Blueberry recipes!

Blueberries are making their way to the fresh produce aisle in your nearest supermarket. These beautiful orbs of juicy blue are packed with antioxidants and are ready to punctuate your recipes with their distinctive color and flavorful flair.

Along with spirit-lifting sunshine, one of the most sublime hallmarks of warming weather is the ripening of awe-inspiring berries, especially blueberries. These dark blue orbs of sweet-tart flavor are highly esteemed for their health benefits and can be just as renowned for their versatility in dishes ranging from sweet to savory.

Blueberries are potently bursting with antioxidants and research suggests that these venerable berries may reduce memory loss, improve eyesight, and promote urinary tract health. Another boon is that one cup of this disease-fighting fruit contains a mere 80 calories, four grams of fiber, and a healthy dose of vitamin C. Commonly found in muffins and pies, blueberries can seamlessly replace berries or other fruit in most breakfast or dessert recipes and, more intriguingly, blueberries can be a star ingredient in savory recipes, such as salsa, sauces, salads, and more. Fresh blueberries are divine, but have a limited seasonal availability. Frozen berries work just as well in the following recipes, and are often more economical to purchase. If using fresh, immediately pick through your container and throw out berries that are damaged or moldy — one bad berry can ruin the batch. Don’t wash berries until you are ready to use them in recipes. Moisture encourages mold. If fresh blueberries are unavailable, use strawberries, raspberries, huckleberries, ollalieberries or other berries grown in your locale. Blueberry Goat Cheese Salad
Serves 4

Goat cheese, thyme, and blueberries meld in your mouth for a simple and sensational spring salad. Toasted sesame seeds add earthiness and your favorite vinaigrette will imbue zest for a fantastic first course or refreshing light meal. Ingredients:
6 cups of mixed baby greens or baby spinach leaves
1 cup fresh blueberries or other berry in season
2 tablespoons fresh thyme leaves
4 tablespoons toasted sesame seeds
1/8 teaspoon black pepper
4 ounces goat cheese or Neufchatel cheese
Your favorite homemade or store-bought vinaigrette Directions:
Evenly divide greens and blueberries among four salad plates. Place salads in refrigerator to chill while you prepare goat cheese. On a sheet of wax paper or clean surface, mix thyme, sesame seeds and black pepper together and spread into a single layer. Roll the goat cheese or Neufchatel into a log 1 to 2 inches in diameter. Roll cheese onto thyme and sesame seed mixture, lightly pressing mixture onto the surface of the cheese. Wrap with plastic wrap and refrigerate for 10 to 15 minutes. When ready to serve, remove plastic wrap from cheese and cut log into thin slices. Evenly divide among salads and modestly drizzle with vinaigrette. Nutritional Analysis (per salad without vinaigrette): Calories 171 (58% from fat); Protein 10 grams; Carbohydrates 9 grams; Fiber 4 grams; Total Fat 11 grams (Saturated Fat 5 grams; Monounsaturated Fat 3.5 grams; Polyunsaturated Fat 2.5 grams); Cholesterol 13 milligrams; Sodium 176 milligrams

Pork Tenderloin with Blueberry Lime Sauce
Serves 4

Tender slices of pork infused and sauced with blueberries, lime, and honey make for a divine and berry unique entree. Serve with a sweet potato salad or baked sweet potato frites to round out the meal. Ingredients:
1 cup blueberries
Juice of 3 limes (about 1/4 cup)
1 garlic clove
1 tablespoon warmed honey
1 tablespoon apple cider vinegar
1/4 teaspoon salt
Pinch of cayenne
4 (4-ounces each) pork tenderloin slices
1 tablespoon cornstarch dissolved in 2 tablespoons water Directions:
Puree blueberries, lime juice, garlic, honey, vinegar, salt, and cayenne in a blender or food processor until smooth. Place berry marinade and pork slices in a shallow baking dish. Cover and refrigerate for up to 8 hours. When ready to cook, preheat grill pan or outdoor grill to medium heat. Lightly oil grill pan or grill and remove pork from marinade. Cook pork 8 to 9 minutes per side or until a meat thermometer reads 155 degrees F. Remove from grill and loosely cover with foil while you prepare sauce. Place marinade in a small saucepan over medium-high heat. Allow marinade to come to a boil and boil for 3 to 4 minutes. Lower heat to a simmer. Whisk together cornstarch and water in a small bowl and stir into berry mixture. Raise heat and bring mixture to a boil again, boiling for 1 minute. Reduce heat and simmer for 1 to 2 more minutes or until slightly thickened. Remove from heat. Place pork slices onto individual serving plates, drizzle with sauce, and serve immediately. Nutritional Analysis (per serving): Calories 219 (29% from fat); Protein 25 grams; Carbohydrates 12 grams; Fiber 4 grams; Total Fat 7 grams (Saturated Fat 2.5 grams; Monounsaturated Fat 3 grams; Polyunsaturated Fat 1.5 grams); Cholesterol 69 milligrams; Sodium 170 milligrams

Spiced Blueberry Cheesecake Cups
Serves 6

Spicy blueberry compote tops a cheesecake pudding for a creamy, dreamy dessert. For the blueberries:
4 cups blueberries
1/4 teaspoon ground nutmeg
Pinch of black pepper
Pinch of salt
Juice of a small lemon (about 2 tablespoons)
2 tablespoons sugar or more to taste
1 tablespoon corn starch dissolved in 2 tablespoons water For the pudding:
1 (8-ounce) package cream cheese, softened at room temperature
1 (12-ounce) box of Mori-Nu lite tofu, drained
2 teaspoons pure vanilla extract
1 large ripe banana (the riper the better)
2 tablespoons sugar or more to taste Directions:
Place blueberries, nutmeg, black pepper, salt, lemon juice, and sugar in a medium-sized saucepan over medium-high heat. Allow mixture to come to a boil, stirring often. Let boil for 1 minute then reduce heat to medium-low and simmer for 10 minutes or until thickened. Remove from heat and allow to cool to room temperature. Place cream cheese, tofu, vanilla, banana, and sugar in a blender or food processor and blend until smooth. Divide among 6 dessert cups or bowls. Evenly top each pudding with blueberries, cover with plastic wrap, and refrigerate for a couple of hours or overnight. Serve garnished with a ginger snap or chopped toasted nuts. Nutritional Analysis (per serving): Calories 233 (38% from fat); Protein 6 grams; Carbohydrates 31 grams; Fiber 3 grams; Total Fat 10 grams (Saturated Fat 5.5 grams; Monounsaturated Fat 3 grams; Polyunsaturated Fat 1.5 grams); Cholesterol 27 milligrams; Sodium 159 milligrams