August 15, 2022
Posted: July 30, 2022 11:46 am
Berries offer lots of healthy antioxidants and vitamins that are vital for our health. In fact, blueberries contain a special antioxidant known as resveratrol that can aid in lowering blood pressure, promoting heart health, and boosting one’s immunity. Reservatrol has even been proven – in certain amounts – to boost the immune system.
Of course, berries provide a great deal of health benefits, but, at the height of berry-picking season in July, berries are at their sweetest. So, bring on muffin recipes, pies, and more! Here are some savory recipes for strawberries, blackberries, raspberries, and blueberries.
Satisfy your sweet tooth with this tasty berry cheesecake concoction!
6 cups mixed berries such as blueberries, blackberries, strawberries that have been cut into quarters, raspberries
8 ounces cream cheese room temperature
1/2 cup + 2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
1/4 cup heavy cream or milk
8 ounces whipped topping thawed
Additional berries and mint sprigs for garnish (optional)
Place the cream cheese in a medium bowl and beat with a mixer until completely smooth.
Add the powdered sugar, and beat until combined. Add the vanilla and cream and continue to beat until smooth.
Gently fold the whipped topping into the cream cheese mixture.
Place the berries in a large bowl and pour the cheesecake mixture over the top. Stir gently until berries are coated in the cheesecake.
Optional: Garnish with berries and mint sprigs and serve.
Cheese and berries together in one dish? Yes, please! This is a great dessert or a neat treat for a hot July afternoon.
1/2 a ball of fresh mozzarella, sliced
A little cream cheese, or butter
2-3 Tbsp blueberry balsamic sauce, link is in the notes
A handful of fresh basil leaves
Spread your cream cheese on the panini.
Cover with slices of mozzarella.
Spoon blueberry balsamic sauce on top.
Arrange basil leaves over the sauce.
Brush a little oil on the outside of the panini.
Grill in your panini maker, or on a frying pan, until the mozzarella is melted.
NOTE: The blueberry sauce will be scorching hot so leave it for a few moments before slicing into it and taking a bite!
4 cups (slightly packed) shredded kale*
3 cups (slightly packed) shredded green cabbage
3/4 cup plain fat free Greek yogurt (Fage brand perfered for consistency)
1/4 cup full fat mayonnaise
2 Tbsp fresh lemon juice
2 Tbsp honey
Dash of Salt
8 oz. fresh strawberries, sliced (and halved if larger)
Add kale and cabbage to a large mixing bowl or a salad bowl.
In a medium mixing bowl whisk together Greek yogurt, mayonnaise, lemon juice, honey and season with salt to taste.
Pour dressing over kale and cabbage and toss to evenly coat.
Add strawberries and gently toss. Serve immediately.
*Remove thick ribs before chopping. Be sure to dry well in salad spinner after rinsing.
Berries in a smoothie make a healthy, tasty breakfast on-the-go! Plus, when using berries picked at the height of summer, you’ll also be getting the best of the vitamins and antioxidants that occur naturally in most berries.
1 cup spinach
1 cup water
½ cup cherries (frozen)
¼ cup strawberries (frozen)
¼ cup blueberries (frozen)
Blend spinach and water until smooth.
Add the remaining fruits and blend again.
Notes: Use at least one frozen fruit to make the green smoothie cold. Make sure to
remove cherry pits before blending.
You’ll need to pick up or make some of your own raspberry preserves in order to prepare this recipe, but it’s well worth the time to make this savory main dish. The preserves will make the pork chops extra tasty and tender, too.
1/2 cup seedless raspberry preserves
1 chipotle pepper in adobo sauce, finely chopped
1/2 teaspoon salt
4 bone-in pork loin chops (7 ounces each)
In a small saucepan, cook and stir preserves and chipotle pepper over medium heat until heated through. Reserve 1/4 cup for serving. Sprinkle pork with salt; brush with remaining raspberry sauce.
Lightly grease a grill or broiler pan rack. Grill chops, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 145 degrees. Let stand 5 minutes before serving. Serve with reserved sauce.
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