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Dinner Tonight

Dinner Tonight

Healthy Cooking for a Healthy Texas

Search Results for: blueberries

Pomegranate Fruit Salad

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This unexpected combination of fruit makes for a refreshing and crisp salad to compliment any main course.

Pomegranate Fruit Salad
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Servings
8
Servings
8
Pomegranate Fruit Salad
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Servings
8
Servings
8
Ingredients
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Instructions
  1. Combine fruit in a large bowl.
  2. Sprinkle chopped mint over fruit
  3. Drizzle with honey and lime.
  4. Toss to combine
  5. Store in the refrigerator.
Recipe Notes

Pomegranate Fruit Salad Nutrition Facts Serving size (174g) servings per container 8 Amount per serving Calories 100 % Daily Value Total Fat 0.5 g 1 % Saturated Fat 0 g 0 % Trans Fat 0 g Cholesterol 0 mg 0 % Sodium 0 mg 0 % Total Carbohydrate 26 g 9 % Dietary Fiber 4 g 14 % Total Sugars 20 g Added Sugars 4 g 8 % Protein 1 g Vitamin D 0 mcg 0 % Calcium 18 mg 2 % Iron 1 mg 6 % Potassium 230 mg 4 %

Berry Cherry Tart

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This summer tart is perfect for dessert, brunch, and even festive enough for the Fourth of July.  Our Berry Cherry Tart is lighter than other cheesecake pastries but equally delicious.


Berry Cherry Tart
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Rating: 5
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Servings
12 2x2 servings
Servings
12 2x2 servings
Berry Cherry Tart
Votes: 2
Rating: 5
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Servings
12 2x2 servings
Servings
12 2x2 servings
Ingredients
Servings: 2x2 servings
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Instructions
  1. Remove pastry puff from freezer, let thaw for 15-20 minutes. Preheat oven to 400 degrees F.
  2. Prepare a baking sheet with parchment paper and unfold pastry puff on the baking sheet.
  3. Using a sharp knife, score a 1 ½ inch border around the edge of the pastry sheet. Do not cut all the way through. Prick the center of the sheet thoroughly using a fork.
  4. Bake in the oven for 10-12 minutes until golden. The pastry will puff in the oven, remove, and let cool. Carefully press down the center of the puff sheet that is puffed with your fingers.
  5. In a medium bowl, mix together yogurt and 3 Tbsp of the instant pudding mix.
  6. Pour pudding mixture in the center of cooled pastry, spreading evenly.
  7. Top with fresh blueberries and cherries.
  8. Serve immediately, or store in the refrigerator covered for 1 day to minimize soggy crust.
Recipe Notes

Blueberry Lemonade

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A refreshing lemonade lower in sugar that will help hydrate you this summer.  Our Blueberry Lemonade recipe can be made with either fresh or frozen blueberries which are a high antioxidant super fruit.


Blueberry Lemonade
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Rating: 4.5
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Servings
8 servings (2 quarts total)
Servings
8 servings (2 quarts total)
Blueberry Lemonade
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Rating: 4.5
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Servings
8 servings (2 quarts total)
Servings
8 servings (2 quarts total)
Ingredients
Servings: servings (2 quarts total)
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Instructions
  1. Combine blueberries and 1 cup of water in a blender until liquefied: about 1 min.
  2. Using a mesh strainer over the mouth of a 2-quart pitcher, pour the blueberry puree slowly to strain. Use a spoon to move puree back and forth over the mesh strainer to drain liquid.
  3. Add agave nectar into freshly squeezed lemon juice, stir well.
  4. Pour in agave nectar and lemon juice into a pitcher, stir.
  5. Add the remaining 5 cups of water to the pitcher and stir.
  6. Serve over ice. Add blueberries, thinly sliced lemon, or mint for garnish.
  7. Store in the refrigerator for 2-3 days.
  8. ** Stir lemonade before pouring. **Blend frozen blueberries longer to liquify.
Recipe Notes

Mango Salad

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Mango Salad
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Servings
8
Servings
8
Mango Salad
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Servings
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Servings
8
Ingredients
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Instructions
  1. Wash you hands, clean your work area, and wash fruits and vegetables.
  2. Combine all ingredients in a mixing bowl.
  3. Gently toss with lime juice.
  4. Chill. Sprinkle lightly with cayenne pepper just before serving.
Recipe Notes

Matcha Smoothie Bowl

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Matcha smoothie bowl topped with coconut flakes, blueberries, and chia seeds.
Matcha Smoothie Bowl
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Servings
2
Servings
2
Matcha smoothie bowl topped with coconut flakes, blueberries, and chia seeds.
Matcha Smoothie Bowl
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Servings
2
Servings
2
Ingredients
Smoothie
Toppings
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Instructions
  1. Wash fresh berries and clean your preparation area.
  2. In a blender, blend frozen banana, pineapple, cauliflower, almond butter, milk, and matcha powder until smooth.
  3. Divide smoothie mixture into two bowls and top with chia seeds, coconut flakes, and blueberries.
Recipe Notes

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