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Berry Yogurt Muffins

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Ingredients

  • 1 cup all-purpose flour 
  • 1 cup whole-wheat flour
  • 1/2 cup sugar
  • 1 1/2 tsp baking soda
  • 2 eggs
  • 1 cup plain non-fat yogurt
  • 1/4 melted butter
  • 1 tsp vanilla
  • 1 cup chopped strawberries
  • 1/2 cup blueberries

 

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Preheat oven to 375°F. Spray a muffin tin with nonstick cooking spray or use paper baking cups.
  3. In a large bowl, sift together flours, sugar, and baking soda.
  4. In another bowl, beat eggs. Add yogurt, melted butter, and vanilla. Stir until blended.
  5. Pour the egg mixture into the flour mixture and stir until flour is moistened. The batter will be lumpy.
  6. Stir in berries.
  7. Spoon batter into muffin cups. Bake at 375°F for 20-25 minutes, or until the tops are golden brown.

Makes 12 servings

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Strawberry Summer Salad

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Ingredients

Salad:

  • 12 cups baby spinach
  • 2 cups fresh strawberries
  • 1/2 cup sliced almonds
  • 4 ounces feta cheese
Dressing:
  • 1 teaspoon olive oil
  • 1 teaspoon honey
  • 1 Tablespoon balsamic vinegar
  • 1 Tablespoon water or fruit juice
  • 1 teaspoon mustard

 

Directions

  1. Wash hands with warm, soapy water for 20 seconds.
  2. Slice strawberries. Mix salad ingredients in a large bowl.
  3. Combine dressing ingredients in a small bowl.
  4. Toss dressing with salad.

Makes 14 servings

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Blueberry Muffins

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Ingredients

  • 1 cup flour
  • 1 cup oats 
  • 1 teaspoon baking soda 
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ½ cup unsweetened applesauce 
  • ½ cup sugar 
  • 2 egg whites
  • ½ cup water 
  • 1 cup blueberries, frozen

 

Directions

  1. Wash hands with warm, soapy water.
  2. Spray a 12 cup muffin tin with cooking spray and preheat oven to 350°F.
  3. Mix flour, oats, soda, cinnamon and salt together.
  4. Add applesauce, sugar, egg whites, and water. Mix until well blended.
  5. Fold in blueberries.
  6. Bake at 350°F for 20-25 minutes or until tops are lightly browned.

Makes 12 servings

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Rhubarb Blueberry Crisp

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Ingredients

  • 1/2 cup packed brown sugar
  • 1/2 cup rolled oats
  • 1/2 cup flour
  • 1/4 cup melted margarine
  • 3 cups blueberries
  • 3 cups chopped rhubarb
  • 2 Tablespoons cornstarch
  • 1/2 cup sugar
  • 1 cup cranberry juice
  • 1 teaspoon vanilla

 

Directions

  1. Mix the brown sugar, oats, and flour in a bowl. Stir in the margarine. Set aside. 
  2. Spread the blueberries and rhubarb in an 8-inch baking dish. 
  3. In a 2-3 quart saucepan, mix cornstarch and sugar and stir in the juice. Cook over medium heat until thickened, stirring constantly. 
  4. Add vanilla to the juice mix and pour over the rhubarb and blueberries.
  5. Crumble the oat mixture on top of the fruit.
  6. Bake at 350°F for 45 minutes.
  7. Serve chilled. Try it with low-fat frozen or vanilla yogurt.

Makes 9 servings

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