BERRY ICY TREATS


Blueberry Couscous Salad with Mango, Onion, and Lemon Dressing


This cool summer salad, with its fresh flavors, is easy to make and a pleasure to eat.


Blackberry Mint Iced Tea


Served over ice, this flavorful beverage is a great way to quench thirst on the hottest days of summer.


Serves 8 (about 2 quarts)


5 organic black tea bags ¼ cup mint leaves, crushed; reserve one leaf per serving for garnish 4 cups boiling water ½ cup natural sugar (or use honey to taste)


6 (6-oz) packages blackberries, reserve two to three per serving for garnish


Place tea bags and mint in a heatproof pitcher. Add boiling water and steep at least 10 minutes. Strain into another pitcher and discard mint and tea bags. Stir in sugar. Purée blackberries in a blender or food processor, then strain though a fine sieve. Discard pulp and seeds. Stir blackberry purée into tea. Taste and adjust sugar as desired. Chill. Serve over ice garnished with mint leaf and two or three blackberries.


Source: Recipes.Driscolls.com recipe library


24 San Diego Edition Serves 4


½ cup orange juice 1


/3


cup water ½ tsp natural salt, divided ¾ cup whole wheat couscous 1 package blueberries


1 cup fresh mango cubes 1


/3 cup chopped red onion


2 Tbsp chopped fresh mint 2 Tbsp fresh lemon juice


2 Tbsp extra virgin olive oil 1


/8 tsp black pepper


Combine orange juice, water and ¼ tsp of the salt in a small saucepan. Bring to a boil. Stir in couscous; cover, remove from heat and let stand 5 min- utes. Transfer couscous to a bowl and fluff with a fork; cool 10 minutes. Stir in remaining ¼ tsp salt, blueberries, mango, onion, mint, lemon juice, olive oil and pepper; mix well. Serve immediately or refrigerate until serving.


Source: Recipes.Driscolls. com recipe library.


www.na-sd.com


Strawberry Frozen Yogurt


This blend, made even more delicious with a natural sweetener, is a sum- mertime variation of homemade yogurt with fruit. If desired, freeze the mixture in a frozen pop mold to make individu- al frozen treats.


Serves 6


3 cups strawberries, hulled 1¾ cups plain yogurt 2 Tbsp liquid honey or 4 tsp agave syrup Additional strawberries Untreated rose petals


In a blender, purée strawberries un- til smooth. Add yogurt and a natural sweetener of choice; pulse until evenly blended. Pour into a shallow, freezer-safe container and freeze, uncovered, for 40 minutes. Using a fork, break up ice crys- tals and return to the freezer for 1 hour or until firm. (Alternatively, freeze in an ice cream maker, accord- ing to the manufacturer’s instructions.) Transfer to the refrigerator 15 minutes before serving. Serve in glass sundae dishes, gar- nished with strawberries and rose petals.


Source: 175 Natural Sugar Desserts, by Angela and Ari Dayan, ©2007 Robert Rose Inc.; reprint- ed with permission.


Courtesy of Driscoll’s ©2010; all rights reserved.


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48