Blueberry Orange Smoothie
Makes 3 1/2 cups or 4 servings

This recipe comes to us from the North American Blueberry Council

12 oz. Frozen blueberries or 2 1/2 cups fresh blueberries
8 oz. vanilla low fat yogurt
1/2 cup orange juice
1/2 cup milk
1 tsp. vanilla extract

Whirl all ingredients together in a blender until smooth. Serve immediately.

This recipe comes to us from the North American Blueberry Council.

Cooking spray
6 eggs
1 tsp. grated orange zest
2/3 cup orange juice
3 T sugar, divided
pinch salt
1 cup fresh or frozen blueberries (thawed and drained, if frozen)
8 slices (1 1/4 inch think) Italian or French bread
1/3 cup sliced almonds
Blueberry Orange Sauce (below)

Pre-heat oven to 400°F. Spray a large baking sheet with cooking spray.

In a medium bowl, beat eggs, zest, juice, 2 tablespoons sugar and salt until well blended. Pour into a 13X9X2 inch baking pan and set aside.

In a small bowl combine blueberries and the remaining tablespoon of sugar. Set aside.

With the tip of a sharp knife, cut a 1-1/2 inch wide pocket in the side of each slice of bread. Fill pockets with reserved blueberry mixture, dividing evenly. Place filled slices in egg mixture. Let stand, turning once, until egg mixture is absorbed, about 5 minutes per side.

Arrange bread on prepared baking sheet and sprinkle with almonds. Bake until golden brown, about 15 minutes, turning slices after 10 minutes. Serve with blueberry orange sauce.

This recipe comes to us from the North American Blueberry Council.

3 T sugar
1 T cornstarch
1/8 tsp. salt (optional)
1/4 cup orange juice
1 cup fresh or frozen blueberries
1 cup orage sections (about 2 oranges)

Combine sugar, corn- starch and salt. Set aside. In a small saucepan bring orange juice and 1/4 cup water to a boil. Add blueberries and orange sections. Return to a boil and cook until liquid is released from fruit, about 2 minutes. Stir in sugar mixture and cook, stirring constantly, until sauce thickens, about 1-2 minutes.

1 lb. chicken breasts, skinned and boned
1 T. salad oil - or use spray oil
1/2 c. apricot jam
3 T. Dijon mustard
1/2 c. frozen unsweetened blueberries
1/3 c. white wine vinegar

Heat oil in frying pan over medium-high heat. Add chicken and brown on both sides. In small bowl, mix jam and mustard. Spread jam mixture over browned chicken; sprinkle with blueberries. Reduce heat to medium-low, cover and cook till no longer pink in thickest part.

Check after ~15 minutes. With slotted spoon, take out chicken and blueberries - keep warm. Add vinegar to the pan, bring to a boil and cook, stirring occasionally until sauce thickens and is reduced by a third (~5 min.) Pour sauce over chicken.

I know this sounds like a weird combination, but it's amazingly good! It tastes a bit like sweet-and-sour sauce (which is, after all, pineapple and vinegar-- so blueberry/apricot and vinegar isn't so different).

This recipe comes to us from the North American Blueberry Council.

2 cups fresh or frozen blueberries, divided
3/4 cup low-fat lemon flavored yogurt
3 T reduced-calorie mayonnaise
1 tsp. salt
2 cups cubed, cooked chicken breasts
1/2 cup green onions, thinly sliced
3/4 cup sliced celery
1/2 cup red bell pepper, finely diced

Reserve a few blueberries for garnish. In a medium bowl, combine yogurt, mayonnaise and salt. Add remaining blueberries, chicken, green onions, celery and bell pepper to mixture and mix gently. Cover and refrigerate to let flavors blend for at least 30 minutes. Serve over endive or other greens with reserved blueberries and lemon slices, if desired.

Email Kathy at kwise@firstpath.com for nutritional advice or visit her web site at www.anutritionchoice.com.