You can reap the benefits of organic fruits and veggies in any season.
Can’t afford organic? Don’t sweat it. “The risks of not getting enough produce are greater than the risks of using non-organic,” says Cynthia Sass, of the American Dietetic Association. As far as canned organic produce, it can be harder to find — and is often loaded with sodium. Ready to go organic? Start with the dessert here.
You Will Need
1 cup 1% milk
1/4 cup fat-free dry milk
24 oz. frozen blueberries, thawed
1/4 tsp. salt
1/2 cup plus 1 tbs. granulated sugar
1 cup fat-free sour cream
1 packet unflavored gelatin
What to Do
1. Combine milk and dry milk; whisk. Freeze for up to 30 minutes.
2. Mix berries, salt and 1/2 cup sugar in saucepan over low. Bring to a simmer; cook until sugar dissolves and berries break up (10 minutes). Cool. Add 2/3 cup sour cream.
3. Sprinkle gelatin over 1/4 cup cold water in heatproof cup. Let sit 5 minutes. Set cup in saucepan of simmering water; heat until gelatin melts. Cool.
4. Beat chilled milk until thick, soft peaks form. Add remaining sugar until stiff peaks form. Beat in gelatin mixture. Fold milk mixture into blueberry mixture. Spoon into 6 bowls. Chill. To serve, top with remaining sour cream.
Per serving: 202 calories; 1 g fat; 0.5 g saturated fat; 3 g fiber; 7 g protein