Berry Time
Strawberry bean punch

1 lb. canned navy beans
1-1/2 cups orange juice
 2 cups strawberries, quartered
 2-1/2 Tbs. honey
 1-1/2 tsp. ground cinnamon
 1/8 tsp. ground nutmeg
 Process all ingredients, in blender until smooth. Add ice cubes and blend until smooth. Serve in glasses.

Blueberry pancakes

1 cup pancake mix
1 cup buttermilk
2 Tbs. vegetable oil
1 egg, lightly beaten
 1 cup blueberries

 Stir buttermilk into pancake mix mixture until just combined. Do not overmix. Heat a heavy nonstick skillet or griddle over medium high heat to 375°F.
When hot, lightly brush surface with oil. Add about1/3 cup of batter per pancake to skillet. Sprinkle a few blueberries over each round of pancake batterand cook 2-3 minutes,Turn cakes and cook about 1 minute or until browned.
 
Raspberry Cake

    1-1/2 cups blueberries
    1-1/2 cups raspberries
    1 cup flour
    1 tsp. baking powder
    1/4 tsp. salt
    1-1/2 cups sugar
    1/2 cup milk
    3 Tbs. unsalted butter, melted
    1 tsp. vanilla extract
    1 Tbs. cornstarch
    1 cup boiling water
    4 cups vanilla frozen yogurt

Preheat oven to 350°F. Place fruit in the bottom of a buttered 9 inch square or 10 inch round cake pan or baking dish. Combine flour, baking powder, salt and half the sugar in a mixing bowl. Add milk, butter and vanilla. Using an electric mixer, beat until smooth. Spread batter over fruit. Combine remaining sugar and cornstarch and sprinkle over batter. Pour boiling water over mixture. Bake 45 minutes, till baked. Serve with frozen yogurt.

Blackberry muffins

     2 cups all purpose flour
     1 Tbs. baking powder
     1/2 tsp. salt
    1/2 cup sugar
    1 egg, lightly beaten
    1/2 cup lowfat milk
    1/4 cup unsalted butter, melted
     1 cup  blackberries



Preheat oven to 375°F. Butter12 muffin tins or line with paper muffin liners. Set aside 1/4 cup flour. Combine remaining flour, baking powder, salt and sugar in a mixing bowl. Stir in remaining ingredients, except berries, just enough to dampen flour. Do not overmix. Mixture should be lumpy. Sprinkle reserved flour over berries and gently stir into batter. Fill each muffin tin 2/3 full. Bake 25 minutes till golden brown

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