women

Blueberry Bliss - Now’s The Time To Enjoy Them (Part 1)

- 7 Kinds Of Fruit That Pregnant Women Shouldn’t Eat
- How to have natural miscarriage
- Foods That Cause Miscarriage
- Signs Proving You Have Boy Pregnancy

Blueberries are among Canada’s gifts to the world, and now’s the time to enjoy them

Wildflower Honey Cheesecake with Blueberry Compote

This small honey cheesecake creates a big buzz with its ultracreamy texture. Have the cream cheese, eggs, and sour cream at room temperature and you'll achieve greatness.

Description: Wildflower Honey Cheesecake with Blueberry Compote

Wildflower Honey Cheesecake with Blueberry Compote

Cheesecake:

 

2

pkg (each 8 oz/250 g) cream

Cheese, softened

2

½ cup

Wildflower or other liquid honey

125 mL

1 tbsp

Granulated sugar

15 mL

½ tsp

Finely grated orange rind

2 mL

1

Egg

1

1

Egg yolk

1

1/3 cup

Sour cream

75 mL

Crust:

 

 

¾ cup

Graham cracker crumbs

175 mL

¼ cup

Finely chopped toasted pecans

50 mL

¼ cup

Unsalted butter, melted

50 mL

3 tbsp

Packed dark brown sugar

45 mL

 

Grease bottom of 6-inch (1.25-L) spring form pan; line side with parchment paper. Set on large square of heavy-duty foil; press foil up side of pan. Set aside.

Crust: In small bowl, stir together graham cracker crumbs, pecans, butter, and brown sugar until moistened; press over bottom and half way up side of prepared pan. Bake in centre of 350°F (180°C) oven until firm, 7 to 8 minutes. Let cool.

Cheesecake: In bowl, beat cheese with honey; beat in sugar and orange rind. Stir in egg and egg yolk, one at a time. Blend in sour cream. Pour into crust.

Set spring form pan in larger pan; pour enough hot water into larger pan to come 1 inch (2.5 cm) up sides. Bake in center of 350°F (180°C) oven until shine disappears and edge is set but center still jiggles slightly, 60 to 65 minutes.

Remove spring form pan and transfer to rack; remove foil and let cool. Cover and refrigerate until set, about 6 hours. (Make-ahead: Wrap in plastic wrap; refrigerate for up to 2 days.)

Serve with Blueberry Compote. Makes 8 servings. Per serving: about 493 cal, 7g pro, 34g total fat (19g sat.fat), 43g carb, 1g fibre, 136mg dial, 264mg sodium. %RDI: 7% calcium, 11%iron, 32% vitA, 3% vitC, 11% folate.

Blueberry Compote

3 tbsp

Granulated sugar

45 mL

1 tsp

Cornstarch

5 mL

3 tbsp

Port wine (or water)

45 mL

1 cup

Wild or cultivated blueberries

250 mL

1 tsp

Lemon juice

5 mL

 

In small sauce pan, whisk sugar with cornstarch; whisk in port and 1 tbsp (15mL) water. Add blueberries; cook over medium-low heat, stirring constantly, until thickened and berries begin to break up, about 5 minutes. Remove from heat; stir in lemon juice. (Make-ahead: Let cool; refrigerate in airtight container for up to 4 days.) Makes about ¾ cup (175mL)

Blueberry Oatmeal Squares

Description: Blueberry Oatmeal Squares

Blueberry Oatmeal Squares

2½ cups

Rolled oats (not instant)

625 mL

1¼ cups

All-purpose flour

300 mL

1 cup

Brown sugar, packed

250 mL

1 tbsp

Grated orange rind

15 mL

¼ tsp

Salt

1 mL

1 cup

Cold butter, cubed

250 mL

Filling:

 

 

3 cups

Fresh blueberries

750 mL

½ cup

Granulated sugar

125 mL

1/3 cup

Orange juice

75 mL

4 tsp

Cornstarch

20 mL

Filling: In saucepan, bring blueberries, sugar, and orange   juice to boil; reduce heat and simmer until tender, about 10 minutes. Whisk cornstarch with 2 tbsp (25 mL) water; whisk into blueberries and boil, stirring, until thickened,            about 1 minute. Place plastic wrap directly on filling surface; refrigerate until cooled, about 1 hour.

In large bowl, whisk together oats, flour, sugar, orange rind, and salt; with pastry blender, cut in butter until in coarse crumbs. Press half into 8-inch (2-L) square parchment-paper-lined metal cake pan; spread with blueberry filling. Sprinkle with remaining oat mixture, pressing lightly.

Bake in center of 350°F (180°C) oven until light golden, about 45 minutes. Let cool on rack before cutting into squares. (Make-ahead: Cover and refrigerate for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.) Makes 24 squares.

Per square: about 193 cal, 2g pro, 8g total fat (5g sat.fat), 28g carb, 2g fibre, 20mg chol, 84 mg sodium. % RDI: 2% calcium, 7% iron, 7% vit A, 5% vit C, 8%folate.

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