Thanks to my boyfriend's mother, this summer, I've become OBSESSED with blueberries. They are so yummy and I've now learned that they are super nutritious.
Here's the deal on blueberries:
- BIG source of Vitamin C. Those tiny little berries pack a serious punch. With one serving, you get 25% of your daily requirement of Vitamin C.
- TASTY source of dietary fiber. With all those funny commercials about how fiber tastes like cardboard, most people shy away from fiber rich foods. Well consider this, a handful of blueberries fulfills your dietary fiber requirement. That's pretty powerful.
- Rich in antioxidants.
- They're known to help prevent Urinary Tract Infections. UTI's are not very fun, fit, or chic.
- Lastly, one serving is ONLY 80 calories.
- 2 cups fresh, canned or slightly thawed frozen blueberries
- 1 cup (8-ounce container) lowfat vanilla or other flavored yogurt
- 1 cup fruit juice, such as orange, pineapple or apple
- 1 tablespoon honey or sugar, more or less to taste
- In the container of an electric blender, place blueberries, yogurt, juice, and honey; whirl until smooth. Serve immediately.
YIELD: 2 or 3 portions (about 3 cups)
- ¾ to 1 pound pork tenderloin
- 2 tablespoons butter, divided
- 2 medium onions, sliced
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoons sugar
- ¼ cup port wine or sweet sherry
- 2 tablespoons balsamic vinegar
- 1 cup fresh or frozen blueberries
- 1 cup chopped cherry tomatoes
- Preheat broiler
- Broil pork, turning occasionally, until cooked through, about 20 minutes
- Remove to a platter
- Cover to keep warm
- Meanwhile, in a large skillet over medium-high heat, melt 2 tablespoons of the butter
- Add onions, salt and pepper
- Cook until onions are golden, about 10 minutes
- Add sugar
- Cook until onions are caramelized, 3 minutes longer Add port, balsamic, blueberries and tomatoes
- Bring to a boil
- Remove from heat
- Thinly slice pork and serve with sauce
Number of servings (yield): 4