Blueberry “Pie”

[donotprint]Pie is always a lovely idea, but I never seem to find the energy (or bravery) to make one, especially just for a snack! So instead, I’ve done my best to create an extremely quick and  healthy alternative.  I love this crust so much that I created a cookie recipe based that is very similiar.[/donotprint]

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Crust:
1/3 cup walnut pieces
1/3 cup pecan halves
1/3 cup old fashioned oats
1/4 cup whole wheat pastry flour
3 tablespoons brown sugar (not packed)
1/4 teaspoon salt
1/4 cup unsalted butter (1/2 stick), cold

Topping:
1 1/2 pints fresh blueberries (approximately 3 cups)
1 1/2 tablespoons fresh squeezed lemon juice
3 tablespoons maple syrup
1/4 teaspoon ground cinnamon
whipped cream (optional)

Preheat oven to 400 F.

For the crusts, put the walnuts, pecans, oats, flour, brown sugar, and salt in the bowl of a food processor and pulse for a 5-10 seconds until the texture is crumb-like. Chop the cold butter into large chunks and add to the food processor bowl. Cut the butter into the nut mixture pulsing for 5-10 seconds until the butter is incorporated and the mixture resembles large rough crumbs. Do not over process. The occasional larger chunk of butter is not a problem.

Divide a heaping 1/4 cup of the crust mixture between 8 ramekins. Press the crust down into the ramekins and up the sides with your fingers starting from the center. Rest assured, any holes or imperfections will be taken care of during baking or covered by the berries.

Bake crusts on the center rack for 10-15 minutes or until edges start to turn brown. Allow the ramekins to cool before serving.

While the crusts are baking, put blueberries, lemon juice, maple syrup and cinnamon in a bowl. With a fork, mash the berries partially so they begin to release their juices.

Once the ramekins are cool, top each crust with a scant 1/3 cup of the mashed blueberries and finish with a dollop of whipped cream if desired. Serve immediately.

Makes 8 “pies”.
Prep time: 20 minutes
Bake time: 10-15 minutes

Note: Can be made ahead of time. Store the crust and berries seperately in the refrigerator. If possible, remove from refrigerator and bring to room temperature before serving.

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Blueberry Delight

[donotprint]This recipe is the result of many many trials that resulted in total bombs, i.e. fruit soup. This recipe is either a very thick soup or a light pudding; either way it’s a nutritious and delicious snack.[/donotprint]

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2 cups fresh blueberries
1/2 cup low-fat cream cheese
1/2 cup plain greek yogurt
2 tablespoons honey

Put all ingredients in a blender and mix until smooth. Position strainer over bowl and pour blueberry mixture through strainer, stirring occasionally to move things along. Discard contents of strainer.

Pour strained blueberry mixture into small bowls or ramkins. Cover and chill for 4 hours or overnight. Serve topped with whipped cream.

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Strawberries and Cream

[donotprint]I had to swoop in at the last minute and shove the camera in front of the bowl so I could even get a photo of this. ‘nuf said.[/donotprint]

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1 pint fresh organic strawberries
1 tablespoon sugar
1/4 cup heavy cream

Wash, hull and slice berries. In a small bowl, pour sugar over berries and toss gently to coat. Add cream and toss gently again. Serve in bowls.

Makes two servings.

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Balsamic Strawberries

[donotprint]Finally, summer has offically arrived at our house and we are all busy eating our body weight in fresh native strawberries. Having a blog about healthy snacks is the best excuse ever to make my kids labor in the pick-your-own strawberry patch at least once a week.[/donotprint]

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A handful of fresh organic strawberries
A couple splashes of aged balsamic vinegar (approximately 1/2 teaspoon)

Wash and hull strawberries. Place in serving bowl or on a plate. Pour vinegar over berries. Serve.

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Blueberry Fun Cakes

[donotprint]My kid came up with the name. She comes up with a good many of the names actually, or at least makes serious contributions to the brainstorming sessions we have in the kitchen while stuffing our faces.

A whole english muffin could  be used instead of bread slices, but cutting out the bread rounds takes very little time and is oh so cute. This recipe is also an easy opportunity for kids to have a big role in preparation.[/donotprint]DSC09823

1/3 cup fresh blueberries
3 slices whole grain bread
1/3 cup plain yogurt
1 teaspoon sugar
1 teaspoon fresh squeezed lemon juice

Preheat oven to 400 F.

Wash berries and gently pat dry with a towel. Set aside to dry further.

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Cut bread into 2″ rounds with cookie cutter or shot glass. Each slice should yield 3-4 rounds. Arrange rounds on ungreased baking sheet and set aside.

In small bowl, mix together yogurt, sugar, and lemon juice. Spoon approximately 1 teaspoon of yogurt mixture onto each of the bread rounds. Top with 1-3 blueberries depending on size of berries.

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Bake for 5-8 minutes or until edges are golden and berries are starting to burst. Allow to cool for 2 minutes (blueberries can retain heat and be too hot for young children – when in doubt, cool longer). Transfer to plates with spatula and serve.

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