Search Results for "Blueberries"
Recipe Results 9 of 16 pages
Avocado Super Summer Wrap
Ingredients: 1 ripe Avocado, seeded, peeled and cut into chunks 1/2 cup plain nonfat Greek yogurt 1 tsp. lime juice 1/2 cup blueberries 1/2 cup grated carrots 1/4 cup chopped red onion 2 cups chopped fresh arugula 12 oz. cooked chicken breast, cubed 4-8″ whole wheat tortillas Directions: Mash half the avocado chunks with yogurt
Blueberry-Balsamic Glazed Rosemary Chicken
Ingredients: 2 tablespoons extra virgin olive oil, divided 2 tablespoons unsalted butter, divided 4 to 6 skinless, boneless chicken breasts (or 2 pounds chicken legs and thighs) 1 teaspoon salt 2 shallots, thinly sliced (about 1/4 cup) 2 cups Blueberries 1/2 cups balsamic vinegar 1/3 cups maple syrup 1 tablespoon coarsely chopped rosemary Directions: Preheat
Blueberry Nectarine Cobbler
Ingredients: Flour: 1-2⁄3 cups Sugar: ½ cup, divided Cold butter, cut into ½-inch cubes: 6 tablespoons Baking powder: 1-½ tablespoons Salt: ¼ teaspoon Heavy cream: ¾ cup, divided Blueberries: 4 cups Nectarines, pitted and diced: 1-½ pounds (6 medium) Quick-cooking tapioca: 2 tablespoons Directions: In the bowl of a food processor, fitted with chopping blade,
Apple Blueberry Crisp
Ingredients: 1 cup old-fashioned oats ½ cup flour, divided ½ cup sugar, divided 1 teaspoon ground cinnamon 4 tablespoons butter, cut in small pieces ¼ cup pecans or walnuts, coarsely chopped 1 bag (12 to 16 ounces) frozen blueberries 4 cups peeled and cubed apples or pears Directions: Preheat oven to 375°F Lightly grease a
Grapefruit Crisp
Ingredients: 4 Florida grapefruit, peeled, sectioned and diced 1 cup frozen blueberries 1 to 2 tablespoons sugar, or to taste 3 tablespoons all-purpose flour, divided ½ cup oatmeal ¼ cup chopped pecans 3 tablespoons packed brown sugar ¼ teaspoon ground cinnamon 2 tablespoons canola oil Directions: Preheat oven to 375° F. Spray 4 ovenproof ramekins
Fruit Pizza
Ingredients: 1 tsp. vanilla extract 1 cup strawberries, sliced (or kiwi, bananas, pears, peaches, or blueberries) 1/2 cup margarine 1/2 cup sugar 1 tsp. vanilla extract 1 egg (large) 2 cups flour 2 tsp. baking powder 8 ounces cream cheese, non-fat or light 1/2 cup sugar Directions: Preheat oven to 375 degrees. For crust, cream
July 4th Dessert
Ingredients: 1 tub frozen whipped topping, thawed 1 large container vanilla greek yogurt 1 cup raspberries 1 cup blueberries Directions: In a large bowl, mix well the whipped topping and yogurt. In glass dessert cups, layer about 8-10 blueberries followed by a 1″ thick layer of the yogurt mixture, repeat both layers and top with
Blueberry Smoothie
Ingredients: 2 cups plain nonfat Greek-style yogurt 1 cup fat-free milk 1 tbsp. powdered Lemonade Flavor Drink Mix 3 cups frozen blueberries Directions: Blend ingredients in blender until smooth. Serve immediately.
Batido Smoothie
Ingredients: 2 cups papaya chunks (fresh or frozen) 2 bananas (overripe, sliced) 1 cup plain low-fat yogurt 1 cup ice cubes Directions: Put all the ingredients in the blender. Put the lid on tightly. Turn the blender to a medium setting and blend until the ice is chopped and the mixture is smooth, about 1
MVP Pudding with Milk
Ingredients: 4 cups 1% lowfat milk 2 packages (4 serving size) vanilla regular pudding 1 cup of 1-inch lowfat brownie pieces (using fat free or lowfat brownie mix) 2 cups sliced strawberries 1 cup blueberries Directions: Add milk to pudding mix and prepare according to directions on box (instant pudding may be substituted). Place half
