5 min. Breakfast
Mixed Berry Smoothie
Prep time: 3 minutes
Makes about 3 cups, or 2 servings
1 cup blueberries
1 cup raspberries or blackberries
1 cup driscoll's Strawberries, halved or quartered
1 cup vanilla yogurt
1/2 cup orange juice
1 – 2 tablespoons honey, to taste
1 tablespoon finely chopped crystallized ginger
Berries for garnish
Blend all ingredients plus two ice cubes in a blender until smooth. Garnish with additional berries before serving.
10 min. Breakfast
Blueberry Breakfast Parfaits
Makes 4 servings
2 dry pints Driscoll's Blueberries, rinsed
3 tablespoons sugar
1 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
4 (1/2-ounce) slices angel food cake, toasted
3 tablespoons blueberry preserves
1 1/2 cups fat free Greek-style yogurt
3 tablespoons honey
1/4 cup sliced almonds, toasted
1. Set aside 1/3 cup blueberries for garnish. Combine the remaining blueberries, sugar, zest, and vanilla extract in a zip-top plastic bag. Press out air before sealing then press with hands to crush.
2. Spread 1 side of each slice angel food cake with preserves. Cut into cubes and place in the bottom of 4 parfait or other tall glasses.
3. Whisk together the yogurt and honey in a medium bowl. Spoon 2 tablespoons of the mixture over the cake cubes. Top each with 2 heaping tablespoons of the blueberry mixture. Spoon in the remaining yogurt mixture then top with remaining blueberry mixture. Sprinkle each with 1 tablespoon sliced almonds and the reserved whole blueberries. Serve immediately.
TIP: These can be made ahead. Just cover with plastic wrap and refrigerate up to 4 hours. For best results, sprinkle with almond slices just before serving.
15 min. Breakfast
Whole Wheat Blueberry Pancakes
Prep time: 10 minutes
Makes: 7 servings
2 cups wheat flour
1/4 cups natural sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups low-fat buttermilk
2 whole eggs
1/2 cup low-fat margarine, melted
2 packages (6 ounces each) Driscoll's Blueberries
Mix first five ingredients in a bowl until well combined. Set aside.
In a separate bowl, whisk together buttermilk with eggs.
Using a wooden spoon, stir wet mixture into dry ingredients just until combined.
Add melted butter, then blueberries, and stir gently.
Heat a non-stick griddle or pan over medium heat. Let a few drops of cold water fall on the surface. If water bounces, sputters and instantly evaporates, your pan is ready.
Pour 1/4 cup of the batter onto the skillet.
Cook for 2 minutes, or until bubbles that appear on the surface begin to break and the bottom is golden. Flip pancake and cook for one more minute, or until lightly golden.
Place pancakes on heatproof platter and keep warm in a 200 degree preheated oven. Repeat procedure with remaining batter.
Drizzle pancakes with 5 tablespoons of warm, 100% Maple syrup. Garnish with additional blueberries as desired.