Blueberries are rich in antioxidants which help shield the body from cell damage. But did you know that blueberries also suppress your appetite when you eat them before your meal? Yes, blueberries halt the hunger pangs, so studies suggest.
I’ve been eating blueberries all summer long. When in season, I eat them fresh right out of my hand. Easy, because I live where the blueberries grow and where I can pick them. When they are out of season, I purchase Dole Wild Blueberries frozen in a 3 LBS bag. I especially like to add them to my yogurt, but any kind of fruit makes plain low fat yogurt taste great… Add a TBS of Flax seed for fiber and Omega-3s-6s and have yourself a low fat, low cal snack. A healthy and tasty way to tame hunger pangs until your next meal…
Autumn – the season of pumpkins and carrot cake…Here’s a delicious treat (top it with some blueberries!):
Carrot Cake, Yogurt Sauce, Strawberries, Blueberries:
Carrot cake recipe from American Heart Association Low-Salt Cookbook; yogurt sauce recipe at http://www.3aday.org/3aday/recipes/recipe.asp?recipe=Cinnamon+Raisin+Bread+Pudding+with+Vanilla+Yogurt+Sauce
vanilla pudding sauce:
- 1 egg
- 1 egg white
- 1/4 cup sugar substitute for baking
- 2 teaspoons cornstarch
- 2 1/2 cups fat-free milk
- 2 teaspoons vanilla
vanilla pudding sauce:
Whisk egg, egg white, sugar and cornstarch together in a medium saucepan. Whisk in milk.
Cook over medium-low heat, stirring constantly, until mixture thickens and begins to bubble, about 10 minutes. Serve warm or cold.
Yield: approximately 1/3 cup vanilla yogurt sauce, per serving
Do you have a recipe to share?
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