Blueberry Pomegranate Sorbet

Blueberry season is here and I have once again eaten them by the handful, made jam, chilled blueberry soup and smoothies. But this sorbet is my favorite hot weather recipe for these blue gems. I realize there is a recurring theme in my posts of late -- pomegranates and ice cream. But I am still using my Pom samples and I am in love with my new ice cream maker. Seriously, I would use it everyday if it was not so hazardous to my health. However, I like to think that this dark and sultry sorbet has some real health benefits. It is chock full of antioxidant fighting power while remaining fat free and sweet. And the sugar is not really all that appalling. I say give it a try. My family loved this ice cream maker treat. Hmmm it is snack time -- I think there is a little left.

2 Cups blueberries
1/4 Cup unsweetened pomegranate juice.
1/2 Cup powdered sugar

Blend blueberries and pomegranate until smooth. Press through a strainer into a medium size bowl. There will be quite a bit of blueberry skin leftover. But there should be a couple cups of juice. Blend in powdered sugar to strained juice. Pour into ice cream maker and freeze according to directions and desired consistency.

Either eat immediately or freeze for an additional hour.

Pomegranate Pineapple Smoothie.

I have been on a breakfast smoothie diet. I have discovered that if I drink a 250-280 calorie smoothie in the morning I can make it to lunch without serious hunger pangs. If I eat cereal and milk with an equal amount of calories I am hungry in a couple hours again. Ravenously hungry. And so I have been making a new smoothie every morning.

POM Wonderful offered me free 100 % pomegranate juice to play with again this year. I could not resist adding it to a smoothie. Pomegranate juice is chock full of antioxidants and healthy juice vibes.
Here is my favorite combo that even includes something from the pantry -- canned pineapple.

1/2 cup 100 % pomegranate juice
1/2 cup sliced strawberries
1 Cup chunked pineapple
1/4 cup lowfat or nonfat vanilla yogurt
1 to 2 tsp of honey.

Add to blender and blend until smooth.

Pomegranate Slushie

A couple weeks ago I recieved my first free sample packet. I was so excited because I seriously intended to buy something similar and experiment with pomegranates and pomegranate juice. So, when POM Wonderful sent me a gleaming jewel colored package of pomegranate juices I was ecstatic. I have had so many plans for these little beauties. But a busy life has taken me hostage and baking and experimenting in the kitchen has taken a back burner in my life. However, I still have some fun ideas for this tasty and extremely healthy juice.

Did you know POM Wonderful 100 percent juice actually has more antioxidants than Acai berries or blueberries? I actually enjoy drinking it straight from its curvy little bottle but I must explore the possibilities. Here is one simple way to bring a little tropical to your winter.

My daughter had her tonsils out this week (busy life remember). So I decided to whip up a slushie for her sore throat that included the healthy healing benefits of pomegranate.

I added mango to this slushie. I liked the flavor twist but my children said they would have preferred a non mango version. So obviously the mango is optional.

SLUSHIE

1/2 to 3/4 cup of 100 percent pomegranate juice (depending on your desired consistency)

3 TB sugar

1/2 mango cut up (optional)

2 Cups crushed ice.

Add all ingredients to a blender and blend until frothy and uniform consistency. Start with 1/2 cup juice and add more as desired.

Uses for Leftover Cranberry Sauce

Nobody in my husband's family likes cranberry sauce. So, it is usually just me and my daughters eating it at Thanksgiving dinner. But I don't care. I make lots of it anyway because I know that I am going to be eating the leftovers all week. And I have lots of delicious uses for leftover cranberry sauce.

Here are three of my favorites:

Cranberry pomegranate tarts.

Crust

1/2 Cup butter or margarine, softened

1/2 Cup cream cheese, softened

1 Cup all-purpose flour

Beat butter and cream cheese until smooth. Add flour; and beat until a soft dough forms. Form into a ball and chill in plastic wrap for at least one hour.

Preheat oven to 425.

Shape dough into 1-inch balls. Place a ball into mini muffin or tart pan. Dip a spoon or tart shaper into flour; press into dough to form tart shells.

Filling

cranberry sauce

pomegranate arils

canned peaches or fresh peach slices

Fill tarts with a spoonful of cranberry sauce. Top with pomegranates and a peach slice.

Bake for 10 to 12 minutes. Cool in pan 5 minutes, carefully remove tart shells from pan.

Stir it into your oatmeal for a warm tangy breakfast treat on a cold morning.

BREAKFAST OF CHAMPIONS

OK I don't really know what the breakfast of champions is. But this breakfast makes me feel uber-healthy.

Plain yogurt for a little digestive health

a handful of uncooked oatmeal for cholesterol and heart health

and cranberry sauce for antioxidants.

A dash of cinnamon for blood sugar control.
Yep it is good stuff.

What is your favorite way to eat leftover cranberry sauce?