Blackberries are the last of the berries to come into season in our area. They’re just coming into season here, so this is perfect timing for this mouth watering recipe.

I love blackberry wine, and blackberry cobbler, yum! This recipe combines the juicy sweet taste of blackberries, with shrimp and mango.

Skewered Shrimp and Blackberries with Sesame Ginger Marinade

Prep Time: 15 minutes Cook Time: 5 minutes Makes: 12 servings

Ingredients:

• 1 pkg (6 oz) Driscoll’s Blackberries
• 1 each fresh mango, peeled, cut in ¼ -inch thick wedges
• 12 oz. uncooked shrimp, peeled and deveined (about 26 count size)
• 2 tbsp. soy sauce
• 1 tbsp rice vinegar
• 1 tbsp. packed brown sugar
• 1 tbsp sesame oil
• 1 tbsp. grated fresh ginger
• 1 clove garlic, pressed or minced

Instructions:

1. Preheat a gas grill or broiler to high heat.
2. Thread blackberries, mango and shrimp alternately on wooden skewers.
3. Combine remaining ingredients to make a thin glaze.
4. Brush onto prepared skewers, coating all sides of ingredients.
5. Grill or broil skewers 2-3 minutes per side, carefully sliding spatula under berries when turning.
6. Serve warm or room temperature.

Nutrition Facts (Serving size: 12) – Calories: 171; Protein: 19.6g; Saturated Fat: 0.48g; Fat: 2.94g; Carbohydrates: 17.28g; Cholesterol: 129.2mg; Fiber: 3.2g; Sodium: 588mg

Serving Tips: Summer sizzles with these skewers featuring juicy blackberries and a tangy ginger marinade. Serve with our refreshing Watermelon Strawberry Aqua Fresca.

According to Driscolls 1 cup of blackberries contains 6g of fiber, which is 1/3 of your daily recommended intake, much more than bananas, grapes or apples! They also contain tannin which is a nutrient that helps tighten tissue, alleviates intestinal inflammation, soothe sore throats and mouth irritations. All that in one tiny little berry.

I have another berry recipe coming shortly!

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Skewered Shrimp and Blackberries

This video by chef Philip Anderson takes the fruit dessert a bit further by cooking a plum and berry crisp on an outdoor grill.

Using plums, blueberries, blackberries, and the usual crisp ingredients like oatmeal, flour, butter and brown sugar, he creates a delicious, perfectly summery treat in just thirty minutes.

He pre-bakes the fruits with some brown sugar over indirect heat from the grill by turning on the burners on one side while leaving the burners over the casserole dish off, which, as he explains, creates a kind of convection oven effect.

After about ten minutes he adds the crisp mixture with the oatmeal and butter and lets it cook for another twelve or so minutes.

Plum and Berry Crisp

1 1/2 pounds plums, cut into 1/2-inch wedges
1 cup blueberries
1 cup blackberries
1/3 packed light brown sugar
1 cup rolled oats
1/4 cup all-purpose flour
1/3 cup packed light brown sugar
1/2 stick unsalted butter, cut into bits and softened
1/4 teaspoon kosher salt

~ Toss together the plums, berries and sugar in a 2-quart shallow baking dish and place over the indirect heat, cover, 10 minutes.

~ Meanwhile, blend together oats, flour, sugar and butter in a bowl with your fingertips until butter is evenly distributed and mixture is crumbly.

~ Stir fruit filling, then sprinkle oat mixture over it and bake until topping is crisp and golden, about 30 minutes.

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Plum and Berry Crisp

Mom and I did a Costco run this past weekend and she told me about a quick breakfast or desert that she has been making for herself. She takes frozen berries and adds yogurt to it them. The berries are very cold and make the yogurt sort of thicker and almost icy.

I tried it this morning with a mixture of one cup frozen strawberries and cherries. To the fruit, I added a half cup of  nonfat vanilla yogurt, then a teaspoon of honey, because … well, I love honey and I put it on everything. I topped it with a sprinkling of granola.  I loved it, very satisfying. 

Another good frozen treat - frozen grapes. Wash the grapes, pop them in the freezer and in a couple of hours you’ve got grape-sized popsicles. Yum!

Image credit: Michelle Smith

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Quick Berry Breakfast

When vacationing, you should be both budget-conscious and health-conscious when it comes to food. It’s easy for kids (and adults) to fill up on chips, cookies and other snacks. Instead, try to think of healthy snacks.

Image: sxc.hu

Registered Dietitian Gloria Tsang, founder of online nutrition community HealthCastle.com, provides us with these five simple, healthy snack ideas:

1. Summer berries: Berries are loaded with Vitamin C, folate, fiber and phytonutrients. Berries are easy to prepare: just wash and rinse, then throw them in a container or bag and you’re ready to go.

2. Low-fat/no-fat frozen yogurt bars: What kid doesn’t love ice cream? Low-fat and no-fat frozen yogurt bars are great alternatives that provide all the satisfaction for an average of only 100 calories (check the package for the brand you choose). All you’ve got to do is pack a cooler!

3. Home-made trail mix with nuts and whole-grain cereals: Tossing nuts with whole grain breakfast cereals is a perfect way to create heart-healthy trail mix. Nuts are an excellent source of protein, fiber, phytonutrients and antioxidants. Give each kid their own bag and let them munch away.

4. Granola bars: If making your own trail mix sounds like too much work, check out your grocery store’s selection of granola bars. But choose carefully, as some can be loaded with fat and sugar. Look for bars that have at least 3 g of fiber and 5 g of protein.

5. Popcorn: Popcorn is a perfect portable snack to munch on in the car. A standard three-cup serving of air-popped popcorn contains just 93 calories and less than 1.5 grams of fat. If you prefer microwave popcorn, avoid the “buttery” or “caramel” flavors that may be loaded with calories, sugar, and trans fat.

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Healthy Snacks for Road Trips

This March, Driscoll’s encourages you to make informed food choices by adding nutrient rich berries, such as blueberries, raspberries, blackberries and strawberries, to your daily diet.  What better food choice is there other than antioxidant-packed berries?  Don’t these look amazing?

Raspberry – Orange Muffins
Prep Time: 15 minutes
Bake Time: 20 Minutes
Cool Time: 5 minutes
Makes: 10 Muffins

1            6 ounce package Driscoll’s Raspberries
1 ¾        cups all purpose flour
1 ½        teaspoons baking powder
½           teaspoon baking soda
½           cup sour cream
½           cup packed brown sugar
¼           cup canola oil
2-3         teaspoons grated orange zest (about 1 orange)
¼           cup orange juice
1            large egg

Preheat oven to 375 degrees F.
Line a muffin tin with 10 paper liners or coat with cooking spray.
Rinse and drain berries. Pat dry with paper towel.
Stir together flour, baking powder and baking soda in a small bowl.
Combine sour cream, brown sugar, oil, zest, juice and egg in a large bowl. Stir in flour until partially moistened.  Add raspberries and stir in gently until evenly mixed.  Do not over-stir.
Divide batter evenly between muffin cups, filling each about ¾ full.
Bake 20 minutes until golden brown and toothpick inserted comes out clean.
Cool in pan 5 minutes.
Serve warm or remove and place on wire rack to cool completely.

Lighten Up this recipe by replacing the sour cream with the equivalent amount of fat free sour cream or plain low fat yogurt.

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March is National Nutrition Month

You can dip them in sugar free cool whip and/or vanilla or chocolate sugar free pudding.

You can figure this one out, but I will let you in on the secret anyway.

Grab your cubes of watermelon, honeydew, cantaloupe, berries and bananas and thread them on the skewers. Wrap them up in wrap and place in fridge for about 30 minutes to help them stay firm. Take the little skewers of heaven out and dip them in whatever you please. My favorite is the sugar free cool whip! Anyway, heart healthy and cool to eat. It makes the perfect ending to an adult or child friendly night! Try it out and let me know what you think.

Part of this recipe is out of a diabetic cookbook called Diabetes Fit Food by Ellen Haas

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A Cool Heart Healthy Dessert For Hot Summer Nights

British Heart Foundation nutritionist Sara Stanner:

The pulp oil also contains unsaturated fatty acids and plant sterols, which could help to reduce blood cholesterol levels.

In addition, there is evidence that sea buckthorn juice might help to protect ‘bad’ cholesterol from oxidation, a process which is involved in the development of coronary heart disease.

The oil has also been shown to have a possible benefit in reducing the tendency of blood to clot but more research is needed to clarify whether adding it to foods can have any real impact on reducing risk of heart disease.

But how does it taste?

More info about sea-buckthorns aka seaberries at Wikipedia.

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Sea-Buckthorn Berries for Heart Health