July is National Blueberry Month, so this week’s farmers’ market recipe celebrates the miniature powerhouse.
We certainly hope you had a safe and happy Fourth of July celebration and that you will come visit the farmers’ market on Saturday as part of your continuing holiday weekend festivities. The market will once again be held downtown in the City Hall parking lot.
Blueberries are tiny but they pack a potent punch. They rank the highest of any fruit for antioxidants (the body’s defense against free radicals). A recent study by Harvard School of Public Health and Harvard Medical School suggests that blueberries are heart-healthy. There is also ongoing medical research on the consumption of blueberries and their link in reducing the risk of
Alzheimer’s disease, oral, breast, colon and prostate cancers, and their positive influence on gastrointestinal health.
Blueberries are naturally fat-free and only 80 calories per one-cup serving. They provide four grams of fiber in that serving, along with nearly 25 percent of the recommended daily intake for vitamin C.
So, keep calm and eat your fruit!
Frozen Blueberry Coconut Yogurt Pie
1 cup fresh blueberries, washed and dried
1 cup toasted coconut
3 cups vanilla Greek yogurt
1 prepared graham cracker pie crust
Combine toasted coconut and the yogurt. Evenly spread this mixture into prepared graham cracker crust and top with fresh blueberries. Freeze covered for at least six hours. Before serving, thaw in refrigerator or on the countertop for about 30-60 minutes before serving.
This delightful frozen pie is light and easy to prepare for any summer occasion. It serves eight and is about 300 calories per serving.
This weekly column is a collaboration between Linton Farmers Market coordinators and Greene County General Hospital. Contact Market Manager Mark Stacy at email@example.com or visit lintonfarmersmarket.com for more information.