Got the winter blues? Start incorporating wild blueberries into your daily diet. Referred to as a “happy food” because of their low glycemic index, wild blueberries help maintain mood, energy and concentration throughout the day. Wild Blueberries are said to have more antioxidant capacity than a serving of cranberries, strawberries, plums, raspberries and even cultivated blueberries.
Available frozen year round, wild blueberries retain their nutritional value longer than fresh because they are harvested at the height of ripeness and nutritive value. They can remain frozen for over two years without losing their flavor or nutritional value. Plus they are thoroughly washed which adds to their convenience.
Wild Blueberry Cup
1 medium apple
1 teaspoon lemon juice
1/3 cup of sugar
2 cups Wild Blueberries
1/4 cup sliced almonds
8 ounces mascarpone
6 ounces plain low fat yogurt
1 teaspoon vanilla
Quarter, peel and core apple, Cut into slices. Simmer in saucepan together with lemon juice for about 3 minutes, Mix in 2 tablespoon of sugar. Add Wild Blueberries and cook until Wild Blueberries are heated through and sugar has dissolved. About 3-5 minutes.
Toast sliced almonds to lightly brown. Mix mascarpone together with yogurt, remainder of sugar and vanilla until smooth. Divide mascarpone cream into four glasses, top with stewed blueberry apple mixture. Sprinkle with almonds. Serves 4. Preparation time approximately 15 minutes plus time for cooling.
Nutritional Information per Serving: 327 calories; 25g fat; 18g carbohydrates; 5g protein
For recipes to suit a variety of occasions, visit www.wildblueberries.com