 9 servings a day ol colorful ft nits
and veggies.
For more blueberry information visit the
U.S. Highbush Blueberry Council at www.ushbc.org.
Reaches
•plums
•SHELLED
PEAS
3801 HWY 41 N.
Byron, GA 31008
[ 478-953-3820,
THE HOUSTON HOME JOURNAL
Blueberry Smoothie
2 cups fresh, canned «>i slightly thawed frozen blue lx Tries
I enp (fkomue container) lowl.n vanillaoi oihei
flavored yogurt
I cup fruit juite. such as orange, pineapple oi apple
I tablespoon honev or sugar, more or levs to tasir
In the rontainei of an electric blender.
place hluelxTries, vogurt, |iiue. and m
honev; whit I until sn»«x»th. Serve /' yrag
immediately _ JaP V ‘
MU D2or 3 portions (about')« upsi
Spray bottom and side of a 9-inch pie plate
with vegetable cooking spray; sprinkle with
breadcrumbs and tilt to cover evenly. In
a large bowl, with an electric mixer, beat
cream cheese, eggs, milk, granulated sweet
ener and vanilla until smooth. Carefully
pour into crumb-coated pie plate; smooth
top. Bake until set in the center, 18 to 20
minutes; cool 10 minutes. When pie is set,
spread the Sour Cream Topping over the
top; bake 7 minutes longer. Cool to room
temperature on a wire rack. Chill until cold.
Serve with Blueberry Sauce.
Sour Cream Topping: In a small bowl,
stir 1 cup sour cream, 1/4 cup granulated
non-nutritive sweetener and 1/2 teaspoon
vanilla extract.
Blueberry Sauce: In a medium-size
saucepan, over medium heat, stir 2 cups
fresh or frozen blueberries with 2 table
spoons granulated non-nutritive sweetener
and 1 tablespoon each lemon juice and water
until berries are soft, about 5 minutes;
chill.
YIELD: 8 portions
* Note: Breadcrumbs are optional. If made
without breadcrumbs, subtract 1 gram car
bohydrate per portion.
Per portion, including 1-1/2 tablespoons
blueberry sauce: 413 calories; 13 g carbo
hydrate; 36 g total fat (22 g saturated fat);
1 g fiber
-asn©,
Whether you are dining
formal or casuaf,
(Barbara at Jones
Jewefers has the china
and crystalpattern
just for you. You wifi
also find vases and
other centerpieces to
accent your tahfe
settings.
•SHELLED N
BUTTER BEANS
•SEASONAL
VEGETABLES
Owners:
Burl Sasnett
Jo Sasnett