When I was growing up, my mother used to talk about going blueberry picking in Connecticut with her mother and sisters. She used to tell me how sweet those little berries were as they picked and ate as many as went into the pails.
Here in Florida we have U-Pick-em farms for blueberries as well as strawberries. And because our climate is so much warmer than Connecticut, our blueberry season is just about over. But the berries are readily available in stores, full of antioxidents that are good for you, and still very sweet.
Along with your blueberry muffins, pancakes, pies and on your cereal, I thought you might like this Berry Parfait recipe from Self Magazine.
• 2 cups skim milk
• Juice and zest of 3 lemons, divided
• 1/4 cup sugar
• 2 tablespoons cornstarch
• 1/4 cup nonfat Greek yogurt
• 1 pint blueberries
• 2 tablespoons sugar
• 1/2 cup graham cracker crumbs
1. Whisk milk, juice and zest of 2 lemons, sugar and cornstarch in a pot over medium heat until mixture thickens, 3 to 4 minutes. Let cool 2 minutes. Whisk in yogurt. Cook blueberries, juice and zest of remaining lemon, and sugar in another pot over medium heat, mashing until a chunky sauce forms, 2 to 3 minutes. Divide graham cracker crumbs and sauce among 4 glasses; top each with 1/2 cup yogurt pudding. Chill 1 hour.
243 calories per serving, 1.7 g fat (0.4 g saturated), 51.8 g carbs, 2.6 g fiber, 7.5 g protein