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Mr. Food: Blueberry Cheesecake Minis

It's July, and we've got the blues! Yup, it's National Blueberry Month, the perfect time to take advantage of all the sales at the produce counter.

Of course, lucky for us, there's no need to wait for summer to enjoy blueberries.
I mean, they're available year round fresh, frozen, canned, and dried! But when we can get 'em like this, at their peak, and save, why not?

Well, first, blueberries grow on bushes in clusters, and whether carefully hand-picked or mechanically harvested by shaking them, they're quick-as-a-wink brought to the packaging plant where they're cleaned and sorted.

As they move along conveyor belts, leaves as well as bruised and unripe berries are removed by hand. Those destined to come to us fresh are divided into containers, labeled and boxed while some others are sent along to be canned, frozen or dried, and all of them are then rushed to our markets.

And when we bring 'em home, if we get a summer baking "bug," I've got some easy luscious no-bake blueberry cheesecake minis here that are made in muffin tin cups using a vanilla wafer crust, cream cheese, sweetened condensed milk, lemon juice and, of course, lots of blueberries! Talk about smooth and luscious and summer…wow!

If you’d like the recipe, just send a self-addressed, stamped envelope, marked “Blueberry Cheesecake Minis,” to me, Mr. Food, right here at the station, or look for it online for treating the gang to the best of the blues! And with the big plus that blueberries, like many of our other five-a-day favorites, are also chock-full of healthy eating, that's another reason to say…"OOH IT'S SO GOOD!!®"


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