See DiMeo Farms featured on the State of New Jersey Pinelands Commission website:

http://www.state.nj.us/pinelands/pastimes/recipe/

GRANDMA DIMEO’S BLUEBERRY PANCAKES

1-1/2 cups part-skim ricotta cheese

1/4 cup melted butter

4 egg yolks

1/2 cup flour

1/4 cup sugar

2 teaspoons grated lemon peel

8 egg whites

2 1/2 cups fresh blueberries

In a medium-sized bowl, combine ricotta cheese, melted butter and the four (4) egg yolks until all blended. In a small bowl, stir together the flour, sugar and lemon peel. Stir dry ingredients into ricotta mixture. In a medium-sized bowl, beat egg whites until they form soft peaks. Fold egg whites and then add DiMeo Farms blueberries into batter. Over medium heat, form cakes by spooning 1/4 cup of batter per pancake onto a hot lightly greased griddle or skillet. Cook pancakes nicely, turning once, until browned, about 4 minutes.

Yield: 24 pancakes

Per serving: 314 calories, 15g protein, 16g fat, 27g carbohydrate

AUNT NANCY’S BLUEBERRY SMOOTHIE

• 1 pint fresh blueberries or 2 cups (10 ounces) frozen blueberries, slightly thawed
• 1 cup pineapple, orange and strawberry juice blend or pineapple-orange juice
• 1 container (8 ounces) lowfat vanilla yogurt
• 2 1/2 teaspoons sugar

In a container of an electric blender combine DiMeo Farms blueberries, juice, yogurt and sugar. Blend until smooth, about 1 minute. Serve immediately in tall glasses. Garnish with blueberry skewers spiraled with thin strips of orange peel, if desired.

Yield: 2 drinks

GRANDMA DIMEO’S BLUEBERRY MUFFINS

1 ½ cup fresh or frozen blueberries

1-3/4 cups plus 1 tablespoon flour, divided

1/2 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon nutmeg

3/4 teaspoon salt

1 egg

1 cup sour cream

1/3 cup milk

Preheat oven to 400 F. Grease twelve 2-1/2-inch muffin cups. Toss DiMeo Farms blueberries with 1 tablespoon of the flour. Combine the remaining 1-3/4 cup flour, the sugar, baking powder, baking soda, nutmeg and salt; set aside.
Beat egg, sour cream and milk; stir into flour mixture until just combined (batter will be lumpy). Stir in blueberries until evenly distributed. Fill muffin cups 2/3 full with batter. Bake about 20 minutes until golden.

Yield: 12 muffins