Blueberry Best! for Healthy Living Cookbook by Lori Pirog

By Lori Pirog

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Com 33 Low-Fat Blueberry and Chicken Salad 2 cups fresh or frozen blueberries, thawed 3/4 cup low-fat plain yogurt 3 tbsp. light sour cream 1 tsp. seasoned salt 2 cups cubed cooked chicken breasts 3/4 cup celery pieces 1/2 cup diced sweet red bell pepper Reserve some blueberries for garnish. In a medium bowl, combine yogurt, mayonnaise and salt. Add remaining blueberries, the chicken, and bell pepper; mix gently. Cover and refrigerate for at least 30 minutes. Serve over salad greens and garnish with reserved blueberries.

Bake in a preheated 375 degree oven for 20-25 minutes. Serve warm. com 30 Individual Blueberry Parfait Layer yogurt, low-fat granola, and blueberries in whatever proportions desired. Add some nuts and you have a complete balanced meal. Easy, yet delicious AND nutritious! Salad Apple, Pear And Blueberry Salad Makes 4 servings 3 tbsp. vegetable oil 2 tbsp. vinegar 1 tbsp. water 1/2 tsp. Dijon mustard 1/2 tsp. honey 1/8 tsp. salt 2 cups shredded lettuce 4 lettuce leaves 1 med. size red delicious apple, cored & thinly sliced 1 med.

Chopped fresh mint Combine the first 6 ingredients in a small bowl, stirring with a wire whisk until blended; set aside. Pour 1/4 cup reserved vinegar mixture over shredded lettuce, tossing gently. Place lettuce leaves on individual serving plates; spoon tossed shredded lettuce on leaves. Arrange apple and pear slices alternately on leaves. Sprinkle blueberries and mint over each salad, spoon remaining dressing over fruit. com 31 Low Cal Blueberry Salad 2 apples, diced 1 8 oz. can unsweetened pineapple pieces, drained 1/2 cup pecans, chopped into small pieces 1/4 cup light mayonnaise 1 cup blueberries Mix by tossing together.

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