PURPLE MONSTROSITY FRUIT SMOOTHIE

2 frozen bananas, skins removed and cut in chunks

1/2 cup frozen blueberries*

1 cup orange juice

1 Tbsp. honey (optional)

1 tsp. vanilla extract (optional)

Place bananas, blueberries and juice in a blender, puree. Use honey and/or vanilla to taste. Use more or less liquid depending on the thickness you want for your smoothie.

*Can put any frozen fruit in place of the blueberries

HEALTHY FRUITY

1 cup frozen strawberries      

2 frozen bananas

1/3 cup frozen blueberries       

1/2 cup orange juice

1 1/2 cups vanilla yogurt

Combine all ingredients in a blender and blend until smooth. Pour into glasses and serve.

LEMON BLUEBERRY CRUMB BAR

Base

3 cups all-purpose flour

2 cups rolled oats

1 2/3 cups packed brown sugar

1 1/2 tsp. baking powder

1 1/4 tsp. ground nutmeg

1/2 tsp. salt

1 tsp. grated lemon zest

1 1/4 cups butter or margarine, softened

1 egg, beaten

Topping

1 egg

1 can (14 oz.) sweetened condensed milk

2 tsp. grated lemon zest

1/2 cup lemon juice

2 Tbsp. all-purpose flour

3 cups blueberries, thaw if frozen

Grease 9 x 13 baking dish.  Preheat oven to 375º.

1. Base:  In a bowl mix together flour, oats, brown sugar, baking powder, nutmeg, salt and lemon zest.  Using a pastry blender, cut butter in until mixture resembles coarse crumbs.  Set 2 cups aside.  Add egg to remaining mixture and mix until just combined.  Spread evenly in prepared dish.  Bake in preheated oven for 10 minutes.

2. Topping:  In another bowl, beat egg, condensed milk and lemon juice until smooth and blended.  Blend in flour and lemon zest.  Stir in blueberries.  Spread evenly over base.  Bake 40 to 45 minutes longer or until lightly browned.  Place dish on a rack to cool completely, then cut into bars.