by Dana Angelo White in Cookies & Other Desserts, Healthy Recipes, July 16, 2016
by Dana Angelo White in Healthy Tips, September 20, 2015
Do you love a pie bursting with fresh berries, but wish you could cut back on all the fat and calories? Here’s how to create a homemade blueberry pie that doesn’t come with a side of diner’s remorse.
Tips for a Skinnier Pie
You can’t deny the healthy qualities of antioxidant-filled blueberries. They are low in calories and contain plenty of fiber. But once these low-cal berries are mixed up with sugar and sandwiched between two layers of flaky crust, the resulting pie can tip the scales at more than 450 calories and 20-plus grams of fat per slice. Add a few hundred more calories with dollops of whipped cream, or serve the pie a la mode, and it’s a real diet-buster.
You also want to consider the quality of the ingredients. Store-bought crusts are convenient, but the ingredients reveal trans fat galore and a list of preservatives. Homemade crusts call for a hefty amount of butter and shortening, often more than two sticks for one pie.
What’s a pie lover to do? Less fat, less sugar and more fruit are the keys to a skinnier pie. You certainly don’t need to skip the butter and sugar altogether (but forget the artificial sweeteners, please). Downsize the crust and make the fruit the star, such as in this recipe for a flavor-erupting Blueberry Crostata. Read more
by Abigail Libers in Healthy Recipes, August 19, 2015
On a recent sponsored trip to coastal Maine, I was fortunate enough to tour the magnificent wild blueberry barrens and get down and dirty with this native North American berry. Read more
by Leah Brickley in Healthy Recipes, July 27, 2015
Summer might be wrapping up, but blueberry season is still here. And there are myriad reasons why you should take advantage of this tasty fruit. Blueberries may be on the small side, but they pack some major health benefits. They’re loaded with antioxidants that help fend off free-radical damage that can lead to cancer, cardiovascular disease and other age-related conditions. They also pack good stores of vitamin C, and one cup has just 80 calories. Filled with fiber, they’re a great way to keep you feeling fuller longer. Here are five tasty ways to use them before they’re gone. Read more
by Amy Reiter in Food and Nutrition Experts, November 26, 2014
Stone fruits, blueberries and grapes have always wanted to be roasted. We know this is true because they taste so good! Roasting amplifies the flavors of the fruit: As they soften and caramelize, they release their juices and their flavor is intensified. Plus, there’s no need to add extra sugar or fat; all you need is ripe and beautiful fruit. Read more
by Amy Chaplin in Uncategorized, September 2, 2014
In this week’s news: Study casts shadow on claims that blueberries improve night vision; researchers provide an unforgettable reason to avoid trans fats; and a whole heap of new whole grains to try.
by Silvana Nardone in Healthy Recipes, August 10, 2014
Here is a simple nutritious smoothie for getting back into a post-vacation routine. Although it tastes like summer and is delicious when made with fresh blueberries, the smoothie can be prepared well into the fall with frozen berries of any kind.
Famous for their endurance-supporting qualities, chia seeds also give the smoothie an Omega-3 boost and provide fiber and protein that can help keep sippers satisfied. Since the seeds thicken when soaked, they also add body and a creamy texture to the smoothie once blended. The coconut butter supplies a touch of richness and also a hint of sweet flavor that tastes great with blueberries and vanilla.
by Dana Angelo White in In Season, July 5, 2014
Don’t forget about dessert. These recipes — putting summer fruits front and center — give you just the excuse you’ve been waiting for.
Black and Blue Cheesecake Tart
Blackberries and blueberries co-star in this luscious cheesecake. With all of the antioxidants going on here, you’ll be fighting free radicals while simultaneously poking your fork into a graham-cracker crust.
by Amy Chaplin in Uncategorized, June 17, 2014
Independence Day may be over, but the summer berry season is just hitting its stride. If your kitchen is bursting with all kinds of juicy gems, here’s a collection of red and blue berry desserts fit for any summer celebration.
Super-high in fiber (one cup provides more than 30 percent of the daily recommended value), these delicate berries can be found in various shades — including red white, black and purple — at farmers markets. Make homemade sherbet better than anything out of the freezer aisle or layer raspberries with other summer fruits in a cool and colorful terrine.
Raspberry-Buttermilk Sherbet (above, from Food Network Magazine)
Raspberry-Watermelon Terrine with Blueberry Sauce
by Toby Amidor in Healthy Tips, July 10, 2013
When it comes to quick sweet treats to beat the heat, nothing is as fast and satisfying as a scoop of this all-fruit “ice cream.” It’s pretty amazing how frozen bananas develop a lusciously thick and smooth consistency after a minute in the food processor. There’s no need for a high-powdered blender to achieve impressive results — nor any need for cream or sugar. Try making this with frozen peaches, mangoes, raspberries or apricots in place of the blueberries. You can also flavor it with cinnamon, cardamom or orange zest. Just be sure to have spoons at the ready, as this cool treat melts fast.
Frozen Blueberry and Banana “Ice Cream”
When the bananas are sliced prior to freezing, they create a super-thick consistency in less time, which prevents the mixture from thinning due to over-blending. If you only have whole frozen bananas, cut or break them into pieces before blending. Read more
Fresh berries are now in season, and I couldn’t be happier. Not only are these babies unbelievably delicious, they’re also brimming with health benefits. Here’s the lowdown on four favorites: strawberries, raspberries, blueberries, and blackberries.
One cup of strawberries (about 8 berries) has 50 calories, 3 grams of fiber and more vitamin C than a medium orange. They’re also an excellent source of fiber, folate and potassium. A study published in the American Journal of Clinical Nutrition ranked strawberries third out of more than 1,000 antioxidant-rich foods. Strawberries also contain anthocyanins, which may help protect the nervous system and blood vessels.
Studies have shown that strawberries can help protect against several types of cancer, including breast, colon and leukemia. Research has also found that strawberries help decrease inflammation and control type 2 diabetes. In addition, one study found that eating 8 strawberries a day for 8 weeks helped lower homocysteine levels, a leading risk factor for heart disease.