Blueberry Fruit Soda (low calories)                                                         

1 cup fruit sauce

3 cups seltzer + blender

Mix well.  Serve half cup portions.

Blueberry Fruit Smoothie (middle calories) 

1 cup fruit sauce

1 1/2 cups milk + 1 1/2 cups seltzer + blender

Mix well.  Serve half cup portions.  

Blueberry Fruit Milk Shake (highest calories)

1 cup fruit sauce

2 cups of your choice of milk, yogurt or ice cream + a blender

Mix well.  Serve half cup portions.

Blueberry Mousse Recipe

Ingredients:                                                                                                     

1 cup heated low fat milk or soy milk + 1 pkg. Gelatin

1 cup low fat cottage cheese

1 cup Fruit Sauce

Directions:                                                                  

Heat the milk and gelatin in a microwave or pan on the stove until gelatin is dissolved.

Place hot milk mixture and cottage cheese into a blender.

Blend until smooth and creamy looking.

Add frozen fruit sauce to the blender.  Mix well.

Pour into serving dishes and refrigerate until set. 

Blueberry Fruit Popsicles                                          

1 cup water

1 cup of fruit sauce in a blender.  Mix.

Fill popsicle forms or fill a four ounce plastic cup.

Freeze and eat with a spoon.

Mix well.  Serve half cup portions.

Fruit roll ups or fruit leathers

Equipment & Supplies: Dehydrator, 5 tops of cottage cheese containers, 1 cup fruit sauce

Spread a thin layer of sauce onto plastic tops (three to four tablespoons).

Let dry for a few hours until a knife lifts the fruit easily off the container’s surface.

Place waxed paper on the top and bottom of the dried fruit layers so they do not stick together.

Store in a Ziploc bag in a freezer until needed.  Enjoy this nutritious and delicious snack year round.

2 lbs. blueberries + 1lb. chopped rhubarb

Cook blueberries and rhubarb with 1 Tablespoon Calcium water (from a mixture of 1 teaspoon calcium to 1 c. water).   

Puree in a blender.

1 lb. sugar + 1 Tablespoon Pomona Pectin

Place pureed fruit into a pan.  Bring to a boil.  Stir the well mixed sugar/pectin mixture into the fruit.  Return to a boil.

Pour 9 oz. portions into a small aluminum mini bread pan.

Cool and then freeze until hard.

Pop out of the pan and vacuum pack. Or place in a freezer jar to freeze until needed.  Visit www.pomonapectin.com to learn more about pectin purchasing and usage.