Minty Blueberry Peach Shiver
Fresh with juicy summer fruit and cooling mint, this juice-based gelatin fruit salad is a delicious throwback to childhood. (Note: Using vegan gelatin, the finished dessert will be less firm than with traditional gelatin.)
- 1 1/2 Cup orange-peach-mango juice, preferably organic
- 1/2 Cup crushed ice or small ice cubes
- 1 Cup fresh blueberries
- 2 Tablespoons finely chopped mint
- 2 peaches or nectarines, peeled and chopped
- One 1-ounce package unflavored gelatin, such as Knox, or two 0.3-ounce packages unflavored vegan gelatin, such as Jel Dessert
Calories Per Serving109
Folate equivalent (total)29µg7%
9 Budget-Friendly Recipes for Summer
Berries, squash, seafood, oh my! From fresh fruit to grilled meats, the tastes of summer are irresistible, but how do you keep meal costs low without sacrificing these must-have flavors? You can even use items from your garden. Here are some Budget-Friendly Recipes for Summer..
Goat Cheese and Zucchini Frittata Recipe
This veggie frittata isn’t just for breakfast — pair it with a green salad, and supper is served!
Minty Blueberry Peach Shiver Recipe
Looking for a make-ahead dish perfect for backyard barbecues?
Learn to Cook: Whole Grilled Chicken
This is one of the best value choices for summertime grilling, and it’s easier than you may think.
Grilled Veggie and Goat Cheese Wraps Recipe
Mushrooms, eggplant, bell pepper and olives — your fellow picnic-goers will thank you.
Three-Bean Salad with Quinoa Recipe
This protein-filled vegetarian salad shines as a main entrée.
Grilled Shrimp and Eggplant Summer Noodle Bowls
Here’s a tasty noodle bowl that can be made almost completely on the grill!
Big Blue Burgers with Cherry Mustard Recipe
Give summer a bang of flavor with beef burgers topped with cherry-spiked Dijon mustard, grilled sweet onions and tangy blue cheese.
Watermelon Lemonade Recipe
Add a pop of color to any summer bash with this beautifully colored sipper.
Blueberry Breakfast Bake Recipe
This make-ahead sweet and custardy dish is a time saver when hosting a brunch.
Remember you can start saving before you get into the kitchen. The Whole Foods Market® app has the latest, greatest sales and digital coupons* to use in the store. With just a few taps, you’re on your way to big savings. They are just one of many ways you can save — find printable coupons and local sales on our website too.
What are some of your favorite budget-friendly recipes for Summer? Let me know in the comments.
HOW TO MAKE BLUEBERRY PEACH CHEESECAKE
Preheat oven to 350 degrees F. Coat a 9-inch springform pan with cooking spray. In the bowl of a food processor, add the graham cracker crumbs, 1/3 cup sugar and melted butter. Process until crumbs form and butter is combined. Press crumbs onto the bottom of springform pan.
In a large bowl, combine the cream cheese and 1 1/2 cups sugar with a hand-held mixer until smooth. Blend in milk. Add eggs, one at a time, just until combined. Add the sour cream, vanilla and flour and mix until smooth. Add the blueberries and carefully mix in with a spoon until combined. Pour the filling into the graham cracker crust.
Bake in the preheated oven for 1 hour and 10 minutes. When baking time is up, turn the oven off and allow cheesecake to cool while in the oven to prevent cracking. Chill the cheesecake in the refrigerator for one hour.
Top cheesecake with the sliced peaches. In a small bowl, warm the peach preserves in the microwave for 30 seconds. Brush the warmed preserves over the peaches. Chill in the refrigerator until ready to serve.
39 Perfect Peach Dessert Recipes
You can't eat peach cobbler every day of the week (if you want to take that as a challenge, be our guest) but, luckily, the world of peach desserts extends far and wide. There are the other buttery pastries: your pies, your galettes, your crisps and shortcakes. But scroll through our favorite peach desserts for yet more uses for this sweet and juicy summer wonder, whether that's in cool and creamy confections like ice creams and frozen yogurts, old-fashioned favorites like parfaits, or delicacies like panna cottas. Plus: not one but several cobbler recipes, so you'll never get bored.
These Infused Water Recipes Upgrade Your H2O with Barely Any Effort
it's super important. If that's you, listen up: "You need water for every system in your body,&rdquo says Maya Feller, R.D.N., a dietitian in New York. &ldquoYour brain uses it to produce hormones and neurotransmitters. It transports nutrients to your cells, and it regulates your body temperature.&rdquo
But glass after glass of plain H2O can get boring. Buying flavored water alternatives, though, may not be worth it: There's little or no benefit from nutrient additions to vitamin waters, energy drinks, and juices, according to a study from the University of Toronto and Ryerson University in Canada. And since almost all of these boosted beverages have added sugar, you could actually be harming your health. (Related: 8 Super Healthy Drinks&mdashand 8 to Skip)
If you get bored of water, there's a better way to quench your thirst: Infused waters can upgrade the flavor without any nutritional drawbacks. You just let fruit and herbs sit in water for a few hours and voilà! A delicious, healthy alternative to water. To prove it, here are some delicious fruit- and herb-infused water ideas and flavored water recipes.
Minty Blueberry Peach Shiver - Recipes
INTRODUCTION TO CHEF STEVEN POOTS
Chef Steven Poots is a working chef, a culinary intern at the prestigious Augusta National Golf Club &ndash Augusta, GA. He handles daily prep and works the line at this esteemed private club for breakfast, lunch, and dinner as well as large-scale member parties. He has worked the past 4 consecutive Masters Tournaments. Prior to this, Chef Steven worked as a Sous Chef in Columbia, South Carolina area restaurants.
BLUEBERRY PEACH CHUTNEY
I&rsquove been using this chutney recipe for a few years now and absolutely love it. It definitely gives whatever protein you have in mind a nice fresh, sweet, and a bit of spicy kick to it. You can use this to enhance Pork, grilled chicken, and even a nice white fish such as mahi-mahi or tilapia.
2 cups fresh blueberries
2 fresh peaches
2/3 cup of Apple Cider Vinegar
2/3 cup of Southern Comfort Liquor*** OR, for non-alcoholic, Peach Nectar
1 Tablespoon garlic
1/4 cup of Extra Virgin Olive Oil (EVOO)
2 green Jalapenos
1/2 Table Spoon of crushed red pepper
1/2 cup of sugar
Add honey to desired texture
1 red onion
S & P to taste
Prep time, 15 -25 minutes
Prepares roughly 8-10 servings
When preparing the garlic you want to get a fine dice on it. Finely dice the jalapeño. Peel and dice peaches into small chunks. In a sauce pot heat your EVOO* and add your garlic to sweat**. Reduce the pan 3/4 of the way with Southern Comfort and apple cider vinegar. In addition, if you prefer not to use alcohol, just use a nice apple cider vinegar with some peach nectar as a substitute.
Using a food processor, lightly pulse the blueberries. Add blueberries purée, peaches, jalapenos, and red onion to the pan reduction. If you don&rsquot have a food processor around you can just use your knife, chop up the blueberries, and add them in.
Continue to cook on medium heat until red onion and jalapeño soften. Add crushed red pepper, sugar, salt, pepper, and honey. Using the honey, you can gradually add to see how loose, thick, and even sweet you want your chutney to be. This is a great dish to put you in that summer mood. The sweet and spice paired with the peaches and blueberries is summer personified. I hope you will enjoy this chutney as much as I have over the years.
*EVOO: Extra Virgin Olive Oil
**How to sweat garlic: You want to start the extra virgin olive oil and garlic in a cool pan. Be careful not to burn the garlic or this can taint the whole dish. You just want to get a little color on the garlic to bring out those heavenly aromatics.
A mojito is traditionally made by muddling (crushing) mint with sugar or simple syrup in a cocktail shaker or a glass, then add rum and soda. For this blueberry mojito mocktail, a blender is used so that the blueberries get pulverized and infuse the mojito with delicious blueberry flavor.
Combine the blueberries, mint honey, soda water, and lime juice in a blender and give a whirl until the blueberries and mint are crushed.
Serve over ice with additional mint and blueberries to garnish.
Delicious and refreshing – it is the perfect summer cocktail or mocktail!
If you want to make this an alcoholic mojito, simply add 2 oz of rum to the blender while mixing your drink.
Check out additional recipes using fresh blueberries here:
Perfect Nectarine Blueberry Crisp
Notes: You can use fresh or frozen fruit for this recipe. I used fresh nectarines and frozen blueberries, but you could go either way. You can even get creative and add or substitute other types of fruit as well!
Step 1. Add blueberries, sugar and lime juice to a blender and blend them into a fine puree.
Now crush the rest of blueberries with a muddler.
Step 2. If you want to decorate glasses, moisten the rim of glasses with the lemon and turn the glass upside down and dip it in sugar. Blue sugar is recommended, however you may use regular sugar or salt. This step is optional.
Step 3. Now in a pitcher (jug) or in individual glasses layer ice cubes, and add mint leaves. Then add prepared blueberries puree and whole blueberries.
Step 4. Top off the glass with club soda or sparkling water and mix gently. Taste the blueberry mojito and add sugar if needed more.
Step 5. Garnish with mint leaves. The tasty and refreshing blueberry mojito mocktail is ready to serve. Enjoy !!
Minty Blueberry Peach Shiver - Recipes
October 06, 2012 By: Denise Leo, Global Brownie Ambassador Category: Creative, Fun For Kids, Holiday, Mint, Nut-Free, Off the Beaten Path
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With Halloween on its way, what could be better than a graveyard full of marshmallow ghosts, some chocolate gravestones, and mint-flavored grass to cover the brownie earth underneath? Celebrate October and tickle your ghostly goblins with this tasty kid-friendly recipe for Minty Moonlight Graveyard Brownies.
- 1 large box brownie mix (I used Duncan Hines, the 13 x 9 family size)
- Oil, eggs, and water as called for on the box directions
- 1 tub pre-made dark chocolate frosting (I used Duncan Hines Home-Style)
- 2 tsp mint extract
- a TON of green sugar sprinkles, 1-2 ounces
- 9 Keebler Deluxe Graham cookies (chocolate-covered graham cookies)
- Optional cookie icing: 2 T soft butter, 1/2 cup confectioners sugar, sprinkle of water or milk
- 1 package of 9 marshmallow ghosts (by Peeps, the same company that makes Easter chicks)
Be sure you’re using a large or family-size mix, one that will work in a 9″ x 13″ pan. Mix batter as directed on the box. Pour batter into a VERY well-greased pan and bake as directed. Let cool.
The following step is optional, but it will make it easier for you to decorate, cut, and serve. Using a knife and/or spatula, carefully loosen all 4 edges of your entire pan of brownies. Work a spatula underneath to loosen the bottom. Keep at it until it feels loose and move-able. Using a couple of spatulas, and as many hands as you can recruit, carefully move the singular, massive brownie from the baking pan onto a flat serving tray that will impress your trick-or-treaters. I used the “reversible-lid-and-serving-tray” piece from this awesome two-piece Longaberger ceramic stoneware set .
To save the need to wash another bowl, pour 2 teaspoons of mint extract directly into the tub of frosting. Mix thoroughly. Mmmmm, minty!
Cover your graveyard . . . er, brownies with this dark layer of dirt . . . er, frosting.
Quickly, while the chocolate frosting is still moist , sprinkle your green sugar crystals onto the surface. This will create a grassy-green, cemetery-yard effect. I wanted mine to look really grassy, so I was VERY generous and used about 1.5 ounces of sprinkles.
Soon, you will push your cookie headstones into the grass. But, first, you may want to write “R.I.P.” (for “Rest In Peace”) onto your headstones. It’s completely optional, but definitely fun. To do this, you’ll need to mix up some icing. It only takes a few minutes.
Take 2 tablespoons of soft butter and smoosh it against the edge of a bowl until it’s smooth. Add about 1/2 cup of sifted confectioner’s sugar, and dribble in a tiny bit of milk or water. Mix it up. You want the icing to be pretty stiff, but still easily squeezed from a pastry bag. If it’s too thick, add more liquid. If it’s too thin, add more sugar.
Don’t have a pastry bag? No big deal! Spoon the icing into the corner of a plastic baggie. (Don’t know why I can’t say “bag” I guess “baggie” just feels more natural to me.) Use scissors to snip off the TINIEST BIT of the baggie’s corner, leaving a tiny hole through which you’ll squeeze the icing.
This super-inexpensive, super-quick, icing-filled baggie is your new writing utensil. Use the icing to write “RIP” onto the top edge of your gravestone cookies — or make any headstone design you like. Steady, now.
Push your decorated headstones slightly down into the crust of the brownies, allowing them to stand up on their own. I made 3 rows of 3, allowing room for my Peeps-brand marshmallow ghosts to float above each grave. Here’s what the box of Peeps Ghosts looks like from the side. (Not every store in my area had them I found these in the Giant Eagle candy aisle.)
To help the ghosts stand up — even during a rough transport — I added a toothpick into the bottom of each ghost.
Notice how each ghost is now floating on top of its grave. Spooky!
No matter what angle you look at it, this is a fun Halloween dessert that will delight 18 kids.
Let your imagination run wild. Add a couple of candy pumpkins, the ones made from the same stuff as candy corn. Add a gnarled stick from your yard so it looks like a creaky old cemetery tree. You could even dig a hole into the brownie surface, leaving big brown “dirt clumps” that look like an open grave.
When I cut and served this dessert, each kid got either a ghost or a headstone. Everybody was happy. I hope you and your favorite trick-or-treaters enjoy this ghost-in-the-graveyard Halloween dessert special: Minty Moonlight Graveyard Brownie!
If you like this recipe, you may also like these:
As if the pumpkin and cheesecake swirls aren't enough to make you shiver in your shoes, the sweet and spicy glaze will make you cringe with delight.