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Thread: Lots of Blueberries...Any Ideas

  1. #1
    Join Date
    Sep 2001


    I just bought a large carton of blueberries from Costco and I'm the only one eating them. I know they are only 1pt for a cup but, I'd like some ideas for using them up a little quicker.
    If not now, when?

  2. #2
    mrszotz Guest


    Banana-Blueberry Muffins

    Serving Size: 24
    Points Per Serving: 2
    Categories: Baking with Breads

    2/3 cup milk
    1/4 cup vegetable oil
    1/2 cup mashed ripe banana (about 1 medium)
    1 egg
    2 cups all-purpose flour
    2/3 cup sugar
    2 1/2 teaspoons baking powder
    1/2 teaspoon salt
    1/4 teaspoon ground nutmeg
    1 cup fresh or frozen (thawed and well-drained)

    Heat oven to 400. Grease bottoms only of 24 medium muffin cups, 2 1/2 1 1/4 inches, or line with paper baking cups. Beat milk, oil, banana and egg in large bowl. Stir in remaining ingredients except blueberries just until flour is moistened. Fold in blueberries. Divide batter evenly among muffin cups (cups will be almost full). Sprinkle with sugar if desired.

    Bake 18 to 20 minutes or until golden brown. Immediately remove from pan.


    Per Serving: 94 Calories; 3g Fat (26.9% calories from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 101mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

    NOTES : If you can't use up all of your ripe bananas, freeze them in their peels. When you're ready to bake with them, just thaw them and they'll be ready to use.

  3. #3
    mrszotz Guest


    Blueberry-Onion Sauced Pork Tenderloin

    Serving Size: 4
    Points Per Serving: 5

    3/4 pound pork tenderloin (3/4 to 1 pound)
    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
    1/4 cup 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.

    "The North American Blueberry Council"
    - - - - - - - - - - - - - - -

    Per Serving:
    221 Calories; 9g Fat (38.6% calories from fat); 12g Protein; 20g Carbohydrate; 2g Dietary Fiber; 42mg Cholesterol; 355mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates.

  4. #4
    mrszotz Guest


    This is from Dining with the Duchess:

    Blueberry Zabaglione

    Makes 12 servings

    6 cups fat free egg substitute
    3 cups skim milk
    cup sugar
    cup cornstarch
    1 cups dry marsala wine
    6 cups blueberries

    1. Pour the egg substitute into a large bowl. In a large non-stick saucepan, whisk the milk, sugar and cornstarch, whisking until the sugar dissolves. Bring to a simmer over medium heat, whisking constantly, then cook, whisking constantly, until thickened, 5 to 6 minutes.
    2. Slowly whisk the milk mixture into the egg substitute, then slowly pour back into the saucepan, whisking quickly and constantly, until, hot, thick, and fluffy, 7-10 minutes; do not let the mixture boil. Slowly whisk in the marsala; cook, whisking constantly, 1 minute longer. Serve the zabaglione in wine or parfait glasses, topped with the blueberries.

    Per serving:

    201 calories, 0 g total fat, 0 g saturated fat, 1 mg. Cholesterol, 238 mg. Sodium, 30 g. total carbohydrate, 2 g. dietary fiber, 15 g. protein, 123 mg. Calcium

    Points per serving: 4

  5. #5
    mrszotz Guest



    1 sugar-free angel food cake
    2 small boxes of sugar free vanilla instant pudding
    3 1/3 cups of skim milk
    1 small box of sugar-free Sparkling Wild Berry jello
    1 pint of fresh blueberries, washed and drained
    1 8 oz. container of light or fat-free cool whip

    Break the angel food cake up in small pieces and arrange in the bottom of a 9 X 13 pan. Mix together the pudding and milk. Spread pudding evenly over the cake pieces. Mix up jello according to package directions using water instead of club soda. Pour jello evenly over pudding. Next, arrange blueberries as evenly as possible over jello. Spread cool whip on top and chill over night. Makes 15 servings at 2 points each.

  6. #6
    mrszotz Guest


    Fresh Blueberry Cobbler
    8 servings
    3 points per serving

    4 cups fresh blueberries
    1 teaspoon lemon juice cooking spray
    1 cup all-purpose flour
    1/2 cup sugar
    1 teaspoon baking powder
    1/8 teaspoon ground nutmeg dash salt
    1 tablespoon vegetable oil 1/2 teaspoon vanilla extract 2 egg whites -- lightly beaten
    3 tablespoons sugar
    1/2 teaspoon ground cinnamon

    Heat oven to 350. Combine blueberries & lemon juice in a 9" square baking dish coated with cooking spray; stir gently & set aside. Combine flour, sugar, baking powder, nutmeg, salt in a bowl; make a well in center of mixture. Combine oil, vanilla & egg whites; stir well with a whisk. Add to flour mix & stir just til moist. Drop dough by spoonfuls on blueberry to form 8 dumplings. Combine 3 tablespoons sugar & cinnamon; sprinkle over dumplings. Bake 35 minutes or til bubbly & dumplings are lightly browned.

    YIELDS: 8 SERVINGS OF COBBLER WITH ONE DUMPLING = 3 POINTS PER SERVING Per Serving: 185 Calories; 2g Fat (10.1% calories from fat); 3g Protein; 40g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 80mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Fat; 1 Other Carbohydrates.

  7. #7
    mrszotz Guest



    1/2 cup sugar
    1 tablespoon cornstarch
    1/2 teaspoon grated lemon rind
    1/4 teaspoon ground cinnamon
    3 cups coarsely chopped peeled peaches
    2 cups blueberries
    1 tablespoon lemon juice
    1/2 teaspoon vanilla extract
    1 cup all-purpose flour
    3 tablespoons sugar
    3/4 teaspoon baking powder
    1/8 teaspoon baking soda
    1/4 teaspoon salt
    2 tablespoons chilled stick margarine or butter, cut into small pieces
    6 tablespoons low-fat buttermilk
    Mint sprigs (optional)

    Preheat oven to 400. Combine first 4 ingredients in a large bowl. Add peaches, blueberries, lemon juice, and vanilla, and toss gently. Spoon mixture into an 8-inch square baking dish coated with cooking spray. Bake mixture at 400 for 15 minutes. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a medium bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk; stir just until flour mixture is moist. Turn dough out onto a lightly floured surface; knead lightly 3 times. Roll dough to about a 1/4 -inch thickness; cut into 16 biscuits using a 2-inch biscuit cutter. Remove dish from oven; arrange biscuits on top of hot fruit mixture. Bake an additional 20 minutes or until biscuits are golden. Garnish with mint sprigs, if desired.

    8 servings Calories 212 (15% from fat); Fat 3.5g (sat 0.6g, mono 1.3g, poly 1.1g); Protein 2.8g; Carb 43.8g; Fiber 3.2g; Chol 0mg; Iron 1mg; Sodium 135mg; Calc 50mg

  8. #8
    mrszotz Guest


    Chicken with Blueberry Sauce

    4 servings
    6 points per serving

    4 boneless skinless chicken breast halves ( 1 pound)
    1 tablespoon vegetable oil
    1/2 cup apricot preserves or fruit spread
    3 tablespoons Dijon mustard
    1/3 cup white wine vinegar or cider vinegar
    1/2 cup fresh or frozen blueberries
    Hot cooked rice, optional

    In a large skillet over med. heat, cook chicken in oil for about 4 min. on each side or until lightly browned. Combine preserves and mustard:spoon over chicken. Reduce heat;cover and simmer for 15 min. or until chicken juices run clear.]

    With a slotted spoon, remove chicken and keep warm. Add vinegar to skillet, bring to a boil. Recduce heat;simmer uncovered, for 3 minutes or until sauce is reduced by 1/3, stirring occasionally. Stir in blue berries. Serve over chicken and rice if desired.

    One serving (prepared with 100% apricot fruit spread, calculated without rice) equals 264 calories, 6 g fat, 1 g fiber.

  9. #9
    mrszotz Guest


    Red, White and Blueberry Crisp
    8 servings
    2 points per serving

    2 cup(s) blueberries
    2 tbsp sugar
    2 cup(s) strawberries, hulled and quartered
    1/2 cup(s) uncooked old-fashioned oats
    2 tbsp brown sugar
    2 tbsp reduced-calorie margarine, melted
    1/2 cup(s) lite whipped topping

    Toss blueberries with 1 tablespoon sugar; set aside. Toss strawberries with 1 tablespoon sugar; set aside. Preheat oven to 375F. Stir together oats, brown sugar and margarine; spread mixture on a sheet pan and bake, stirring occasionally, until lightly browned, about 15 minutes. Spread blueberries and strawberries in an 8 x 8-inch glass dish, alternating to create stripes. Sprinkle with oat topping, decorate with whipped topping and serve. Yields about 1/2 cup per serving.

  10. #10
    mrszotz Guest


    I just bought some blueberries from Costco yesterday also (Got some Pluots too - you need to try those if you haven't already!!)

    Hope some of these recipes help you!!


  11. #11
    Join Date
    Sep 2001


    Thanks so much mrszotz there are some great looking recipes. I can wait to get cooking.

    If not now, when?

  12. #12
    Join Date
    Aug 2001
    On the sunny Gulf Coast of Alabama


    I have a simple way to fix blueberries that I love for breakfast:

    Take a cup of blueberries and put them in a pretty dish, top with 1 6-8 oz. container of light lemon yogurt and sprinkle with 1/4 c of Kellogs low fat granola (no raisin type). This is a very filling and tasty breakfast or desert that is packed with the good stuff the want us to eat with WW. It's only 4-1/2 points too.
    (Yoplait light is only 2 points per cup)
    SW 251.5/CW 241.5/GW 145

  13. #13


    I love blueberries, I'll have to check Costco to see if they have some. I purchased 3 11 oz containers but they much be the end of the season they are so tart they would make your hair curl. They are so good for you.
    ann p

  14. #14
    Join Date
    Sep 2001


    Wow! I tried the Chicken with Blueberrie Sauce on the weekend and it's fabulous. My guest were very impressed. I was pleased that my fussy kids ate it also (without the blueberries of course :rolleyes: but at least they ate it).

    Thanks mrszotz.

    If not now, when?

  15. #15
    mrszotz Guest


    I'm so glad you liked the blueberry chicken HockeyMom!! The blueberry pork recipe is really good also [img]smile.gif[/img]


  16. #16
    mrszotz Guest


    bumping up - need some recipes [img]smile.gif[/img]

  17. #17
    raidermom Guest


    MMmmm! Yummy! I have a TON of blueberries in the freezer from last summer that I need to use up!

    I usually make my grandmother Blueberry Coffecake with them, but I won't torture myself by making that now!

    Thanks for the bump!

    Love, Cheryl

  18. #18


    My favorite thing with blueberries (which are my favorite berry) is a single-serve blueberry crisp.

    1-2 cups fresh blueberries (I've also used frozen), depending on how many points you want to spend and how hungry you think you are for dessert
    Splenda, to taste
    1/4 cup uncooked oatmeal (NOT quick cooking - I prefer the Scottish style oats)
    1/4 cup Kashi Go Lean Crunch cereal

    Put berries in a microwave safe bowl (I use a large cereal bowl) and microwave on High til they just turn shiny and are starting to release their juice. (Takes about 1.5 minutes in my MW.) Add Splenda to taste (I use the pourable type Splenda and add about 2 teaspoons, will depend on the sweetness of the berries and how you like it.) Microwave again til just starting to bubble. Top with the oatmeal and then the Kashi Crunch cereal and microwave on High til just starting to bubble up through the center of the cereals.

    Let cool a bit or you'll burn your mouth (ask me how I know this! :rolleyes: ) and serve as is or top with FF Cool Whip, FF half & half, or a serving of ice cream.

    This will be 2-3 points (depending on whether you started with 1 or 2 cups of berries) BEFORE adding any topping.

    Your microwave times could vary from mine, I have an older MW and it's only 700 watts, so watch the berries closely the first time through til you know how much time yours will take.


  19. #19


    MrsZotz: I made your "Fresh Blueberry Cobbler" tonight & it's wonderful. Also calculated the points by hand (don't have MasterCook) & it came up right at 3 points. THANKS much for the post! Tina
    Tina<br />HW: 222 (5/02)<br />SW: 213 (9/02)<br />CW: 188<br />GW: 150

  20. #20
    SuzyQ99 Guest


    bumping up

  21. #21
    Join Date
    Mar 2003
    East Coast


    Figured this needed a bump for this summer!
    Core since Oct. 2, 2007

  22. #22

    Default Re: Lots of Blueberries...Any Ideas

    bumping up
    Highest weight 286
    If I can dream it, I can be it...

  23. #23

    Default Re: Lots of Blueberries...Any Ideas

    Blueberry season is here. This is a Joanna Lund recipe (Healthy Exchanges) that I've made at least 6 times in the last month.

    Heavenly Blueberry Salad

    1 (4 serving) pkg. s/f raspberry Jello
    1 *. boiling water
    3/4 *. Diet Mountain Dew (see note)
    1 *. (8 oz) crushed pineapple, pack in juice, undrained.
    1 1/2 *. fresh blueberries
    1/4 *. (1 oz) chopped pecans
    1 (8 oz) pkg Philadelphia fat free cream cheese
    1 *. Cool Whip Free
    1 tsp. coconut extract
    2 Tabl. flaked coconut

    In a large bowl, combine dry gelatin and boiling water. Mix well to dissolve. Stir in Mt. Dew and undrained pineapple. Pour mixture into an 8 x 8 dish. Refrigerate for 30 min. Stir in blueberries and pecans. Refrigerate until firm, about 3 hours In a med bowl, stir cream cheese with a spoon until soft. Add Cool Whip and extract. Mix gently to combine. Evenly spread cream cheese mixture over set jello. Sprinkle coconut evenly over top. Refrigerate for at least 30 min. Cut into 8 servings.

    Hint: Frozen unsweetened blueberries, thawed and drained, may be used in place of fresh.

    Each serving: HE: 1/2 fruit, 1/2 fat, 1/2 protein, 1/4 slider, 4 OC
    107 calories, 3 gm fat, 5 gm proein, 15 gm carb, 209 mg sod, 8 mg cal, 2 gm fiber

    Note: I can not find Diet Mt. Dew so I use Diet Sprite. It doesn't seem to matter if it is at room temperature or cold. I omit the coconut extract and use vanilla and omit the flaked coconut.

    ann p

  24. #24

    Default Re: Lots of Blueberries...Any Ideas

    bumping again
    Highest weight 286
    If I can dream it, I can be it...

  25. #25
    TJBarb Guest

    Default Re: Lots of Blueberries...Any Ideas

    I know I'm a little late in sending this recipe but if anyone is still interested, I have a wonderful recipe for Blueberry Cheesecake!

    It's this simple: 1 box of instant ff/sf cheescake pudding and fresh blueberries.

    Make pudding according to box then simply layer blueberries and pudding in wine glasses, clear glass dessert cups, champagne flutes, etc. and you'll have the most delicious 5 min. dessert ever! Not to mention pretty! Add strawberries on the 4th of July and make it red white and blue! Dynamite!

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