By Debbie Koenig
Generally speaking, I’m an eat-what’s-in-season person. I try to buy the majority of my produce at the farmers market. But this time of year, when spring hasn’t quite sprung and last fall’s cold-storage apples are looking pretty unappetizing, I’ll take whatever I can get. Finding berries galore, at a reasonable price, was a nice surprise. Even more surprising: Those berries taste great. They may have traveled halfway around the world, but I’m grateful. Now I’m just looking for ways to use them.
Green Salad with Strawberries and Goat Cheese (2 SmartPoints® value/serving) is an excellent way to turn fresh fruit into lunch.
I love finding savory uses for fruit. Roast Salmon with Warm Blueberry Vinaigrette (2 SmartPoints value/serving) looks gorgeous.
An abundance of raspberries makes for a bright, sweet-tart Raspberry Mustard Vinaigrette (1 SmartPoints value/serving). I’d use this to liven up plain grilled chicken.
One night this week I’m going to make breakfast for dinner. On the menu: Mixed Berry Pancakes (4 SmartPoints value/serving).
I could totally see my son packing one of these Blueberry–Lemon Drop Scones (5 SmartPoints value/serving) in his lunch box.
Mango Berry Salad with Ginger Glaze (2 SmartPoints value/serving) would be a lovely addition to any brunch menu, or served as a light dessert.
Summer Berry Crepe (3 SmartPoints value/serving) is perfect for when you want a quick, sweet treat. It comes together in minutes, using a store-bought crepe.
If you want lightning-fast sweet satisfaction, check out this Strawberries & Cream Chocolate Cookie Sandwich (3 SmartPoints value/serving). You could be enjoying one in less than five minutes.
For a more elaborate (and impressive) dessert, try a Chocolate-Berry Pavlova (8 SmartPoints value/serving).
And finally, I must include one of my own recipes. I created these Fresh Fruit Summer Rolls with Honey-Lime Dipping Sauce (2 SmartPoints value/serving) for Weight Watchers Magazine last year, and I have to say, they’re pretty terrific.
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