Blueberry Frozen Yogurt

Serves: 8 (1/4-cup servings)


  • 2 cups lemon-lime flavored soda, chilled
  • 2 cups blueberries
  • 1/2 cup sugar
  • 2 teaspoons lemon juice
  • 16 ounces nonfat vanilla yogurt


Place soda, blueberries, sugar, lemon juice in a blender; process until smooth. Combine blueberry mixture and yogurt. Pour into a baking dish and then in the freezer. When frozen, serve in individual dessert dishes. A plain cookie would taste good with the yogurt.

Nutritional content per serving:

  • 135 calories
  • 3 g protein
  • 32 g carbohydrates
  • 0.1 g fat
  • 0.8 g fiber
  • 5 mg vitamin C
  • 159 mg potassium
  • 1 mg cholesterol
  • 103 mg iron mg calcium

Blueberry Pie

Serves: 8. Double piecrust recipe.


  • 4 tablespoons cornstarch or flour
  • 5 cups blueberries, fresh or frozen
  • 2 teaspoons lemon juice
  • ½ to ¾ cup sugar
  • 1 teaspoons margarine.


Prepare a double piecrust recipe for a 9-inch pie pan. Roll half the dough and place into pan. Prepare fresh blueberries; pick over, rinse, and drain. For frozen berries, separate the fruit, but do not thaw. Combine cornstarch or flour and sugar, eliminating all lumps. Place 3 cups of berries in pie shell; add mixed dry ingredients, and then the rest of the berries. Sprinkle with lemon juice and top with the remaining sugar and cornstarch. Dot with margarine. Roll the other half of the dough and place on pie, crimping the edges. Decorate top with steam vents. Bake in 425 degree oven for 20 minutes, reduce heat to 350 degrees and bake another 25 minutes or until the juices bubble from top.

Nutritional content per serving:

With crust:

  • 226 calories
  • 8 g protein
  • 33 g carbohydrates
  • 8 g fat
  • 3 g fiber
  • 13 mg vitamin C
  • 97 mg potassium

Without crust:

  • 113 calories
  • 2 g protein
  • 28 g carbohydrates
  • 0.8 g fat
  • 86 mg potassium
  • 13 mg vitamin C

Blueberry Sauce

Serves 8 (1/4-cup servings)


  • 2 cups fresh or frozen wild blueberries
  • 1 tablespoon cornstarch
  • 1/2 cup water
  • l teaspoon lemon juice
  • 1/4 cup sugar
  • 1/8 teaspoon cinnamon


Add water to berries; heat until warm. Combine cornstarch, sugar and cinnamon; stir into berry mixture. Stir and cook until mixture is thickened and clear. Add lemon juice and mix. Use as a topping on pancakes, waffles, ice cream, pudding or angel food cake.

Nutritional content per serving:

  • 47 calories
  • 8 g protein
  • 12 g carbohydrates
  • 0.1 g fat
  • 8 g fiber
  • 5 mg vitamin C
  • 3 mg calcium
  • 33 mg potassium

Blueberry Juice

You can also prepare a delicious blueberry juice just by smashing a desired amount of blueberries (for example, you will obtain half of the weigh you use in juice) and them simply removing the remaining solids (wich you can use for further cooking).

I recomend mixing it 50:50 with orange juice, its a nectar.

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