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Blueberry Popsicles

Fun and whimsical, popsicles are a great treat any time of year. Who knew that healthy could be so simple and taste so good?!

Ingredients

  • 2 pints fresh blueberries
  • 1/8-1/4 cup zero-calorie sweetener adjusted to personal taste
  • 1/4 cup water
  • NOTE: the recipe uses 4 oz ice pop molds – adapt the recipe and serving size to the size of your ice pop molds

Instructions

  • Place all ingredients in a blender or food processor.
  • Blend until mixture is smooth.
  • Pour mixture into ice pop molds.
  • Freeze.
  • When ready, run under hot water to remove from molds.
  • Enjoy!

Notes

Makes 8 servings. Uses 1/2 cup of daily fruit allowance
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Roasted Eggplant

What's better than a hearty dish that's quick and simple to prep? This roasted eggplant fits the bill!
Course Vegetable Day
Cuisine Italian, Mediterranean
Keyword add any keyword, Eggplant
Prep Time 10 minutes
Cook Time 1 day 45 minutes
Servings 2 8 oz of vegetable day allowance
Author This recipe brought to you by member Acc(u)Eric.

Ingredients

  • 1 medium eggplant
  • Salt, to taste
  • Pepper, to taste
  • Garlic powder, to taste
  • Italian and/or other seasonings, to taste
  • 1-2 tsp lemon juice

Instructions

  • Preheat oven to 375°F.
  • Wash the eggplant.
  • Cut off the stem end and cut in half lengthwise.
  • Poke the skin side of the eggplant with a fork.
  • Use a paring knife to deeply score the inside in a criss-cross pattern.
  • Sprinkle a generous pinch of salt inside each half of eggplant. Note, the salt helps the eggplant express water and cook down.
  • Sprinkle pepper, garlic powder and other seasonings, to taste. Rub in seasoning so it penetrates the scores.
  • Drizzle 1/2-1 tsp lemon juice over each half.
  • Wrap each half in a square of aluminum foil.
  • Bake for 45 mins, until flesh soft.
  • Enjoy!

Video

Notes

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