Blueberries are one of my fav berries because of their versatility from eating raw and they do so well in baking. There doesn’t seem to be a limit on how many you can purchase, so go berry-bananas.
Blueberry Mint Lemon Spritzer
(ingredients are always organic unless noted otherwise)
3/4 cup agave or 1 1/4 organic cane sugar
3 cups sparkling mineral water
1 cup fresh mint leaves
1/2 cup fresh organic blueberry (or berry of choice)
juice of 6 lemons*
Preparation:
In a pitcher, combine sweetener, water, and lemon juice. Cover and keep refrigerated.
To serve, in a glass, muddle 3 tablespoons mint and blueberry of your choice. Pour lemonade and garnish with a slice of lemon and spring of mint.
*if you don’t have lemons, you can use limes, or even a combo of 4 lemons and 2 blood oranges (another seasonal March fruit.
Lemon Cream with Blueberries**
2 tablespoons grated lemon zest, divided
3 tablespoons fresh lemon juice
8 pitted dates, coarsely chopped
1 teaspoon pure vanilla extract
1/8 teaspoon ground cardamom
1 (12-ounce) package silken tofu, drained
2 cups fresh blueberries
Method
Combine 1 tablespoon lemon zest, lemon juice, dates, vanilla, cardamom and tofu in a blender. Puree ingredients until smooth, scraping down the sides of the blender with a spatula as needed.
Divide lemon cream evenly among four bowls, ramekins or serving glasses. Garnish each portion with blueberries and reserved lemon zest. Serve immediately or chill until ready to serve.
Per serving: 230 calories (25 from fat), 2.5g total fat, 0g saturated fat, 0mg cholesterol, 35mg sodium, 48g total carbohydrate (6g dietary fiber, 37g sugar), 8g protein
**recipe provided by Whole Foods
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