Sunday, May 10, 2009

Blueberry Sauce

Yields 2 cups

You’ll Need
· 2 cups fresh or frozen blueberries (thawed if necessary)
· ¼ cup orange juice
· ¼ cup water
· 2 Tablespoons sugar
· 1 Tablespoon cornstarch
· 1/8 teaspoon ground nutmeg
· 1/8 teaspoon salt
· ¼ teaspoon grated orange peel (optional)
· Combine all ingredients in saucepan.

· Cook and stir over medium heat 4 to 5 minutes or until thickened.

Serve on pancakes, waffles, blintzes, ice cream, puddings or pound or angel food cakes.

Thursday, May 7, 2009

Fresh Fruit Dip

You’ll Need:
· 8 ounces plain yogurt
· 1Tablespoon honey
· Grated peel of a half an orange

In a small bowl, combine yogurt, honey and orange peel.

Serve as a dip with fresh sliced fruit of choice.

If serving apple or banana slices you can sprinkle them with a small amount of orange or lemon juice to prevent fruit from browning.

You can also make fruit kabobs as a beautiful way to serve the fruit.

Nutrition Facts Per 1 Tablespoon of Dip
Kilocalories: 11
Protein: 0
Carbohydrate: 2g
Fiber: 0
Fat: 0
Saturated Fat: 0
Cholesterol: 2mg
Sodium: 6mg

Monday, May 4, 2009

Lavender Lemonade

Yields Approximately Ten One Cup Servings

You’ll Need

  • 2 ½ Tablespoons dried lavender
  • 1 tray of ice cubes
  • 2 cups boiling water
  • ½ cup sugar
  • The juice from 8 lemons
  • 5 cups cold water (you may want to add more to adjust for personal taste)


  • Place the ice cubes into a pitcher that can hold at least 2 quarts.
  • Put the lavender into a bowl, and pour the boiling water over it. Allow it to steep for approximately eight minutes. Then strain out the lavender and discard.
  • Mix the sugar into the lavender water and then pour this mixture into the pitcher that contains the ice.
  • Add the lemon juice to the pitcher.
  • Then add the cold water and stir. Taste and adjust the sugar and water to your liking. Enjoy!!

    Nutrition Facts Per Serving
    Kilocalories: 50
    Protein: 0
    Carbohydrates: 13g
    Fiber: 0
    Fat: 0
    Saturated Fat: 0
    Cholesterol: 0
    Sodium: 0