Healthy Recipe
IngredientsWith only a few ingredients, this nutritious mixed fruit smoothie is fast and easy to make. It is loaded with vitamin C from the mixed fruit and calcium from the yogurt and is bursting with flavor. Whip one up for a quick breakfast or serve as a refreshing compliment to a summertime meal. - 2 cups frozen Townsend farms mixed fruit- 1 banana- 8-oz. container mixed berry yogurt- 1 cup milk- 2 tbs. sugar- ice cubesPrep Time: 5 minutesInstructions - combine ingredients in a blender- fill to the top with ice cubes- blend until smoothServing Suggestions - Serves : 4
Ingredients With only a few ingredients, this nutritious raspberry smoothie is fast and easy to make. It is loaded with antioxidants from the berries and calcium from the yogurt and is bursting with flavor. Whip one up for a quick breakfast or serve as a refreshing compliment to a summertime meal. - 2 cups frozen Townsend farms organic raspberries- 1 banana- 8-oz. container mixed berry yogurt- 1 cup milk- 2 tbs. sugar- ice cubesPrep Time: 5 minutes Instructions - combine ingredients in a blender- fill to the top with ice cubes- blend until smoothServing Suggestions - Serves : 4
Ingredients With only a few ingredients, this nutritious Strawberry smoothie is fast and easy to make. It is loaded with vitamin C from the strawberries and calcium from the yogurt, and is bursting with flavor. Whip one up for a quick breakfast, or serve as a refreshing compliment to a summertime meal.- 2 cups frozen townsend farms whole strawberries- 1 banana- 8-oz. container mixed berry yogurt- 1 cup milk- 2 tbs. sugar- ice cubesInstructions - combine ingredients in a blender- fill to the top with ice cubes- blend until smoothServing Suggestions - Serves : 4
Ingredients - 1 cup graham cracker crumbs - 2 tablespoons sugar - ¼ cup melted butterCheese Cake: - 2 / 8oz packages cream cheese softened - 1 cup lowfat sour cream - ¾ cup sugar - 1 teasspoon vanilla extract - 2 tablespoons all purpose flour - 4 eggs - 2/ 12oz bags of frozen blueberries - 1/3 cup blueberry jellyInstructions - combine cracker crumbs, 2 tablespoons sugar and melted butter.- pat the mixture into the bottom of a 9” springform pan.- blend cream cheese until soft and creamy; gradually add the sour cream, ¾ sugar, vanilla and flour.- beat in eggs one at a time.- pour mixture over the crust.- bake in 325 preheated oven for approx. 1 hour.- cool and remove from pan, loosen edge with a knife.- place frozen blueberries on top.- melt jelly and spoon over blueberries to glaze.- chill, until ready to eat.Serving Suggestions Serves : 4
Ingredients Crust: 2 9” pie shells, pre-made, or make your own.- 3 120z bags frozen blueberries- ¾ cup sugar- 10 tablespoons cornstarch- ½ teaspoon cinnamon- 2 tablespoons lemon juice- 2 tablespoons waterInstructions - sprinkle 3 tablespoons of corn starch over bottom of pie crust top with frozen blueberries- combine sugar, rest of cornstarch and cinnamon, mix well.- add to dry ingredients, lemon juice and water.- pour over blueberries.- crumbly pie topping- ¼ cup sugar- ½ cup flour- ¼ cup melted butter- mix together (should be crumbly)- sprinkle over pie.- bake for 1 hour @ 375, remove from oven when top is bubbly and golden brown, cool on a rack, refrigerate or serve warm.Serving Suggestions Serves : 4
Ingredients - 2 12oz. bags of ps red raspberries (thaw and strain out the juice)- ¼ cup sugar- 1 tablespoon lemon juice- 2 tablespoons cornstarch to ¼ cup cold water to dissolveInstructions - Bring all ingredients in a saucepan to the boiling point, stirring constantly.- Add cornstarch, lemon juice and boil until mixture is clear (about 3 minutes).- Remove from heat and cool.Serving Suggestions - Topping for ice cream- Peach melba; a scoop of vanilla ice cream (ps frozen sliced peaches) arranged around base of ice cream topped with sauce.- Pear cardinale; sliced fresh or canned pears, topped with orange sherbet, cover in red raspberry sauce.
Ingredients - pastry for 9” double crust- 3 bags 12oz frozen blackberries- 2 teaspoons lemon juice- 1 ¼ cups sugar- ½ cup all purpose flour- 2 tablespoons butter- 1 egg yolk- ½ teaspoon waterInstructions - line a 9” pie plate with pastry.- preheat oven to 400 degrees.- in a large bowl combine frozen blackberries and lemon zest.- in a small bowl combine sugar and flour.- sprinkle over berry mix, toss until well coated.- spoon into pastry-lined pie dish.- dot with butter.- top with remaining pastry, slice i” vent holes in top.- in a small bowl combine egg yolk and water. brush evenly over top of the pie.- bake i hour or until juice bubbles through the vents.- cool on wire rack.
Ingredients - 2 12oz. bags of ps red raspberries (thaw and strain out the juice)- ¼ cup sugar- 1 tablespoon lemon juice- 2 tablespoons cornstarch to ¼ cup cold water to dissolveInstructions - Bring all ingredients in a sauce pan to the boiling point, stirring constantly.- Add cornstarch, lemon juice and boil until mixture is clear (about 3 minutes).- Remove from heat and cool.Serving Suggestions - Topping for ice cream- Peach melba; a scoop of vanilla ice cream (ps frozen sliced peaches) arranged around base of ice cream topped with sauce.- Pear cardinale; sliced fresh or canned pears, topped with orange sherbet, cover in red raspberry sauce
Ingredients - 2 12oz bags frozen red raspberries- 1 ¼ cups water- ¼ cup white wine (optional)- 1 cup cran/raspberry juice- ½ cup sugar- 1 ½ teaspoons ground cinnamon- 2 whole cloves- 1 tablespoon lemon juice- 1 8oz container of low-fat raspberry yogurt- ½ cup low-fat sour creamInstructions - In a blender puree red raspberries, water and wine.- Pour into a large saucepan.- Add juice, sugar, cinnamon and cloves.- Over medium heat, bring to a boil, stirring constantly.- Remove from heat- Strain and let cool.- Add lemon juice and yogurt.- Refrigerate, for 1 hour.Serving Suggestions - Serve in soup bowls and top with a dollop of sour cream. Great for a warm summer's eve.
Ingredients A simple version of a Scandinavian Fruit Soup. Can also be servedas a sauce over ice cream, frozen yogurt, or pudding. (from Bon Appétit, Feb 1995) - 1 1-pound bag frozen unsweetened blueberries- 1 cup water- 5 tablespoons sugar- 2 1/4-inch-thick lemon slices- 1 cinnamon stick- pinch of salt- 1/2 teaspoon vanilla extract- lemon wedges- low-fat vanilla yogurt or frozen vanilla yogurtInstructions - Bring first 7 ingredients to boil in heavy medium saucepan over high heat, stirring until sugar dissolves.- Reduce heat to medium-low and simmer until berries are very tender, about 15 minutes. discard lemon slices and cinnamon stick.- Puree half of soup in blender or processor.- Transfer all of soup to medium bowl and refrigerate until very cold. (Can be prepared 2 days ahead.)- Divide soup between 2 bowls or large goblets. serve with lemon wedges and dollop of vanilla yogurt.Serving Suggestions - Dietary Considerations: Low Sodium, Wheat/Gluten-Free, Low-Fat, Healthy.- 2 GENEROUS servings.
Blueberries are the fruits of a shrub that belongs to the heath family, which includes the cranberry and bilberry, azalea, mountain laurel, and rhododendron. Gradating in color from deep blue to maroon to purple black, the small round berries are protected by a white-gray protective coat. Flavors range from mildly sweet to tart and tangy.
PeachA peach is a sweet, juicy fruit with soft, fuzzy skin, golden-orange flesh, and a single central pit. Known for its fragrant aroma and slightly tangy flavor, it’s rich in vitamins and often enjoyed fresh or in desserts.
An ancient fruit prescribed by the early Greeks for gout, blackberries are called an “aggregate fruit” because each berry is really a cluster of tiny fruits (or drupelets). Each drupelet contains a seed. Unlike raspberries, blackberry drupelets remain centered around the core even after the berry is picked, so the core is filled rather than hollow.
Fragrantly sweet and juicy, strawberries are one of the world’s most popular berry fruits. They are easily identified by their unique shape and deep red color, with yellow seeds that pierce the surface. Cultivated strawberries are typically much larger than their wild counterparts
The cherry is the fruit of many plants of the genus Prunus and ranges in type from sweet to sour. Cherries are small, fleshy, red fruits that contain a hard drupe, or seed, and are related to peaches, apricots, and plums. It is believed that the sweet cherry originated somewhere between the Black and Caspian Seas in Asia Minor around 70 BC and were introduced to the Western Hemisphere by the Romans in the first century A.D.
Indigenous to the Indian subcontinent, mangoes are now cultivated worldwide. The fruit is one of the few also consumed unripe (in chutneys, pickles, or with salt, chili, or soy sauce), but is most often eaten ripe, fresh or frozen. They can also be used in a variety of dishes and drinks. Mangoes are generally sweet, but taste and texture vary greatly, from soft and pulpy, akin to a cantaloupe or avocado, to more fibrous.
A member of the rose family and a bramble fruit like the blackberry, red raspberries are an aggregate fruit, composed of clusters of smaller fruits each containing a seed. Unlike blackberries, whose core stays inside the fruit, picked red raspberries have hollow centers.
The flavor is a complex and delightful symphony. The initial taste is an explosive, sugary sweetness that is immediately balanced by a vibrant, tangy acidity. This perfect sweet-and-sour combination is followed by subtle floral and citrus notes. The texture is juicy and succulent, with a firm, almost crisp bite that melts in your mouth.
The purest expression of sweet-and-sour. Their flavor is often described as simple, crisp, and clean, with notes of light, sweet pear or green apple. They are typically the least complex but most refreshing