Recipes and Info from the
North American Blueberry Council |
Return to the Pot Luck! Article Index
 Blueberries Up Close and Personal
 Blueberry Cultivation Comes of Age
Harvesting the Blues
The Cultivated Blueberry Industry
Blueberries: The Gift of Health in a Small Package
America's Blue-Blooded Berry
Make Sure You're Getting the Honest Blues
How to Handle the Blues
Buying and Handling Tips
Frozen Blues
How To Freeze Your Own Blueberries
Flavor Partners For Blueberries: Sweet and Savory
Blue Batter Blues
Salads and Main Dishes
Creamy Smoked Turkey and Blueberry Salad
Lemon Blueberry and Chicken Salad
Blueberry-Onion Sauced Pork Tenderloin
Breakfast and Beverages
Blueberry Stuffed French Toast
Berry Blue Smoothie
No Bake Desserts
Blueberry Dessert Wraps
Blueberry Lemon Charlotte
Fresh Blueberry and Lemon Parfait
Celebration Desserts
Double Blueberry Cookie Pie
Red, White and Blueberry Cheesecake Pie
Red, White and Blueberry Pound Cake
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- SALADS AND MAIN DISHES
CREAMY SMOKED TURKEY AND BLUEBERRY SALAD
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 1/2 cup light mayonnaise
- 1/2 cup plain low-fat yogurt
- 1/4 cup orange marmalade
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon ground black pepper
- 3 medium peaches (about 1 pound), cut in wedges (about 3 cups)
- 1 pint blueberries
- 2 cups cubed smoked turkey (about 8 ounces)
In a bowl, combine mayonnaise, yogurt, marmalade, lemon juice and pepper. Add peach slices, blueberries and turkey; toss until well coated. Serve on lettuce leaves, if desired.
Yield: 8 cups
LEMON BLUEBERRY AND CHICKEN SALAD
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 2 cups fresh or frozen blueberries, divided
- 3/4 cup low-fat lemon yogurt
- 3 tablespoons reduced-calorie mayonnaise
- 1 teaspoon salt
- 2 cups cubed cooked chicken breasts
- 1/2 cup sliced green onions (scallions)
- 3/4 cup diagonally sliced celery
- 1/2 cup diced sweet red bell pepper
- Reserve a few blueberries for garnish. In a medium bowl, combine yogurt, mayonnaise and salt. Add remaining blueberries, the chicken, green onions, celery and bell pepper; mix gently. Cover and refrigerate to let flavors blend, at least 30 minutes. Serve over endive or other greens garnished with reserved blueberries and lemon slices, if desired.
- Yield: 4 portions (about 5 cups)
- Per portion: 244 calories, 25 g protein, 6 g fat, 22 g carbohydrate, 714 mg sodium
BLUEBERRY-ONION SAUCED PORK TENDERLOIN
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 3/4 to 1 pound pork tenderloin
- 2 tablespoons butter, divided
- 2 medium onions, sliced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons sugar
- 1/4 cup port wine or sweet sherry
- 2 tablespoons balsamic vinegar
- 1 cup fresh or frozen blueberries
- 1 cup chopped cherry tomatoes
- Preheat broiler. Broil pork, turning occasionally, until cooked through, about 20 minutes. Remove to a platter; cover to keep warm. Meanwhile, in a large skillet over medium-high heat, melt 2 tablespoons of the butter. Add onions, salt and pepper; cook until onions are golden, about 10 minutes. Add sugar; cook until onions are caramelized, 3 minutes longer Add port, balsamic, blueberries and tomatoes; bring to a boil. Remove from heat. Thinly slice pork and serve with sauce.
- Yield: 4 servings
- Per Portion: 290 calories, 22 g protein, 11 g fat, 22 g carbohydrate, 439 mg sodium
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