Guest guest Posted August 19, 2000 Report Share Posted August 19, 2000 Here are a few of the blueberry recipes I sent to Ashley: Blueberry-Beaujolais Ice Fresh Fruit Compote Melon-Berry Cups Stewed Blueberries Summer Fruit in Amaretto Syrup Three Berry Compote * Exported from MasterCook * Blueberry-Beaujolais Ice Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Desserts July/Aug '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Beaujolais or other fruity red wine 1 cup sugar 2 1/2 cups blueberries Combine the wine and sugar in a medium saucepan. Bring to a boil; cook until sugar dissolves, stirring occasionally. Add blueberries; return to a boil. Cook 1 minute. Remove from heat, and cool. Spoon blueberry mixture into a blender; process until smooth. Cover and chill. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon into a freezer-safe container; cover and freeze at least 1 hour. Serving size: 1/2 cup Source: " Cooking Light, July/August 98, p.174 " Copyright: " © Cooking Light " - - - - - - - - - - - - - - - - - - - Per serving: 165 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 32g Carbohydrate; 0mg Cholesterol; 41mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 1244 0 175 * Exported from MasterCook * Fresh Fruit Compote Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Cooking Light 1994 Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup fresh blackberries OR 1 cup fresh raspberries 1 cup fresh peaches -- peeled, and sliced 1 cup fresh blueberries 1 cup fresh strawberries -- halved 1 cup watermelon balls 1 cup cantaloupe balls 1 cup seedless green grapes 1/2 cup chilled Asti Spumante, or other sweet white wine 2 tablespoons undiluted orange juice -- thawed Combine first 7 ingredients in a large bowl, and toss gently. Add wine and orange juice concentrate; toss gently to coat. Cover and chill. (serving size: 1 cup) Source: " Cooking Light, Jul/Aug 1994, page 123 " Copyright: " © Cooking Light " - - - - - - - - - - - - - - - - - - - Per serving: 89 Calories (kcal); trace Total Fat; (4% calories from fat); 1g Protein; 19g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 166 0 2130706543 3396 0 3411 0 0 3582 1638 1006 * Exported from MasterCook * Melon-Berry Cups Recipe By :Vegetarian Times Magazine, August 1999, page 24 Serving Size : 6 Preparation Time :0:00 Categories : Desserts Fruits Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 small cantaloupes -- halved and seeded 1 cup strawberries -- quartered 3/4 cup blueberries 1/4 cup kirsch -- (cherry liqueur) OR orange juice 6 SERVINGS DAIRY-FREE It's the attractive presentation of this fruity dessert that makes it so special Using small end of melon baller, scoop balls of flesh from cantaloupe halves, leaving about 1/4-inch-thick shell. In medium bowl, combine melon balls, strawberries, blueberries and kirsch and toss gently. Cut thin slice from outside bottom of each cantaloupe shell so it sits securely. Divide fruit mixture among shells. Serve right away or cover and chill up to 1 hour. PER SERVING: 85 CAL.; 1G PROT.; >1G TOTAL FAT (0 SAT. FAT); 16G CARB.; 0 CHOL,; 10MG SOD.; 2G FIBER Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per serving: 114 Calories (kcal); 1g Total Fat; (6% calories from fat); 3g Protein; 27g Carbohydrate; 0mg Cholesterol; 26mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Stewed Blueberries Recipe By :Veggie Life Magazine, November 1996, page 31 Serving Size : 24 Preparation Time :0:00 Categories : Fruits Sauces And Marinades Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pint fresh blueberries OR 16-ounce frozen unsweetened blueberries 1/3 cup maple syrup 3 tablespoons vegetable margarine or butter Adding the butter or margarine to the sauce spreads the rich, satisfying= flavor throughout it...no extra spreading needed. In a small saucepan, combine all the ingredients. Bring to a slow boil over= medium heat. Reduce heat to a simmer and cook until juicy and steaming, 5= to 8 minutes. Cool slightly before serving warm. Can be stored, covered,= in the refrigerator for up to 2 weeks. Vegan. Makes 1-1/2 cups sauce. Nutrition Analysis per Tablespoon: Servings : 24, Calories : 34, Sodium= (mg): 1, Carbohydrate(g): 5 Protein (g): 0.1, Fat (g): 2, Fiber (g): 0.4,= Cholesterol(mg): 0. http://www.naturalland.com/rec/rec.htm 2/00 - - - - - - - - - - - - - - - - - - - Per serving: 18 Calories (kcal); trace Total Fat; (2% calories from fat); trace Protein; 5g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Summer Fruit in Amaretto Syrup Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : Cooking Light 1993 Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups fresh blueberries 2 cups pitted fresh cherries 2 cups fresh apricots (5 medium) -- peeled, and sliced 1/4 cup amaretto 3 tablespoons white vinegar 2 tablespoons honey Combine first 3 ingredients in a medium-size shallow dish; set aside. Combine amaretto and vinegar in a small saucepan; bring to a boil over medium heat. Remove from heat, and stir in honey; pour over fruit. Cover and refrigerate 8 hours. Stir gently before serving. (serving size: 1 cup) Source: " Cooking Light, July/Aug 1993, page 87 " Copyright: " © Cooking Light " - - - - - - - - - - - - - - - - - - - Per serving: 150 Calories (kcal); 1g Total Fat; (4% calories from fat); 2g Protein; 33g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 2545 2076 0 0 0 * Exported from MasterCook * Three-Berry Compote Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Cooking Light 1994 Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sliced fresh strawberries 1 1/2 cups fresh blueberries 1 1/2 cups fresh blackberries 1/2 teaspoon ground nutmeg 1 1/2 tablespoons maple syrup 1 tablespoon triple sec or other orange-flavored liqueur 2 teaspoons vanilla extract Fresh mint sprigs -- (optional) Combine first 7 ingredients in a bowl, and stir well. Let stand 10 minutes. (serving size: 1 cup) Source: " Cooking Light, Jul/Aug 1994, page 124 " Copyright: " © Cooking Light " - - - - - - - - - - - - - - - - - - - Per serving: 121 Calories (kcal); 1g Total Fat; (5% calories from fat); 1g Protein; 27g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates Serving Ideas : Garnish with mint sprigs, if desired. Nutr. Assoc. : 3411 0 166 0 0 5320 0 0 Quote Link to comment Share on other sites More sharing options...
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