Missouri berry fruit
salad (from MU Extension Seasonal and Simple publication, available on the
MU Extension website http://extension.missouri.edu)
Ingredients
·
1 pint blackberries
·
1 pint blueberries
·
1 pint raspberries
·
1 tablespoon balsamic vinegar
·
1/8 cup sugar
Preparation
In a large bowl, combine the berries, vinegar, and sugar.
Stir gently. Cover securely with plastic wrap and refrigerate for 30 minutes to
1 hour.
Very berry sorbet (from
Missouri Families website at http://missourifamilies.org/nutrition/recipes/BerrySorbet.htm)
Ingredients
- 1 cup fresh strawberries, washed and hulled
- 1/2 cup fresh blackberries
- 1/2 cup fresh blueberries
- 1/2 cup fresh raspberries
- 1/2 cup unsweetened apple juice
- 1/4 cup orange juice with calcium
- 1 tablespoon Splenda or 2 tablespoons sugar
- 2 teaspoons vanilla extract
Preparation
- Place washed berries, juices, Splenda or sugar, and vanilla extract into blender and blend until liquefied.
- Drain mixture into a flat, freezer-safe 9x9 container.
- Cover with plastic wrap, making sure wrap touches entire surface and freeze for a couple hours, or until firm.
Blueberry and toasted
pecan pancakes (from Missouri Families website at http://missourifamilies.org/nutrition/recipes/BlueberryPecanPancakes.htm)
Yield
2½ cups dry mix (makes 8 servings, 2 pancakes each)
Ingredients
- 1 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 1/2 cup dried blueberries
- 1/2 cup finely chopped pecans, toasted
- 3 tablespoons light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Preparation
- Whisk all-purpose flour, whole-wheat flour, blueberries, pecans, brown sugar, baking powder, cinnamon and salt in a medium bowl.
- To make pancakes: Whisk 2 large eggs, 2 large egg whites, 1½ cups nonfat buttermilk and 2 tablespoons canola oil in a medium bowl. Put Blueberry Pecan Pancake Mix in a large bowl. Make a well in the center of the mix; add wet ingredients and stir until just combined. Use about 1/4 cup batter for each pancake.
Strawberry salsa
(from Missouri Families website at http://missourifamilies.org/nutrition/recipes/StrawberrySalsa.htm)
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons white balsamic vinegar
- 1/2 teaspoon salt
- 1 pound fresh strawberries, coarsely chopped
- 8 green onions, chopped
- 2 pints cherry tomatoes, chopped
- 1/2 cup chopped fresh cilantro
Preparation
Whisk together first 3 ingredients in a large bowl; add
strawberries and remaining ingredients, tossing to coat. Chill at least 1 hour.
Serve with tortilla chips.
