One of my favorite parts of summer is the bounty of berries the season brings. Fresh blueberries, blackberries, raspberries, strawberries–they’re not only delicious, they’re sweet sources of vitamin C, fiber and antioxidants, too. And all that nutrition packs only about 50 to 85 calories per cup, depending on the variety.
One of my signature red, white and blue ways to celebrate the 4th of July is to spoon raspberries and blueberries over low-fat vanilla frozen yogurt–yum! The rest of the season, I use berries in all sorts of ways. Here are some of my favorites:
- Marinate strawberries in balsamic vinegar sprinkled with brown sugar and vanilla.
- Bake berries into whole-grain muffins and quick breads.
- Mix blueberries into whole-wheat pancake batter.
- Alternately layer blueberries and strawberries with yogurt and granola to make a parfait.
- Spoon berries over angel food cake and top with a squirt of light whipped cream.
- Gently toss sliced strawberries, baby spinach, toasted pecans and red onion with light balsamic dressing. Add a sprinkle of blue cheese if desired.
- Mash together strawberries and raspberries, and then add a dash of lemon juice and a sprinkle of sugar. Pour into freeze-pop molds and freeze for a cool treat.
- Lightly dip strawberries into melted chocolate. Place on waxed paper until cool.
- And my absolute favorite way: I pop them into my mouth plain!
Do you have any ideas to share?