Blueberry Inspiration

Two Peas In a Pod

is a WONDERFUL website with a wealth of delightful recipes, tips and ideas. I think my favorite thing is their pictures – full of life and the brimming bounty that life is meant to be. I can almost vicariously catch their joy, as husband and wife team up to duel with kitchen catastrophes and win nearly every time.

That said, I will post a picture of my failure or success with this recipe, after I made my slight deviations to “health-ify” the dessert. My criteria for healthy are fairly subjective and strictly based on my own preferences. I like big portions, I want to be able to enjoy quite nearly 1/4-1/6 of a dessert. Therefore, the calorie count can’t be terrifying! The recipe can’t be so saturated with carbs and sugar that I feel guilty enjoying it as a bedtime snack. I prefer for my desserts to have a descent amount of protein, in this case, the recipe falls short unless you top it with a dollop of your homemade Greek yogurt.

So, wrap up National Blueberry Month with a BIG serving! If you make this recipe using my alterations, you can have 1/6 of the recipe for 218 calories!

(you can see the original recipe here, or click the picture above)

Blueberry Peach Crumble

Yield: Serves 6-8

Prep Time: 15 minutes

Cook Time: 40-45 minutes

Fresh blueberries and peaches are covered with a sweet crumble topping and baked to perfection! This dessert screams summer!


2 cups blueberries
2 1/2 cups peeled and sliced peaches (5-6 peaches)
1 tablespoon fresh lemon juice
1 teaspoon lemon zest
1/4 teaspoon vanilla extract
1/2 Splenda
1/4 WW flour

For the crumble topping:

1 Scoop cinnamon or vanilla protein powder

1/2 quick oats
1/2 cup old-fashioned oats

1/4 Splenda
1/2 teaspoon salt
1 teaspoon ground cinnamon
4 T. Brummel and Brown, 3 T. water


1. Preheat the oven to 350 degrees F.

2. In a large bowl, combine blueberries, sliced peaches, lemon juice, lemon zest, vanilla extract, granulated sugar, and flour. Gently toss until fruit is well coated. Let the fruit mixture sit while you prepare the crumble topping.

3. For the crumble topping: in a large bowl, combine the flour, oatmeal, brown sugar, granulated sugar, salt, and cinnamon. Stir together with a whisk. Mix in the butter with your fingers until the mixture comes together and you have big crumbles.

4. Place the fruit mixture in a 2 quart ceramic or glass baking dish. Sprinkle the crumble mixture evenly over the fruit. Place the pan on a baking sheet pan lined with a Silpat or parchment paper and bake for 40 to 45 minutes, or until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.

Note-you can make the crumble in individual ramekins. You can also make the crumble ahead of time-just store the unbaked crumble in the refrigerator and bake when ready! Store the crumble in the refrigerator for up to 2 days.

Blueberries for Your Face!

Most of us grew up on blueberry pancakes. We’ve been told by our doctors that blueberries are a great source of antioxidants. But, did you ever consider smearing blueberries on your face?

Given that this is National Blueberry Month, I promised you four Monday’s of blueberry recipes. This series is part of my journey to find joy in food. Years of an eating disorder destroyed my godly view of food and put me on defensive against every occasion to consume calories. So, I am excited to find dozens of uses for each of God’s colorful, delicious creations.

Enter, the Toning Blueberry Facial Mask!

Blend together equal amounts of blueberries, plain yogurt and honey (recommended 2/3 cup) with 1 T oatmeal.

Pour your finished mask into a resealable container and use. Lightly apply the mask with the pads of your fingers, and leave it on for about 15 minutes. Rinse with a damp cloth and cool water.


Happy National Blueberry Month!

Whole Foods Blueberry Coffee Cake 

Nonstick cooking spray
2 tablespoons plus 1 cup whole wheat pastry flour, divided
1/4 cup light brown sugar
2 tablespoons butter, cut into small pieces
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/2 cup all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup nonfat plain yogurt or bluberry yogurt
1 teaspoon vanilla extract
2 eggs
2 cups fresh or frozen, thawed and drained blueberries, divided
1/3 cup sliced almonds

Preheat oven to 350°F. Grease a 9-inch round cake pan with cooking spray; set aside. Put 2 tablespoons of the whole wheat pastry flour, sugar, butter, cinnamon and cardamom in a medium bowl and mix together with a fork or your fingers until well combined and mixture is in large clumps; set streusel aside.

Put remaining 1 cup whole wheat pastry flour, all-purpose flour, sugar, baking powder, baking soda and salt in a large bowl and stir to combine; set aside. In a medium bowl, whisk together yogurt, vanilla and eggs then pour into bowl with dry ingredients and stir until combined. Gently fold in 1 cup of the blueberries.

Spoon batter into prepared pan and sprinkle reserved streusel over the top. Scatter remaining 1 cup blueberries over the streusel then top with almonds and bake until a toothpick inserted in the center cake comes out clean, 30 to 40 minutes. Once cooled, loosen edges of cake and transfer to a plate. Cut into slices and serve.

Per serving: 150 calories (40 from fat), 4g total fat, 1.5g saturated fat, 40mg cholesterol, 210mg sodium, 23g total carbohydrate (3g dietary fiber, 9g sugar), 5g protein

Well, those are the “rules” but let me tell you MY way! Drop the calories to less that 200 per 1/4 of the recipe, add some healthy fiber and drop quite a bit of fat!

I replaced the whole wheat pastry flour with instant oatmeal (in both places where it is used). I used Splenda in place of the white sugar, but for the streusel, I did use real brown sugar. I used egg whites instead of whole eggs and “light” blueberry yogurt. Also, I used Brummel and Brown yogurt-butter instead of traditional butter. Finally, the nuts are an excellent source of healthy fats, so feel free to use them. I didn’t use them in my first try with this recipe, but I’m sure they’re awesome!

Here’s what I came up with:

Happy National Blueberry Month!!

Celebrating Blueberries – Indulgently!

Oh I am so excited to share my first recipe with you this month! It isn’t a true “blueberry” recipe, but I find that pairing it with blueberries is exceptionally indulgent!

I am a certified yogurt fanatic. Being a vegetarian, Greek yogurt is my go-to source of protein. Until now, Trader Joe’s could barely keep their shelves stocked in the city where I live. I have learned to make do with Oikos, Dannon and some generic varieties. However, I have seen the light! Following a tip from my Aunt Doris, I decided to attempt making my own yogurt.

Success! From the very first try, which means, in Kelly-kitchen language, that it’s not very difficult. (:

I will share my new found recipe with you giving credit where credit is due: first to my Aunt for planting the idea and second to One Good Thing by Jillee.  Oh, and by the way, last week was One Good Thing’s birthday! Happy Birthday, Jillee!

Crockpot Greek Yogurt

You Need:

1/2 gallon milk (I used skim)

1/2 cup of store bought yogurt, or leftovers from your last recipe

a cheesecloth

a crockpot

candy thermometer (I made my first batch without one, simply using time as a guideline)


a heavy bath towel


Pour about half a gallon of milk into the crockpot. Turn it on low and allow the milk to warm for about 2.5 hours, or until it reaches 180 degrees. Unplug the crockpot, remove the cover and allow it to sit on the counter for about 3 hours, or until it cools to about 105 degrees. Remove about 2 cups of the warm milk and whisk into it the 1/2 cup of yogurt, then recombine it with the warm milk. Next, re-cover and wrap the whole crockpot liner in a heavy bath towel to insulate and place it in your oven with THE LIGHT ON! That’s about all the warmth you need. Leave the yogurt in the oven for about 8 hours or overnight.

In the morning, check the mixture to see if it has thickened to a runny yogurt consistency. Unwrap it and place it in the refrigerator for about 3 hours to continue cooling and solidifying. Now, here’s the Greek part: Find a colander that will fit inside a large bowl but allow the yogurt to drain into the bowl. Line the colander with 9 square feet of cheesecloth and pour your yogurt into it. Place the colander and bowl into the refrigerator again and leave it for about 3 more hours. There will be a milky liquid in the bowl when you return, that is the whey that has been strained from the yogurt, leaving a thick, creamy, tangy Greek yogurt that FAR surpasses any you’ve ever paid for!

Enjoy – with blueberries! Happy National Blueberry Month!

Jillee gave credit to Shannon’s Kitchen Creations for the crockpot yogurt recipe. Thank you to you too, Shannon!