BLUEBERRY SNACK MIX
This is very good and easy too! Feel free to use different nuts or dried fruit. Adapted from Vegetarian Times magazine. Posted for the World Tour-New England, Mid Atlantic, Mid West, Canadian and also Asian.
Provided by Sharon123
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 350*F.
- Spread the almonds and walnuts on a baking sheet. Bake 6 minutes, stir, and bake 4 minutes longer.
- When it's cool enough to handle, cut almonds in half crosswise.
- In a bowl, combine toasted nuts, soy nuts, blueberries and ginger. Enjoy!
Nutrition Facts : Calories 295.9, Fat 23.2, SaturatedFat 2.3, Sodium 0.9, Carbohydrate 12.6, Fiber 4.8, Sugar 1.2, Protein 14.5
BLUEBERRY SNACK CAKE
I love blueberries and have many recipes calling for them. One of my favorites is this quick dessert. I always freeze blueberries when they are in season so we can enjoy the summery flavor of this moist, tender cake all through the year. -Jill Evely, Wilmore, Kentucky
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 18 servings.
Number Of Ingredients 7
Steps:
- Place egg whites in a small bowl; let stand until needed. Preheat oven to 350°., In a large bowl, mix flour and sugar; cut in butter until crumbly. Reserve 3/4 cup mixture for topping. Add baking powder, milk and egg yolks to remaining mixture; beat until blended. With clean beaters, beat egg whites until soft peaks form; fold into batter., Transfer to a greased 13x9-in. baking dish. Sprinkle with blueberries and reserved topping. Bake until golden brown and a toothpick inserted in center comes out clean, 30-35 minutes. Cool on a wire rack.
Nutrition Facts : Calories 185 calories, Fat 6g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 82mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
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