Ingredients
• romaine lettuce
• carrots
• celery
• mushrooms
• sunflower seeds
• 2 apples
• 2 pears
• pineapple
• Sunset Valley Organics' dried blueberries
• Dressing: Raspberry Vinaigrette
Directions
Chop and mix together as much or as little as you like of above ingredients. (Add apples and pears right before serving so they won't turn color)
Enjoy!
Ingredients
• 1 small lemon
• 2 cups buttermilk
• ½ cup sugar
• ⅛ t salt
• 2 cups assorted fresh fruit (halved strawberries, chopped peaches, chopped nectarines, blueberries, or raspberries)
• garnish: lemon leaves, halved strawberries. blueberries, raspberries, and nectarine wedges
Directions:
About 3 ½ hours before serving or early in day:
1. Line twelve 2 1/2" by 1 1/4" muffin pan cups with fluted paper baking cups.
2. Into large bowl, grate peel from lemon. Add buttermilk, sugar, and salt; mix until blended. Gently stir in 1 1/4 cups fruit. Spoon mixture into muffin pan cups. Top with remaining 3/4 cup fruit (some fruit will stay above mixture for pretty color). Cover and freeze until firm, about 3 hours.
3. To serve, peel off paper baking liners from dessert. Let stand at room temperature 10 to 15 minutes to soften slightly for easier eating. Garnish each serving with lemon leaves, strawberry halves, blueberries, raspberries, and nectarine wedges.
Makes 12 servings. About 70 calories per serving.
Ingredients • 1 ¼ cups all-purpose flour • 1 T sugar • ½ t baking soda • ½ t baking powder • ½ t salt • 1 cup buttermilk • 3 T melted butter or margarine • ½ cup dried, or 1 cup fresh or frozen, Sunset Valley Organics blueberries Directions 1. Combine flour, sugar, baking soda, baking powder and salt in large bowl. Whisk in buttermilk, melted butter or margarine, and the egg just until dry ingredients are moistened (batter will be lumpy). 2. Add Sunset Valley Organics blueberries. 3. Heat electric griddle to 375º F or heat skillet over medium high heat: grease lightly with vegetable shortening. 4. Spoon batter onto hot griddle. Spread to 3 inch circles. Cook until edges are dry and bubbles appear over surface of pancakes, 2 minutes. Turn pancakes; cook until golden, 1 to 2 minutes more. You can also use our blueberry spread to top off the pancakes. Makes 13 3-inch pancakes
