Mini Berry Cream Pies


¼ cup whipping cream
2 teaspoons sugar
¼ cup nonfat vanilla Greek yogurt
15 frozen mini phyllo cups (1.9-ounce package)
15 fresh blueberries
15 fresh raspberries





Beat cream in a small bowl until soft peaks form. Add sugar; beat until stiff. Fold in yogurt. Divide the yogurt cream among phyllo cups, keeping the cups in their plastic tray. Top each with 1 blueberry and 1 raspberry. Serve immediately, or chill for up to 4 hours.

Tip: Chill for 4 Hours


Recipe By: EatingWell Test Kitchen


Cherry, Wild Rice & Quinoa Salad


¾ cup wild rice
½ cup quinoa (see Tips), rinsed if necessary
¼ cup extra-virgin olive oil
¼ cup fruity vinegar, such as raspberry or pomegranate
¾ teaspoon salt
¼ teaspoon freshly ground pepper
2 cups halved pitted fresh sweet cherries (see Tips)
2 stalks celery, diced
¾ cup diced aged goat cheese, smoked Cheddar or other smoked cheese
½ cup chopped pecans, toasted (see Tips)



  1. Bring a large saucepan of water to a boil over high heat. Add wild rice and cook for 30 minutes. Add quinoa and cook until the rice and quinoa are tender, about 15 minutes more. Drain and rinse with cold water until cool to the touch; drain well.
  2. Meanwhile, whisk oil, vinegar, salt and pepper in a large bowl. Add the rice and quinoa, cherries, celery, cheese and pecans and toss to combine. Serve at room temperature or cold.


Although quinoa—a grain that was a staple in the ancient Incas’ diet—was once only found in natural-foods stores, it’s now readily available at most large supermarkets and even warehouse stores. Rinsing removes any residue of saponin, quinoa’s natural, bitter protective covering. Most quinoa is sold already rinsed; check the label.

To pit fresh cherries, use a tool made for the job—a hand-held cherry pitter; it also works for olives! Or pry out the pit with the tip of a knife or vegetable peeler.

Toast chopped or sliced nuts in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes. Spread whole nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.


Recipe By: Carolyn Malcoun


Blueberry-Beef Burgers


2 slices whole-wheat country bread, crusts removed, torn into pieces
⅓ cup fresh or frozen and thawed blueberries
1 tablespoon balsamic vinegar
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
2 cloves garlic, minced
¼ teaspoon salt, or to taste
12 ounces 90%-lean ground beef
Freshly ground pepper, to taste


  1. Place bread in a food processor and pulse into fine crumbs. Transfer to a large bowl. (No need to wash the workbowl.)
  2. Add blueberries, vinegar, mustard, Worcestershire, garlic, salt and pepper to the food processor; process until pureed. Scrape into the bowl with the breadcrumbs. Add ground beef and mix well with a potato masher. Divide the mixture into four equal portions; form into 12-inch-thick patties, about 4 inches in diameter.
  3. Meanwhile, preheat broiler or heat an indoor or outdoor grill to medium-high. If using the broiler, coat a broiler pan with cooking spray. If using a grill, oil the grill rack by rubbing it with an oil-soaked paper towel. Cook patties until browned and no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted in the center should register 160°F. Serve immediately, with or without rolls and toppings.


Patsy Jamieson


Red, White & Blue Corn Chip Bites


¾ cup fresh salsa

24 blue corn tortilla chips

¼ cup finely crumbled cotija cheese






Drain any excess liquid from salsa. Top chips with the salsa and sprinkle each with cheese. Serve immediately.

EatingWell Flag Cake


• 1¼ cups granulated sugar
• ⅓ cup canola oil
• 4 tablespoons unsalted butter, at room temperature
• 4 large eggs, at room temperature 
• 2 cups whole-wheat pastry flour or all-purpose flour
• 1 cup cake flour
• 1½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk
• Zest and juice from 1 lemon
• 2 teaspoons vanilla extract
• ½ teaspoon almond extract


Frosting & Decoration
• 12 ounces reduced-fat cream cheese (Neufchâtel), at
room temperature
• ½ cup confectioners’ sugar plus 2 tablespoons,
• 3 tablespoons low-fat plain Greek yogurt
• ½ teaspoon vanilla extract
• 1½ cups raspberries
• ½ cup blueberries
• 2 cups strawberries, sliced


1 To prepare cake: Preheat oven to 350°F. Line the bottom of a 9-by-13-inch baking pan with parchment paper; coat the paper and sides of the pan with cooking spray.

2 Beat granulated sugar, oil and butter in a large mixing bowl with an electric mixer on medium speed until well combined. Beat in eggs, one at a time, until just incorporated.

3 Whisk whole-wheat (or all-purpose) flour, cake flour, baking powder, baking soda and salt in a medium bowl. Combine buttermilk, lemon zest, lemon juice, 2 teaspoons vanilla and almond extract in a measuring cup. With the mixer on low speed, add the dry ingredients to the mixing bowl alternately with the buttermilk mixture, beating just until incorporated after each addition, scraping down the sides as necessary. Spread the batter in the prepared pan.

4 Bake until a toothpick inserted in the center comes out clean, 28 to 34 minutes. Let cool in the pan on a wire rack for 15 minutes. Turn out onto the rack and let cool completely, about 1 hour.

5 To prepare frosting: Beat cream cheese, ½ cup confectioners’ sugar, yogurt and ½ teaspoon vanilla in a mixing bowl until smooth.

 6 To decorate: Invert the cake onto a platter. Spread the frosting over the top and sides. Mark 3 horizontal lines for the white “stripes” and a rectangle in the upper lefthand corner for the “blue rectangle.” Gently pat berries with a paper towel to dry. Make 3 “stripes” of raspberries on the marked lines. Place half of the blueberries in the “blue rectangle,” leaving space between each berry. Sift the remaining 2 tablespoons confectioners’ sugar over the raspberries and blueberries to make them the white “stripes” and “stars.” Fill the rest of the “blue rectangle” with the remaining blueberries. Place strawberries between the rows of raspberries as the red “stripes.”

Make Ahead Tip:

Prepare frosting and refrigerate for up to 3 days. Let come to room temperature before using.

Bring eggs to room temperature by either setting them out on the counter for 15 minutes or submerging them (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.

Whole-wheat pastry flour is milled from soft wheat. It contains less gluten than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional bene︌fits of whole grains. Available in large supermarkets and in natural-foods stores. Store in the freezer. 

Recipe By: Katie Webster   ALL RIGHTS RESERVED © 2017 Click to view more recipes on

Apple Nachos


1/3 cup dried, unsweetened cranberries or raisins
1/4 cup sliced almonds (unsalted)
2 Tbsp hulled, unsalted sunflower seeds
3 red or green apples, cored and thinly sliced into about 12 pieces each
1-2 tsp lemon juice
2 Tbsp water
1/4 cup reduced-fat, smooth peanut butter
1 Tbsp honey



1. In a small bowl, combine dried cranberries/ raisins, almonds, and sunflower seeds.
2. Core each apple and thinly slice into about 12 pieces each. Layer half the apples onto a large plate or platter. If the apple slices will be sitting out for a while, sprinkle a little lemon juice over them to prevent browning.
3. Using the microwave or a teapot, bring 2 tablespoons water to a boil. In a small bowl, combine hot water, peanut butter, and honey. Use a spoon and stir until mixture is smooth.
4. Use the spoon to drizzle half the peanut butter mixture over the plated apple slices; sprinkle with half the cranberry mixture. Layer the remaining apples on top and repeat with remaining peanut butter and cranberry mixture. Serve.

Recipe copyright © 2016 American Heart Association. This recipe is brought to you by the American Heart Association’s Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit

Asian Marinated Vegetable Salad with Citrus Vinaigrette

  For the Citrus Vinaigrette:

– 1/2 cup sugar-free, 100% orange juice OR juice from 2 medium oranges
– 1/4 cup fresh cilantro OR 2 Tbsp dried cilantro
– Juice from 1 lime OR 1 Tbsp lime juice
– 1 Tbsp extra virgin olive oil
– 1 tsp honey
– 1 tsp Dijon mustard
– 1/2 tsp low-sodium soy sauce
– 1 tsp fresh, grated ginger OR 1/2 tsp ground ginger


For the Asian Marinated Vegetable Salad:
– 1 cup sugar snap peas
– 1 cup fresh broccoli (cut into bite-size pieces)
– 3 medium carrots (cut into bite-size pieces)
– 3/4 small red onion (cut into thin strips)
– 1 medium diced tomato OR 14.5 oz canned, no-salt-added or low-sodium, diced tomatoes, drained
– 1 medium orange OR canned mandarin oranges in lite syrup or own juice, drained, rinsed
– 2 Tbsp chopped, unsalted, unoiled almond slices or walnuts
– 1 tsp sesame seeds (optional)


For the Citrus Vinaigrette:
Combine orange juice, cilantro,lime juice, olive oil, honey, mustard, soy sauce and ginger in blender and process until smooth, set aside and chill. If using dried cilantro and ginger, you can whisk in a bowl.

For the Asian Marinated Vegetable Salad:
Toss remaining ingredients with 3/4 cup vinaigrette and chill for at least 4 hours.

Recipe copyright © 2016 American Heart Association. This recipe is brought to you by the American Heart Association’s Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit
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Beef Sliders with Avocado, Roasted Poblano Pepper, and Cotija Cheese


2 large poblano peppers
3/4 lb extra-lean ground beef
1/4 tsp salt
8 whole-wheat slider buns (lowest sodium available)
1 Tbsp plus 1 tsp crumbled cotija cheese
1 large Italian plum (Roma) tomato (about 3 inches), cut crosswise into 8 slices
1 medium avocado (mashed with a fork)


Preheat the oven to 500 °F. Line a baking sheet with parchment paper.

Put the peppers on the baking sheet. Place on the middle rack of the oven. Roast for 10 minutes. Turn over the peppers. Roast for 10 minutes, or until the skins are charred and blistered. Remove from the oven. Put the peppers in a medium bowl. Cover with plastic wrap. Set aside for 10 minutes.

Meanwhile, using your hands or a spoon, shape the beef into 8 thin patties, each about 3 inches in diameter. (The uncooked patties will be larger than the buns and will shrink as they cook.) Sprinkle the patties with the salt.

Preheat a large nonstick skillet or griddle pan over medium-high heat. Cook the patties for 2 to 3 minutes. Turn over the patties. Cook for 2 minutes, or until the beef is no longer pink.

Peel the skin off the peppers by gently rubbing them with a dry towel. Remove the seeds and ribs. Cut each pepper into 4 long strips.

Place each patty on a bottom bun. Sprinkle with the cotija cheese. Top with 1 pepper slice folded in half and 1 tomato slice. Spread the avocado over the tomato. Put the tops of the buns on the sliders.

Using four short skewers, pierce two sliders with each skewer. Serve immediately.

Recipe copyright© 2017 American Heart Association. This recipe is brought to you by the American Heart Association’s Healthy For GoodTM movement. For more simple, quick and affordable recipes, visit


Blueberry Mango Smoothie


   3/4 cup plain, fat-free Greek yogurt
   3/4 cup fat-free milk
   3/4 cup frozen, unsweetened blueberries
   3/4 cup frozen mango chunks
   1 tablespoon honey
   splash vanilla extract



  • Add all ingredients to a blender. Process until the mixture is completely smooth. If the smoothie is too thick, add additional milk. Pour and serve immediately.

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