News + Views

Sweet Spring Desserts


In Good Taste








(Family Features) When the scent of fresh blooms begins to fill the air, it’s a sure sign that spring has sprung. It’s the perfect time of year to gather loved ones for a leisurely meal, then linger over dessert as you enjoy this season of refreshment.

No dessert menu is complete without an array of treats, and these creamy, homemade Blueberry Key Lime Cheesecake Bars are the perfect way to put a sweet finishing touch on your celebrations. Or go for a crowd pleaser with this Cherry Cheesecake Lush Dessert and its smooth, velvety texture and plump, juicy cherries.

The secret ingredient in each of these desserts is Lucky Leaf Fruit Fillings, which are GMO-free and contain plenty of fruit – and no high-fructose corn syrup – for exceptional tasting desserts every time. With popular flavors like apple, blueberry, cherry and strawberry, you have plenty of convenient, versatile ways to dress up desserts.

Find more tasty treats for all your spring entertaining at

Blueberry Key Lime Cheesecake Bars

Recipe courtesy of Inside BruCrew Life blog

Prep time: 25 minutes

Cook time: 45 minutes

Servings: 24

Nonstick cooking spray

30        vanilla cream-filled cookies

1/4       cup butter, melted

3          packages (8 ounces each) cream cheese, softened

3/4       cup sugar

3/4       cup sour cream

1/3       cup key lime juice

1          tablespoon key lime zest

1/4       cup flour

3          eggs

green gel food coloring (optional)

1          can (21 ounces) Lucky Leaf Blueberry Pie Filling, divided

1          container (8 ounces) whipped topping, thawed

key lime slices (optional)

Place baking sheet on bottom rack of oven. Fill halfway with water. Heat oven to 325 F. Line 9-by-13-inch pan with foil and spray with nonstick spray.

Using food processor, pulse cookies until crumbly. Stir together crumbs and butter. Press evenly into bottom of prepared pan.

Beat cream cheese until creamy. Add sugar and sour cream, and beat again until smooth. Add key lime juice, zest and flour, and beat until mixed thoroughly. Add eggs, one at a time, and beat gently after each. Add green food coloring to cheesecake mixture, if desired.

Spread cheesecake batter evenly over crust in pan. Add 1 cup of blueberry pie filling over top of cheesecake. Use butter knife to gently swirl pie filling into cheesecake. Do not let knife go through to crust.

Place pan on oven rack above tray of water. Bake 45-48 minutes. Remove immediately and place on wire rack for 1 hour then place in refrigerator until completely chilled.

Cut into 24 squares and serve with whipped topping, remaining pie filling and key lime wedges.

Cherry Cheesecake Lush Dessert

Recipe courtesy of Lemon Tree Dwelling blog

Prep time: 15 minutes

Cook time: 15 minutes

Servings: 12

1          cup vanilla wafer crumbs

1          cup finely chopped pecans

1          cup butter, melted

8          ounces cream cheese, softened

1          cup powdered sugar

16        ounces whipped topping, divided

2          small boxes cheesecake-flavored pudding

3          cups milk

1          can (21 ounces) Lucky Leaf Cherry Pie Filling

1/2       cup. chopped pecans

Heat oven to 350 F.

In medium mixing bowl, combine vanilla wafer crumbs, finely chopped pecans and butter.

Press into 9-by-13-inch baking pan; bake 15 minutes. Remove from oven and cool.

In separate mixing bowl, combine cream cheese, powdered sugar and 1 1/2 cups whipped topping. Mix until smooth; spread evenly over cooled crust.

Combine cheesecake pudding mix, milk and 1 1/2 cups whipped topping, and mix until smooth. Spread evenly over cream cheese layer in pan.

Top with pie filling, remaining whipped topping and chopped pecans.

April 26, 2017 |

Celebrate With a Gourmet Lunch


In Good Taste








Not too early and not too late, everyone can enjoy a hearty meal and good company before the day gets busy. A brunch menu can include both elegant options and classic favorites, so it’s easy to customize to fit the occasion and your guests’ preferences.

With so many possibilities, brunch is the perfect opportunity to get creative. Develop your own versions of traditional dishes by incorporating new ingredients, such as using duck bacon to change up your menu and add some extra flair.

With a rich, hearty texture, duck bacon is more like pork bacon than traditional poultry bacons. Made from duck breast meat, it brings a touch of sophistication to any menu item. Plus, duck bacon is healthier for you, too. With 26 percent less sodium and 57 percent less fat than traditional pork bacon, it’s the perfect way for you to enjoy great flavor without the extra calories.

For an exciting added element, use duck bacon with this version of classic Eggs Benedict. This brunch recipe feeds a crowd and is ready in less than 30 minutes, making it the perfect choice when you want to whip up a quick entree for family or friends.

Find more brunch recipes and information about cooking with duck at

Eggs Benedict with Duck Bacon

Servings: 6

Hollandaise Sauce:

3     egg yolks

10   tablespoons unsalted butter, cut into 1-tablespoon pieces

2      teaspoons fresh lemon juice

1/2   teaspoon kosher salt

1/8   teaspoon cayenne pepper

12     slices Maple Leaf Farms Duck Bacon, cut in half

12     English muffin halves, toasted

12     eggs, poached

pinch of salt

chopped parsley, for garnish (optional)

To make Hollandaise Sauce: Fill medium saucepan with 1 inch of water (for double-boiler) and bring to simmer over medium heat. Reduce heat to low.

In medium bowl, whisk egg yolks until they lighten in color, about 1 minute.

Place bowl with eggs over saucepan and whisk constantly until thickened and doubled in volume, about 3-5 minutes.

Remove bowl from saucepan and whisk in butter, 1 tablespoon at a time. Whisk in lemon juice, salt and cayenne pepper. Keep warm, covered, over double-boiler.

To cook duck bacon and poach eggs: In skillet over medium-high heat, fry duck bacon halves 4 minutes per side; set aside. In large pot over medium heat, bring water to simmer and add salt.

Crack egg into cup or small bowl. Gently pour egg into simmering water; repeat for additional eggs, leaving room around each one for cooking. Cook 2-4 minutes, depending on desired firmness.

Using slotted spoon, carefully remove eggs from pan and place on paper towels to drain.

To assemble Eggs Benedict: Lay two toasted English muffin halves on each plate. Top each with two duck bacon halves. Carefully place poached egg on top of each muffin stack. Pour Hollandaise Sauce over each. Garnish with parsley, if desired.



April 19, 2017 |

Go Tart for Your Heart


In Good Taste








(Family Features) Eating with heart health on your mind has never tasted so good. While many aspects of life can impact heart health, opting for nutritious foods plays an especially important role.

“Heart-healthy eating can be delicious and on-trend with vibrant colors and sweet-tart flavors. There are simple ways to add nutrient-rich ingredients to your favorite recipes that add depth of flavor and texture, too,” said Michelle Dudash, registered dietitian. “Packed with beneficial phytonutrients, including anthocyanins, research shows Montmorency tart cherries may help lower levels of cholesterol and triglycerides, reduce blood pressure, reduce inflammation and reduce belly fat – all factors linked to heart disease risk.”

Start the day off by blending frozen tart cherries into a Tart Cherry Granola Smoothie Bowl or incorporating dried tart cherries into your favorite trail mix when it’s time for a snack. This heart-healthy, ruby-red fruit has a distinct sweet-tart taste that makes an easy addition to a variety of dishes and is available year-round in dried, frozen, juice and concentrate forms.

To learn more about the health benefits of Montmorency tart cherries and find more delicious recipes, visit

Tart Cherry Granola Smoothie Bowls

Recipe courtesy of Sonja Overhiser of A Couple Cooks on behalf of the Cherry Marketing Institute

Prep time: 10 minutes

Cook time: 45 minutes

Servings: 213611


1/4       cup olive oil

1/2       cup maple syrup

1           teaspoon vanilla extract

3           cups old-fashioned rolled oats

3/4       teaspoon kosher salt

1/2        teaspoon cinnamon

1            cup sliced almonds

1            cup dried Montmorency tart cherries

1/2        cup pepitas

Smoothie Bowl:

2 1/2       cups frozen Montmorency tart cherries

2              tablespoons fresh lemon juice (1 lemon)

1 1/2        tablespoons maple syrup

1              ripe banana

1              cup almond milk, plus additional (optional)

Heat oven to 325 F.

In small bowl, whisk together olive oil, maple syrup and vanilla.

In separate bowl, stir together oats, salt, cinnamon and almonds. Pour in mixture. Bake about 45 minutes until golden brown, stirring every 15 minutes and watching carefully near end of baking, stirring more, if necessary.

Roughly chop dried cherries.

When granola is baked, cool slightly then stir in cherries and pepitas.

Note: Granola can be stored in air-tight container up to 1 month.

To make smoothie bowl: Blend together tart cherries, lemon juice, maple syrup, banana and almond milk. If necessary, add additional milk for a smoother consistency.

Serve smoothie in bowl with 1/4 cup tart cherry granola.


April 12, 2017 |

Party-Perfect Flavors to Savor with Friends


In Good Taste









(Family Features) No matter the occasion, a good host knows that great food is the key to any party. These crowd-pleasing snacks and desserts are the perfect treats to make your gathering just a little sweeter.

Find more party-worthy recipes at

A Naturally Sweet Party Treat

Easy-to-make Cinnamon Honey Buns are a delicious treat party-goers will adore. Naturally sweetened by the addition of honey, they make for a wonderful addition to any spread. Learn more about the health and flavor benefits of honey, and find delicious recipes, at

Cinnamon Honey Buns13565_aPO

Recipe courtesy of the National Honey Board

Servings: 12

1/4       cup butter or margarine, softened and divided

1/2       cup honey, divided

1/2       cup chopped, toasted nuts (optional)

2          teaspoons ground cinnamon

1          pound frozen bread dough, thawed according to package directions

2/3       cup raisins

Grease 12 muffin cups with 1 tablespoon butter.

To prepare honey nut topping: Mix together 1 tablespoon butter, 1/4 cup honey and chopped nuts, if desired. Place 1 teaspoon topping in each muffin cup.

To prepare buns: Mix together remaining butter, remaining honey and cinnamon. Roll out bread dough onto floured surface into 18-by-8-inch rectangle. Spread filling evenly over dough. Sprinkle evenly with raisins.

Starting with long side, roll dough into log. Cut log into 12 slices, 1 1/2 inches each. Place one slice, cut-side up, into each prepared muffin cup. Set muffin pan in warm place; let dough rise 30 minutes.

Heat oven to 375 F.

Place muffin pan on foil-lined baking sheet. Bake 20 minutes, or until buns are golden brown. Remove from oven; cool in pan 5 minutes. Invert muffin pan to remove buns.


An Award-Worthy Snack

Whether you’re gearing up for awards season or spending an evening catching up on your favorite TV drama, there are plenty of small screen events that provide the perfect backdrop for a watch party. Gather your friends and family and get ready to tune in to a fun-filled evening with this delicious snack.

Since no party is complete without a delicious food spread, create finger foods that fit the theme of your viewing party. An iconic option like microwave popcorn is sure to be a crowd-pleaser because of its delicious flavor and versatility. Whether you create an enticing popcorn station with fun mix-ins or prepare mouthwatering snacks like festive Mini Popcorn Balls with Chocolate Fondue, microwave popcorn is always a party pleaser. Use a high-quality gourmet popcorn, such as Orville Redenbacher’s, which is the only leading brand that uses real butter. From buttery to sweet and savory, all varieties feature non-GMO, 100 percent whole-grain kernels that pop up lighter and fluffier than ordinary popcorn.

Pop onto to find more recipes for your watch party, or look for Orville Redenbacher’s on Facebook, Twitter and Instagram.


Mini Popcorn Balls with Chocolate ‘Fondue’13565_bPO

Prep time: 25 minutes

Servings: 12

1          bag Orville Redenbacher’s Smart Pop! 94 Percent Fat-Free Butter Microwave Popcorn

nonstick cooking spray

1/4       cup stick butter or margarine (1/4 cup = 1/2 stick)

1          package (10 ounces) marshmallows

1/2       teaspoon vanilla extract

1 1/2    cups light chocolate syrup

colored candy sprinkles (optional)


Prepare popcorn according to package directions. Remove all un-popped kernels. Spray large bowl with nonstick spray; add popped corn.

In medium saucepan over medium heat, melt butter. Add marshmallows and vanilla. Heat 5 minutes, or until marshmallows melt, stirring frequently. Pour over popcorn; mix well with spoon sprayed with cooking spray. Moisten hands with water before shaping popcorn mixture into 24 small balls, about 1/3-cup popcorn mixture each.

In small saucepan, heat chocolate syrup over medium heat 5 minutes, or until warm, stirring occasionally. Transfer to small, fondue-style pot.

Use wooden skewers or fondue forks to pick up popcorn balls and dip into chocolate and sprinkles, if desired.


An Un-beet-able Dessert

There’s nothing like a colorful dessert to cap off an evening of entertaining. These vibrant cupcakes don’t need artificial dyes to give them their red hue. The secret ingredient is beet, which adds coloring and packs fiber, manganese and iron. Find more healthful recipes perfect for any gathering at


Red Velvet Cupcakes13565_cPO

Reprinted with permission from the American Institute for Cancer Research

Servings: 12

1          cup canned beets, drained

1/2       cup reduced-fat buttermilk, divided

1/2       teaspoon white vinegar

1/2       teaspoon vanilla extract

3/4       cup, plus 2 tablespoons, unbleached all-purpose flour

6          tablespoons unsweetened natural cocoa, plus 1-2 tablespoons for decorating

1/2       teaspoon baking powder

1/2       teaspoon baking soda

1/2       teaspoon ground cinnamon

1/2       teaspoon kosher salt

1/3       cup canola oil, chilled

3/4       cup sugar

1          large egg, cold

Cream Cheese Frosting:

2/3       cup confectioners’ sugar

4          tablespoons reduced-fat cream cheese

1/2-1    teaspoon vanilla extract

Heat oven to 350 F. Drop paper liners into 12-cavity muffin pan.

Working knife up and down in measuring cup, coarsely chop beets. Place beets in blender, add 1/4 cup buttermilk and blend until beets are finely chopped. Add remaining buttermilk, vinegar and vanilla and blend to puree. Set beet mixture aside.

In small bowl, combine flour, 6 tablespoons cocoa, baking powder, baking soda, cinnamon and salt, and set aside.

In medium bowl, combine oil and sugar. With hand mixer on medium speed, mix until sugar is evenly moistened. Add cold egg and beat on high until mixture resembles mayonnaise and sugar is almost completely dissolved, 90 seconds. Add beet mixture and beat until combined. Sift dry ingredients into bowl and mix, either on low speed or by hand until combined with wet ingredients.

Divide batter evenly among lined muffin cups, filling them about two-thirds full.

Bake cupcakes 28-30 minutes, or until tops feel springy. Immediately transfer cupcakes to wire rack and cool completely before frosting.

Ice cupcakes, using about 1 tablespoon frosting for each. Place remaining cocoa in strainer and sprinkle over frosted cupcakes. If desired, let cupcakes sit at room temperature to allow frosting to set, about 2 hours

Note: Frosted cupcakes can sit at room temperature for up to 12 hours.

To make Cream Cheese Frosting: In small bowl, work sugar and cream cheese together with wooden spoon or hand mixer until combined. Mix in vanilla.

Note: Frosting is best when refrigerated 8 hours or overnight, loosely covered, before using. It keeps in refrigerator 5 days.


Cinnamon Honey Bun photo

(photo courtesy of Getty Images)

Red Velvet Cupcakes photo

(photo courtesy of Getty Images)


April 5, 2017 |

Eat Your Way to Better Health


In Good Taste









(Family Features) It seems like every week there is a new product claiming to promise nutrition and improve your health. However, there are some foods you likely already have on hand that can improve your diet quality and support clean-eating efforts.

Skip the total diet overhaul or the latest fad, and keep it simple by focusing on small but powerful changes to help you clean up your diet. Dairy products have always been cost-effective and nutrient-packed. These three tips can help you make the most of dairy’s health benefits.

Inspect the ingredient label. With just three ingredients, milk is the original clean and clear food, unlike trendy milk alternatives, which may contain up to 10 ingredients.

Examine the benefits beyond bone health. It’s widely known that dairy products provide calcium to build strong bones, but milk, cheese and yogurt actually provide a unique package of nine nutrients, including high-quality protein to support muscle health.

Explore its versatility. Dairy can be easily incorporated into meals and snacks to help make healthy and clean eating simple. Getting the recommended three servings of dairy every day is a cinch once you discover the possibilities.

Resolve to get three servings of milk, cheese and yogurt every day by pledging Dairy 3 for Me. You may be surprised how easy it is to create a healthier menu all day long. Try these ideas to get started:

  • Make milk your mealtime beverage. White, chocolate, strawberry; no matter the flavor, all milk provides the same nine nutrients.
  • Build a breakfast parfait with your favorite yogurt, fruit and whole grain cereal, or mix things up with milk or yogurt by blending a smoothie.
  • Sneak in healthier eating by pairing cheese with fresh fruit or vegetables. Research shows when cheese is coupled with these foods, it helps kids eat more of all of them.
  • After a workout, recover with a tall glass of chocolate milk, which studies have proven to be effective in aiding tired muscles.
  • Boost nutrition and flavor by adding shredded cheese to casseroles, soups and pasta dishes, or sprinkle on top of tacos and chili.

To find more delicious recipes to support your nutrition goals and to pledge Dairy 3 for Me, visit

Raspberry-Strawberry Yogurt Smoothie13584_A

Recipe courtesy of Midwest Dairy Association

Prep time: 5 minutes

Servings: 4

1          cup low-fat vanilla yogurt

1          cup unsweetened frozen raspberries

1          cup unsweetened frozen strawberries

3/4       cup low-fat milk

1          cup ice (about 12 cubes)

Blend all ingredients in blender until smooth. Serve immediately.

Pulled Pork Soft Tacos

Recipe courtesy of Midwest Dairy Association

Prep time: 8 hours, 35 minutes

Servings: 6

For pork:13584_B

2          pounds boneless pork loin roast

2          tablespoons brown sugar

1          tablespoon ground ginger

2          garlic cloves, smashed

1          small white onion, coarsely chopped

1/2       cup orange juice

2          limes, cut in half

For tacos:

1/2       cup nonfat sour cream

1          teaspoon cumin

2          scallions, trimmed and chopped

12        soft corn tortillas (6 inches each)

1 1/2    cups shredded reduced-fat Colby Jack

1          bag (8 ounces) shredded red cabbage

3/4       cup fresh salsa

Trim excess fat off roast. In small bowl, combine brown sugar and ginger; rub generously over roast. Place in slow cooker with garlic, onion and orange juice; cook on low heat 8 hours (or high 4-6 hours.)

Transfer pork to large bowl and shred with forks. Strain pork liquid from slow cooker and pour over pulled pork to moisten. Squeeze lime juice on top and mix well. Divide into 12 servings.

In small bowl, mix together sour cream, cumin and scallions.

Cover each corn tortilla with 2 tablespoons cheese; microwave 20 seconds. Top with pulled pork, 2 teaspoons sour cream mix, 1 1/2 tablespoons shredded cabbage and 1 tablespoon salsa. Fold and serve immediately.

March 29, 2017 |

Ramp Up Breakfast with Morning Protein


In Good Taste









Add milk for simple, high-quality protein to help start your day right

(Family Features) Families across America want to make sure that they’re starting the day strong, and getting enough high-quality protein in the morning is a simple way to do so. A breakfast with protein is a great way to energize the morning, and adding it to your family’s routine doesn’t have to be complicated.

Simply add an 8-ounce glass of milk with 8 grams of natural protein plus other essential nutrients to your favorite breakfast foods for an easy, delicious way to help meet your morning protein goals.

Kids already love milk and it’s a naturally nutrient-rich, wholesome food that moms can feel good about pairing with breakfast. Plus, experts recommend 25-30 grams of protein for adults at every meal – so getting a high-protein breakfast, including milk, gives moms the energy they need to cross everything off their to-do lists. Parenting expert, pediatrician and mom of three, Dr. Tanya Altmann, recommends serving milk at breakfast for a source of high-quality protein in the morning.

“The morning is a great time to bring the family together and start the day off with a tasty breakfast. As a mom of three, I need breakfast options that are quick and easy but also nutritious,” Dr. Altmann said. “Serving my children whole-grain cereal and milk, healthy oatmeal with fruit or a smoothie made with milk guarantees that my family will get high-quality protein and other essential nutrients to start their day off strong.”

Bring a smile to your child’s face with this charming twist on a breakfast standard. Simply make instant oats with familiar flavors – cinnamon, vanilla and brown sugar – and top the bowl with a friendly bunny face. For more recipes and ideas, visit

Bunny-Faced Microwave Oatmeal

Recipe courtesy of Tiffany Edwards of Creme de la Crumb


1/3             cup instant oats13606

3/4             cup fat free milk

1/4             teaspoon cinnamon

1/4             teaspoon vanilla

1             teaspoon brown sugar

2/3             small banana

2             fresh blueberries

1/2             small strawberry

chocolate syrup (optional)


In microwave-safe bowl, stir together oats, milk, cinnamon, vanilla and brown sugar. Microwave on high 30 seconds-1 minute and stir.

Cut banana in half crosswise. Cut 1 1/8-inch thick coin slices from flat end of each banana half. Place slices in upper-third of oatmeal bowl, side-by-side, to make eyes. Top with 1 blueberry on each banana slice.

Place remaining banana halves at the top of the bowl, hanging off edge, to create ears.

Place strawberry in the middle of the bowl to make the nose then drizzle chocolate, if desired, to make mouth and whiskers.

Serve with 8-ounce glass of milk.

Nutritional information per serving: 320 calories; 2 g fat; 0 g saturated fat; 10 mg cholesterol; 18 g protein; 59 g carbohydrates; 5 g fiber; 190 mg sodium; 550 mg calcium (60% of daily value). Nutrition figures based on using fat free milk, and include an 8-ounce glass of milk.


March 22, 2017 |

A Grape Idea


In Good Taste








Flavorful fruit serves as heart-healthy snack, inventive ingredient

(Family Features) Grapes make the perfect snack: they are delicious, with a juicy burst of flavor, and are hydrating, easy to eat and portable. Additionally, grapes are good for you, offering a variety of nutritional benefits.

Grapes are a natural source of beneficial plant compounds, including antioxidants and other polyphenols. At just 90 calories per serving, they also contain no fat, no cholesterol and virtually no sodium.

This healthy, handy fruit is also a versatile ingredient, making grapes a perfect way to enhance your favorite foods and recipes. With their delicately sweet flavor and vibrant hues of red, green and black, grapes lend a delicious and attractive addition to dishes from breakfast to dinner. The recipes that follow highlight the art of the possible with fresh grapes from California.

Find more recipes for every meal of the day at

Grilled Ginger Salmon and Grape Rice Bowl13212_aPO

Servings: 4

4          boneless salmon fillets (3 ounces each), skin on

kosher salt

freshly ground black pepper

2          tablespoons unseasoned rice vinegar

1          tablespoon grated fresh ginger

1          tablespoon honey

2          teaspoons extra-virgin olive oil

2          cups mixed green and red California grapes, halved

2          scallions, thinly sliced diagonally

4          cups hot cooked brown rice

2          cups finely shredded green cabbage

1          teaspoon sesame seeds

reduced sodium soy sauce (optional)

Heat grill to high and oil grates. Sprinkle salmon with salt and pepper; set aside.

In small saucepan, combine rice vinegar, ginger, honey and olive oil, and bring to simmer over high heat. Stir in grapes and scallions, and season with salt and pepper. Set aside off heat.

Grill salmon, skin side up, 5-6 minutes. Turn and grill another 2-3 minutes, or until salmon reaches desired doneness.

Divide rice among four bowls and top with cabbage and salmon. Spoon grape mixture over top and sprinkle with sesame seeds. Serve with soy sauce, if desired.

Nutritional information per serving: 487 calories; 23 g protein; 69 g carbohydrates; 13 g fat (24% calories from fat); 3 g saturated fat (6% calories from saturated fat); 43 mg cholesterol; 301 mg sodium; 6 g fiber.


Hearty Quinoa Salad with Grapes and White Beans13212_bPO

Servings: 12


2          cups (12 ounces) quinoa

2          cups vegetable stock

2          cups water

Lemon Pepper Dressing

1/2       cup white wine vinegar

1/2       cup lemon juice

2          tablespoons olive oil

1          clove garlic

1 1/2    tablespoons honey

1 1/2    teaspoons lemon peel, grated

1          teaspoon salt

1/2       teaspoon coarsely ground pepper


4          cups California grapes

2          cups Chinese pea pods, cut in 1-inch pieces

2          cups canned small white beans, drained

1          cup diced celery

1/4       cup minced cilantro

1/4       cup Anaheim peppers, chopped

12        lettuce leaves


Rinse and drain quinoa. In large saucepan, combine with broth and water. Bring to boil, reduce heat, cover and simmer 10-15 minutes. Drain any remaining liquid.

To prepare dressing, combine vinegar, lemon juice, oil, garlic, honey, lemon peel, salt and pepper; mix well. Add 1/2 cup of dressing to quinoa; mix well and cool.

Add grapes, pea pods, white beans, celery, cilantro and peppers to quinoa and mix well.

Refrigerate until ready to serve. Serve on lettuce leaves.

Nutritional information per serving: 219 calories; 8 g protein; 40 g carbohydrates; 4 g fat (18% calories from fat); 0 mg cholesterol; 363 mg sodium; 5 g fiber.


Fruit Breakfast Crepes 13212_cPO

Servings: 6


1/2       cup low-fat milk

1          egg

pinch of salt

3/8       cup (1.5 ounces) flour

1          tablespoon butter, melted


1 1/2    cups California grapes, halved

1 1/2    cups oranges, peeled, sliced and quartered

1          tablespoon sugar

1/8       cup orange juice or orange flavor liqueur

1          teaspoon grated orange peel

6          tablespoons nonfat sour cream

Cinnamon sugar

1          tablespoon granulated sugar

1/2       teaspoon cinnamon

In blender, combine milk, egg and salt; add flour and butter. Blend at high speed 1 minute.

To make filling, combine grapes, oranges, sugar, liqueur or juice, and orange peel; set aside.

Heat lightly-buttered 7-inch skillet or crepe pan over medium-high heat. Pour 3-4 tablespoons batter into pan; tilt to spread batter to cover bottom of pan. Cook over medium-high heat about 1 minute, or until batter is set. Turn crepe and cook about 30 seconds, or until lightly browned.

Fill each crepe with 1/2 cup of filling; fold in half or roll up. Top with 1 tablespoon sour cream and sprinkle with cinnamon sugar mixture.

Nutritional information per serving: 145 calories; 4 g protein; 26 g carbohydrates; 3 g fat (20% calories from fat); 1.7 g saturated fat (11% calories from saturated fat); 39 mg cholesterol; 80 mg sodium; 1.7 g fiber.


Roasted Squash and Grape Salad with Pesto13212_dPO

Servings: 4

24        ounces cubed butternut squash (1 1/2-inch pieces)

1          tablespoon extra-virgin olive oil

1          tablespoon chopped fresh rosemary

kosher salt

freshly ground black pepper

2          tablespoons reduced-fat prepared pesto

1 1/2    cups halved red or green California grapes

4          ounces bocconcini, drained and quartered

4          cups arugula

Heat oven to 425 F.

Place squash on sheet pan with sides and drizzle with oil, rosemary, salt and pepper. Mix well and roast until squash is browned and soft, about 25-30 minutes, turning after 15 minutes.

In large bowl, combine warm squash with pesto; add grapes and cheese and gently toss. Season with salt and pepper, to taste.

Divide arugula among four serving plates, top with squash mixture and serve.

Nutritional information per serving: 264 calories; 8 g protein; 33 g carbohydrates; 13 g fat (44% calories from fat); 5 g saturated fat (17% calories from saturated fat); 25 mg cholesterol; 223 mg sodium; 5 g fiber.


The Eyes Have It

Recent research from the Bascom Palmer Eye Institute at the University of Miami, funded by the California Table Grape Commission, suggests that eating grapes may help contribute to eye health. The laboratory study showed that a grape-enriched diet preserved the retina’s structure and function against damaging oxidative stress.

Findings from two earlier laboratory studies at different universities also showed that grape consumption helped protect the retina from deterioration.

March 15, 2017 |
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