blueberries

■ Add berries to cold cereal or hot whole-grain cereal like oatmeal.

■ Fold berries into bread, muffin, or pancake batter.

■ Top green salads with berries.

■ Eat fresh or frozen berries as a snack.

Ingredients

1 cup old-fashioned rolled oats (raw)

1 cup low-fat yogurt

½ cup non-fat or 1% milk

½ cup berries, fresh or frozen

½ cup chopped apple

Directions

1. In a medium bowl, mix oats, yogurt, and milk.

Clean berries. Pick out any green, mushy or moldy berries. Place berries in a strainer and rinse fully. Pat berries dry with a paper towel or lay out on a shallow pan to dry fully.

When fresh berries aren’t in season, buy frozen. They’ll cost less, and will keep for 8 to 12 months. Frozen berries work great folded into bread, muffin, or pancake batter. Or use them in smoothies, or eat them as a snack.

Sort and remove moldy, soft or shriveled berries before storage.
Refrigerate fresh blueberries in a covered, shallow container with holes for air movement. Use within 10 days for best quality.
Rinse under cool running water just before using or eating.

When kids help make healthy food, they are more likely to try it. Show kids how to:

❁ rinse blueberries under cool running water.

❁ lightly beat an egg.

❁ sprinkle toppings on crisps or sundaes.

1. Sort and rinse the berries.

2. Allow to air dry or pat gently with paper towels to remove surface moisture.

3. Spread in a single layer on flat pans or baking sheets. Freeze until firm.