Fresh, ripe fruit is available everywhere you turn right now. Whether it’s strawberries, blueberries, peaches or blackberries, you should be able to find something you like at your local farmer’s market. But what to do with all that fruit? You can try a Fruit-a-licious Salad or one of these tasty treats!

Frozen Yogurt with Fruit SauceÂ

Ingredients:

1 cup blueberries
2 cups quartered strawberries
2 cups chopped peaches or nectarines (peeled if you like)
1/2Â TBSP sugar
1 tsp vanilla
1/2 TBSP water
4 scoops of low-fat or fat-free vanilla frozen yogurt (1/2 cup per scoop)

Instructions:

Put fruit, vanilla, sugar and water in a large non-stick saucepan, cover and simmer over low heat. Cook, stirring frequently, until fruit has softened and liquid has thickened slightly (approx. 20 minutes). Allow sauce to cool to room temperature.

Scoop frozen yogurt into four serving bowls. Pour equal amounts of sauce over yogurt and serve immediately.

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Summertime SmoothieÂ

Ingredients:Â

2Â peachs (or nectarines), peeled and chopped
1/2 cup blackberries
2 cups low-fat or fat-free vanilla yogurt
1/4 cup skim milk

Instructions:

Chill chopped peaches and blackberries in the freezer for an hour. Remove and immediately place in blender with other ingredients. Blend on high until well-mixed. Pour into two glasses and serve.

Enjoy!

(Recipes from the kitchen of Ami Spencer. Copyright 2007)

"Eat well. Live well. Be well."

Come out and join us for our next Diabetes Support Group meeting on Thursday Aug. 2nd. We’ll be meeting at the River Hospital in Alexandria Bay at 6PM.

This month’s topic will be Portion Control. Please join us for fun and information about living life with Diabetes.

 For more information on the Diabetes Support Group, contact us or check out the Events & Announcements page.

"Eat well. Live well. Be well."

Salads don’t have to be boring. This week’s recipes give salads a new name. Try them. We think you’ll like them!

Green Bean and Feta Salad

Ingredients:

1 1/2 lbs. fresh green beans, trimmed
1/2 cup chopped red onion
1/4 cup crumbled feta
1 TBSP olive oil
3 TBSP balsamic vinegar
1 clove garlic, minced
salt & pepper to taste

Instructions:

Put about 1/2 inch of water in a large pot and add beans. Boil about 5-7 minutes until beans are tender but crisp. Drain and cool.

Once beans are cool, place in large bowl with cover and add feta and onions. In a small bowl, mix the olive oil, vinegar and garlic. Cover and shake until well combined. Pour over the beans. Toss lightly to coat and chill. Best served after several hours.

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Balsamic Eggplant and Tomatoes with Mozzarella

Ingredients:

1 medium eggplant, sliced into 1/4 inch rounds
1 cup cherry tomatoes, halved
4 oz. mozzarella, cut into small chunks
1/4 basil leaves, torn
1 TBSP olive oil
1 cloves garlic, minced
1/4 cup balsamic vinegar
salt and pepper to taste

Instructions:

Grill eggplant over medium heat until tender. Place cooked slices in a large bowl and add tomatoes and cheese. Drizzle with olive oil. Pour vinegar over the mixture and add basil. Add salt and pepper to taste. Toss gently. Serve at room temperature or chill.

Enjoy!

(Recipes from the kitchen of Ami Spencer. Copyright 2007)

"Eat well. Live well. Be well."

This week we’re giving you more great ideas for using up those plentiful fruits and vegetables. Put on your apron and get ready to please the crowds. These recipes will satisfy even the pickiest family members or guests!

Very Vegetable Fajitas

Ingredients:

1 medium zucchini
1 medium yellow squash
3 medium peppers (any combination of green, red and yellow)
1 medium red onion
1/4 cup red wine vinegar
2 TBSP olive oil
1/2 tsp salt
1/2 tsp black pepper
1 tsp garlic powder or 1 medium clove fresh garlic, pressed
1 tsp oregano
1 tsp chili powder
1 tsp sugar
corn tortillas
low-fat or fat-free sour cream
salsa

Instructions:

Thinly slice the zucchini, squash, peppers and onion and place in large bowl with cover. Mix the vinegar, oil, salt, pepper, garlic, oregano, chili powder and sugar in a small bowl and wisk (or cover tightly and shake) until well mixed. Immediately pour over vegetables, cover and shake to coat. Refrigerate for at least 30 minutes, up to 24 hours.

Place a large skillet over medium heat and add the vegetables and enough of the marinade to keep them from sticking. (Depending on the size of your pan, it may be necessary to cook the vegetables in two or three batches. Make sure to reserve enough liquid to cover the bottom of the pan for each batch.) Cook vegetables until tender and slightly transparent.

Warm tortillas in the microwave for 10-15 seconds. Serve vegetables on tortillas and top with sour cream and salsa.

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Fruit-a-licious Salad

Ingredients:

3 nectarines or peaches
3 apples
1 cantelope
1 quart strawberries
1 pint blueberries
1/2 cup low-fat vanilla yogurt
1/4Â cup mint leaves, torn

Instructions:

Cut fruit into bite-sized pieces and put in a large bowl with cover. Pour yogurt over the fruit and add the mint leaves. Cover and toss gently. Chill and serve.

Enjoy!

(Recipes from the kitchen of Ami Spencer. Copyright 2007)

"Eat well. Live well. Be well."