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
Roasted Eggplant
What's better than a hearty dish that's quick and simple to prep? This roasted eggplant fits the bill!
Servings 2 8 oz of vegetable day allowance
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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