Rae Udy

RECIPES: Blueberry Streusel Muffins, Strawberry Salad Dessert

By Rae Udy

Berries will satisfy your sweet tooth while keeping your diet low in calories. Berries are a great source of both vitamins A and C.
Blueberry Streusel Muffins are high in fiber and low in fat. Start your morning off right with these fragrant muffins. These freeze well after baking and can be warmed in the microwave for a treat anytime.
Low calorie Strawberry Salads are easy to make and these individual salad centerpieces create a festive atmosphere. Served as a salad or a light dessert, this simple recipe provides protein and fiber to the diet.
Top your favorite berries with yogurt for a nutritious and low cholesterol fruit breakfast, light lunch or delicious dessert.

BLUEBERRY STREUSEL MUFFINS
2 cups whole wheat pastry flour or unbleached white flour
½ (one-half) cup brown sugar
2 teaspoons baking powder
½ (one-half) teaspoon ground cinnamon
1 egg or soy egg substitute
½ (one-half) cup skim or soy milk
¼ (one-quarter) cup corn oil
1 cup fresh blueberries
1 teaspoon grated lemon peel
½ (one-half) cup chopped pecans
¼ (one-quarter) cup brown sugar
¼ (one-quarter) cup flour
1 teaspoon ground cinnamon
1 teaspoon grated lemon peel
2 Tablespoons corn oil
Mix flour, brown sugar, baking powder and cinnamon in a large bowl. Make a well in the center and place egg or soy substitute, milk and corn oil in well. Stir just until moistened. Quickly fold in berries and lemon peel. Fill paper lined or lightly sprayed muffin tins three-quarters full. Make streusel topping by mixing pecans, sugar, flour, cinnamon, lemon peel and oil in a small bowl. Sprinkle evenly over muffins. Bake in a preheated 350 degree oven for twenty minutes or until golden brown. Yields one dozen.

STRAWBERRY SALADS
2 cups strawberries
2 cups pineapple chunks
1 cup seedless grapes
1 cup chopped celery
2 Tablespoons honey
2 Tablespoons lime juice
6 lettuce cups
½ (one-half) cup finely chopped walnuts
Wash strawberries and cut in halve. Drain unsweetened canned pineapple. Combine berries, pineapple, grapes and celery then drizzle with honey and lime juice. Gently mix. Spoon into lettuce cups and sprinkle with nuts. Serves six.