Combine healthy blueberries with soy
Blueberries have a lot of antioxidants that may make them guard against a variety of diseases and ailments and also may help reduce your risk for some forms of cancer. Whether you eat fresh, frozen, or dried blueberries you will enjoy these benefits. Soymilk also may be beneficial to your health but some people shy away from it because they are not sure how it will taste. Since blueberries have a lot of flavor, combining them might tempt even picky eaters to try soymilk and receive a nutritional punch.
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Blueberry Yogurt Parfaits
2 6-ounce containers soy vanilla or blueberry yogurt
1 cup fresh blueberries
2/3 cups low-fat granola
2 tablespoons chopped walnuts
Split one container of yogurt into each of 2 parfait glasses or small bowls. Top each serving with 1/4 cup blueberries and 1/3 cup granola. Repeat with remaining yogurt and 1/4 cup blueberries. Top each with 1 tablespoon chopped walnuts. Makes 2 servings. Recipe courtesy Silk Soymilk. For more information, visit http://www.silksoymilk.com.
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Blueberry-Orange-Vanilla Smoothie
1-1/2 cups vanilla soymilk
1 banana, sliced into 1-inch pieces and frozen
1 cup frozen blueberries
1/4 cup frozen orange juice concentrate
1 tablespoon honey
In a blender, combine the soymilk, banana, blueberries, orange juice concentrate, and honey. Blend until smooth and creamy. Makes 2 servings. Recipe courtesy Silk Soymilk. For more information, visit http://www.silksoymilk.com.
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Lemon Pudding with Blueberries
1 3.125-ounce package lemon instant pudding
1 cup vanilla soymilk
1 cup skim milk
2 cups fresh blueberries
In a large bowl mix soy milk and skim milk; add pudding mix. Beat with wire whisk or electric mixer at low speed for 2 minutes. Pour into dishes; refrigerate. Pudding will be soft-set and ready to serve in 5 minutes. For firmer set, refrigerate 30 minutes. Garnish each serving with 1/4 cup blueberries. Makes 4 servings.
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Pantry Pointers
In most recipes, you can substitute soymilk for regular milk. And like regular milk, you will want to be careful not to scorch it by boiling it at too high of a temperature or by not stirring it when cooking it.
One 10-ounce package of frozen blueberries equals 1-1/2 cups and 1 pint fresh blueberries equals 2 cups.
When using frozen blueberries in baked goods, do not thaw them first. Thawing them only causes them to turn your baked goods blue. However, if the berries have a lot of ice on them, you can run them under water briefly and drain before using.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
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