National Cherry Festival

July 4th to 11th, 2015

Traverse City, MI

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Cherry Recipe Box

Irish Dried Cherry Buttermilk Scones

    Prep Time: 10 mins
    Total Time: 25 mins
    Servings: 8

Ingredients

        ½ cup buttermilk, plus ¼ cup buttermilk, for brushing the scones
        1 large eggs
        3 tablespoons light brown sugar
        1 teaspoon vanilla
        2 ¼ cups cake flour (not self-rising)
        1 tablespoon double-acting baking powder
        ½ teaspoon baking soda
        ½ teaspoon salt
        ½ cup cold unsalted butter, cut into bits
        ½ cup dried sour cherries (available at specialty foods shops)
        granulated sugar, for sprinkling

 

Directions

    In a bowl whisk together 1/2 cup of the buttermilk, the egg, the brown sugar, and the vanilla until the mixture is combined well.


    In another bowl stir together the flour, the baking powder, the baking soda, and the salt and blend in the butter until the mixture resembles coarse meal.


    Stir in the cherries and the buttermilk mixture with a fork until the mixture just forms a sticky but manageable dough.


    Knead the dough gently for 30 seconds on a lightly floured surface, pat it into a 3/4-inch-thick round, and cut it into 8 wedges. On an ungreased baking sheet brush the wedges with the remaining 1/4 cup buttermilk and sprinkle them with the granulated sugar.


    Bake the scones in the middle of a preheated 400°F oven for 15 to 18 minutes, or until they are golden.


Nutrition Info.

Serving Size: 1 (86 g)

Servings Per Recipe: 8

Amount Per Serving
    % Daily Value
Calories 255.9
    
Calories from Fat 87
    34%

Amount Per Serving
    % Daily Value
Total Fat 9.7g
    15%
Saturated Fat 5.8g
    29%
Cholesterol 47.0mg
    15%
Sugars 6.3 g
Sodium 442.3mg
    18%
Total Carbohydrate 36.8g
    12%
Dietary Fiber 0.6g
    2%
Sugars 6.3 g
    25%
Protein 4.8g
    9%

Cherry Chili

 

Lean ground turkey simmered with fire-roasted tomatoes, onions, garlic, Bell pepper, cilantro, chili powder, cumin, mustard powder and chopped dried cherries

 

Ingredients:
4 ounces dried tart cherries, chopped (3/4 cup)
2 cups fat free low sodium chicken broth, divided
1 tablespoon olive oil
1 cup chopped onion
1 tablespoon fresh chopped garlic
1 pound lean ground turkey (7% fat Jennie O)
1 roasted red Bell pepper, cut into 1/4" cubes
1 tablespoon + 1 teaspoon chili powder
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon dried mustard powder
1/2 teaspoon dried oregano
4 cups chopped fire-roasted* tomatoes
1 1/2 cups cooked black beans (or 1 16-ounce can, rinsed and drained)
1/4 cup cilantro, chopped

 

Directions:
Heat one cup of the broth. Place cherries in small mixing bowl. Add hot broth and set aside.

 

Heat olive oil in a 4-qt. saucepan over medium heat. Add chopped onion and saute for about five minutes or until onion is soft. Add garlic and cook one minute longer. Do not brown garlic. Add turkey and cook until it is no longer pink.

 

Add roasted Bell pepper, chili powder, cumin, coriander, mustard and oregano. Cook mixture over medium-high heat, stirring occassionally for about two minutes. Add tomatoes and remaining cup of broth; bring to boil. Reduce heat and simmer uncovered for about 5 minutes.

 

Stir in beans, cherries and cilantro. Continue cooking for an additional 2 minutes or until mixture is just heated through. Season with additional salt if desired.

 

*Used Muir Glen canned fire-roasted tomatoes for optimal flavor; may used regular canned chopped tomatoes

 

Yield: about 2 quarts or 8 servings

 

Nutrition Info:
Calories 223, Total Fat g 6, Sat Fat g 2, Chol mg 41, Sodium mg 448, Total Carb g 28, Fiber g 5, Sugars g 14, Protein g 17

 

Mango Cherry Avocado Salad

 

Ingredients:


8 cups spring mix lettuce
3 Tablespoons tart cherry juice
1 Tablespoon rice wine vinegar
1 /2 teaspoon dry mustard
1 teaspoon coriander seeds, coarsely cracked
1 Tablespoon honey
1 Tablespoon olive oil
salt and pepper to taste
1/3 cup diced red onion
2 ripe avocados, peeled, seeded, and sliced thin
1 large, ripe mango, peeled, seeded, and chopped
1 1/3 cups dried tart cherries

 

Directions:


Divide lettuce evenly onto 4 salad plates. Set aside. In a small bowl, whisk together cherry juice, vinegar, mustard, coriander seeds, honey, olive oil, and salt/pepper. Set aside. Layer evenly atop each of the lettuce heaps, the diced red onion, the avocado slices, the mango chunks, and the cherries. Drizzle the dressing over the top and serve immediately.

 

Makes 4 servings.

 

Nutrition Info:


Nutrition Facts per serving: 333 calories, 14 g total fat, 2 g saturated fat, 48 g carbohydrate, 0 mg cholesterol, 4 g protein, 7 g fiber, 46 mg sodium; Daily Values: 43% vitamin A; 67% vitamin C; 9% calcium; 20% iron

 

 

 

Tangy Cherry Tea Sorbet

This is a refreshing, light dessert.
Tangy Cherry Tea Sorbet

 

Ingredients:
4 teaspoons artificially sweetened dry ice tea mix
1 1/4 cups water
2 tablespoons lemon juice
3 cups frozen tart cherries

 

Directions:
Combine dry tea mix with water and lemon juice, stirring until completely dissolved. Place half of tea mixture in blender container or food processor. Add half of frozen cherries. Process until almost smooth. Repeat with remaining tea and cherries.

 

Serve immediately. Freeze any remaining sorbet. When ready to serve frozen sorbet, place pieces of sorbet in blender or food processor; process to soften.

 

Makes about 3 cups

 

Nutrition Info:
Nutrition Facts per serving: 31 cal., 0 g total fat (0 g sat. fat), 7 g carbo., 0 mg chol., 1 g pro., 1 g fiber, 16 mg sodium. Daily RDA values: 8% vit. A, 6% vit. C, 2% calcium, 2% iron

 

 

 

 

Cherry Basil Orzo Pasta

Ingredients:
1 cup frozen tart cherries
1 teaspoon minced garlic
1/2 cup dried pitted chopped dates
4 ounces feta cheese
1/2 pound orzo pasta
1/4 cup fresh basil chiffonade
Salt to taste

 

Directions:
Mix together cherries, dates, and garlic in a small sauce pan on low and heat until dates are rehydrated.

 

Meanwhile boil orzo pasta in salted water for 8-10 minutes.

 

Drain pasta, stir in cherry mixture and feta cheese.

 

Season with salt and garnish with fresh basil.

 

Serves 6-8

 

Nutrition Info:
Courtesy of Powered by Red Contest Winner (Professional) - Chris Bugher, Huntington, WV

 

 

From the VERY CHERRY Recipe Box

‘Michelle’s Signature Smoothie’
A Power Packed Smoothie
Full of Healthy Benefits

Gather Your Healthy Items from the Grocery or Market Shelf!

 

1 cup Greek Yogurt
2 Tbsp Flax Seed
½ cup Almond Milk
2 Tbsp Michelle’s Miracle Original Tart Montmorency Cherry Concentrate
½ tsp Vanilla
½ tsp Splenda (optional)
Ice
 

Blend and Enjoy – Best to your health! Michelle White, Founder


Healthy Benefits Include:


24 grams sugar
2600 mg of Omega 3-Oils
4.5 grams fiber
26 grams protein
200 grams Anthocyanins
300 calories


Media Contact: Susan Wilcox Olson
Phone: (231) 590-5930 or susan@cherryfestival.org

 

 

Sweet and Spicy Seared Tuna with Cherry Cabbage

 

 
Ingredients:


Tuna: 1 tablespoon sesame oil
1/4 cup tart cherry juice

2 tablespoons chili paste (sirracha)
4 cloves garlic, crushed
1 tablespoon soy sauce
1 tablespoon Dijon mustard
1/4 cup green onions, chopped
4 tuna fillets (ahi, albacore or similar)
Salt and pepper to taste
Cooking spray


 

Cabbage:
1 cup dried tart cherries
1 tablespoon honey
2 tablespoons rice wine vinegar
2 cups shredded red cabbage
2 cups whole grain rice
2 tablespoons flat leaf parsley, chopped

 

Directions:
In a medium bowl, whisk together the sesame oil, chili sauce, garlic, soy sauce, mustard, tart cherry juice and green onions.

Heat a large skillet to high heat. Sprinkle the tuna with salt and pepper, spray with cooking spray, then sear for 90 seconds per side for rare (or until desired doneness). Remove from heat, cool slightly, and slice.

In a medium bowl, whisk together the honey and rice wine vinegar. Toss with the dried tart cherries and cabbage.

Prepare rice according to package directions.

To assemble, place equal amounts of rice onto the center of four plates. Push down the center of each mound to create a well and fill each well with equal amounts of dressed cabbage. Add slices of tuna, drizzle with sauce and sprinkle with parsley.

Serve.

 

Nutrition Info:
Courtesy of Powered by Red Contest Winner (Novice) -Jaime Brown-Miller, Napa, CA

 

 

 

 

Cherry Glazed Chicken

 

Ingredients:
1 broiler-fryer chicken, cut up 
1/2 cup milk 
1/2 cup all purpose flour 
1 teaspoon dried thyme 
Salt and pepper, to taste (used ¼ teaspoon salt, 1/8 teaspoon pepper) 
1 to 2 tablespoons vegetable oil 
1 16-ounce can unsweetened tart cherries 
1/4 cup brown sugar 
1/4 granulated sugar 
1 teaspoon prepared yellow mustard 

 

Directions:
Rinse chicken; pat dry with paper towels. Pour milk into a shallow container. Combine flour, thyme, salt and pepper. Dip chicken first in milk, then in flour mixture; coat evenly. Heat oil in a large skillet. Add chicken; brown on all sides. Put chicken in a 13x9x2 inch baking dish. Bake, covered with aluminum foil, in a preheated 350 degree oven 30 minutes. Meanwhile, drain cherries, reserving 1/2 cup juice. Combine cherry juice, brown sugar and granulated sugar in a small saucepan; mix well. Bring mixture to a boil over medium heat. Add mustard; m ix well. Cook 5 minutes, o runtil sauce is slightly thickened. Stir in cherries. After chicken has cooked 30 minutes, remove from oven and uncover. Spoon hot cherry mixture over chicken. Bake, uncovered, 15 to 20 minutes, or until chicken is tender. Serve immediately. 

 

Makes 6 

 

Nutrition Info:
Nutrition Facts per serving: 493 cal., 26 g total fat (7 g sat. fat), 33 g carbo., 117 mg chol., 31 g pro., 1 g fiber, 231 mg sodium. Daily RDA values: 15% vit. A, 8% vit. C, 6% calcium, 20% iron. 

 

 

Cherry Chicken Wraps

This innovative sandwich appeals to everyone.


Ingredients:

 


1/2 cup nonfat lemon yogurt
1 tablespoon honey Dijon-style mustard
1 teaspoon Worcestershire sauce
3/4 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 1/2 cups finely chopped cooked chicken (8 ounces)
1 cup dried tart cherries
1/2 cup seeded and finely chopped cucumber
1/3 cup shredded carrot
1/4 cup sliced green onion
4 (8- to 10-inch) whole wheat flour tortillas, tomato-flavored flour tortillas

 

Directions:

 


Stir together yogurt, mustard, Worcestshire sauce, curry powder, salt and pepper in a medium mixing bowl. Gently stir in chicken, cherries, carrot, cucumber and green onion. Mound about 3/4 cup chicken mixture just below center of each tortilla. Fold in sides, just covering edges of chicken mixture. Roll up from one side, jelly roll fashion. Serve seam side down on a plate.

Makes 4 servings.

 

Nutrition Info:

 


Nutrition Facts per serving: 318 cal., 3 g total fat (1 g sat. fat), 53 g carbo., 45 mg chol., 23 g pro., 4 g fiber, 449 mg sodium. Daily RDA values: 60% vit. A, 4% vit. C, 8% calcium, 10% iron.

 

 

Cherry Tiramisu

 

Ingredients:
7 oz (200g) lady finger cookies
(Flavour options: 10 large basil leaves, chopped or 2 oz (56 g) shaved chocolate or 6 tbsp (90 mL) dark rum)

 

Cherry Syrup
2/3 cup (160 mL) cherries
1/3 cup (60 mL) sugar
1 cup (250 mL) water
Boil for 8 minutes. Let sit until it reaches room temperature.

 

Mascarpone Filling
1 cup (245 g ) mascarpone
¾ cup (175 mL) whipping cream
¼ cup (60 mL) sweetened condensed milk
Mix the cream, milk, and mascarpone together until smooth.

 

Directions:


Dip the cookies in the syrup for a few seconds each side.

Place a layer of cookies in a 9” x 9” square dish.

Top the cookies with a layer of the mascarpone cream, followed by the cherries taken from the syrup.

Add a layer of one of the flavour options, if desired (add the rum directly to the syrup).

Continue with another layer of dipped cookies and finish by topping with the remaining mascarpone cream.

 

 

Nutrition Info:
Nutrition Facts per 171 g serving: 520 calories, 37 g total fat, 20 g saturated fat, 37 g carbohydrate, 190 mg cholesterol, 8 g protein, 1 g fiber, 90 mg sodium; Daily Values: 35% vitamin A; 0% vitamin C; 15% calcium; 8% iron

 

 

Cherry Chili

 

Lean ground turkey simmered with fire-roasted tomatoes, onions, garlic, Bell pepper, cilantro, chili powder, cumin, mustard powder and chopped dried cherries.

 

Courtesy of Cheryl Forberg


Ingredients:
4 ounces dried tart cherries, chopped (3/4 cup)
2 cups fat free low sodium chicken broth, divided
1 tablespoon olive oil
1 cup chopped onion
1 tablespoon fresh chopped garlic
1 pound lean ground turkey (7% fat Jennie O)
1 roasted red Bell pepper, cut into 1/4" cubes
1 tablespoon + 1 teaspoon chili powder
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon dried mustard powder
1/2 teaspoon dried oregano
4 cups chopped fire-roasted* tomatoes
1 1/2 cups cooked black beans (or 1 16-ounce can, rinsed and drained)
1/4 cup cilantro, chopped

 

Directions:
Heat one cup of the broth. Place cherries in small mixing bowl. Add hot broth and set aside.

 

Heat olive oil in a 4-qt. saucepan over medium heat. Add chopped onion and saute for about five minutes or until onion is soft. Add garlic and cook one minute longer. Do not brown garlic. Add turkey and cook until it is no longer pink.

 

Add roasted Bell pepper, chili powder, cumin, coriander, mustard and oregano. Cook mixture over medium-high heat, stirring occassionally for about two minutes. Add tomatoes and remaining cup of broth; bring to boil. Reduce heat and simmer uncovered for about 5 minutes.

 

Stir in beans, cherries and cilantro. Continue cooking for an additional 2 minutes or until mixture is just heated through. Season with additional salt if desired.

 

*Used Muir Glen canned fire-roasted tomatoes for optimal flavor; may used regular canned chopped tomatoes

 

Yield: about 2 quarts or 8 servings

 

Nutrition Info:
Calories 223, Total Fat g 6, Sat Fat g 2, Chol mg 41, Sodium mg 448, Total Carb g 28, Fiber g 5, Sugars g 14, Protein g 17

 

 

Cherry-Nectarine Salsa

Dried cherries are a nice flavor and texture boost stirred into your favorite prepared salsa.

 

Ingredients:
1 ½ cup frozen tart cherries
5 teaspoons sugar
2/3 cup coarsely chopped nectarines*
2 tablespoons finely chopped green onion
2 teaspoons finely chopped jalapeño chile
2 teaspoons fresh lime juice
1 teaspoon cider vinegar
1/8 teaspoon garlic salt
Chili-Spiced Tortilla Chips (see recipe, below; optional)


Directions:
Coarsely chop frozen cherries. Combine chopped cherries and sugar in medium bowl; let stand for 15 minutes. Add nectarines, onion and jalapeño chile. Stir together lime juice, vinegar and garlic salt. Add to cherry mixture and toss until coated. If desired, let stand for 10 minutes for flavors to blend. Serve with Tortilla Chips or over grilled fish or pork tenderloin. Makes 6 (1/4-cup) servings.


*Note: If nectarines are out of season, substitute 2/3 cup thawed, coarsely chopped frozen peach slices for the chopped nectarines.


Chili-Spiced Tortilla Chips: Preheat oven to 350° F. Lightly coat baking sheet with no-stick cooking spray. Cut 6 1/2-inch flour tortillas each into 8 wedges. Place on prepared baking sheet; lightly spray tortilla wedges with cooking spray. Lightly sprinkle with garlic salt and chili powder. Bake for 8 to 10 minutes or until lightly golden. Transfer chips to wire rack and let cool before serving.


Nutrition Info:
Nutrition Facts per ¼ cup Salsa: 37 calories, 0 g total fat, 0 g saturated fat, 0 g trans fat, 9 g carbohydrate, 0 mg cholesterol, 1 g protein, 1 g fiber, 33 mg sodium; Daily Values: 6% vitamin A, 4% vitamin C, 0% calcium, 2% iron


Nutrition Facts per serving of 8 chips: 101 calories, 3 g total fat, 1 g saturated fat, 0 g trans fat, 16 g carbohydrate, 0 mg cholesterol, 2 g protein, 1 g fiber, 263 mg sodium; Daily Values: 0% vitamin A, 0% vitamin C, 2% calcium, 6% iron

 

Heart-Healthy Power Granola Pancakes with Super Fruit Topping

Dried cherries are a great heart-healthy addition to your favorite pancake or breakfast bread batter. Top with a warmed superfruit salsa of dried cherries, cranberries and blueberries for an added antioxidant boost.


Ingredients:
1 cup dried tart cherries, chopped
1/3 cup tart cherry juice
2 cups low-fat pancake mix
1 /2 cup toasted wheat germ
1 cup granola
1 whole egg
1/4 cup egg substitute
2 cups 1% low-fat milk (or light plain or vanilla soymilk)
1 teaspoon almond extract
cooking spray
3 Tablespoons sliced almonds

 

Salsa Ingredients:
2/3 cup dried tart cherries
1/4 cup dried cranberries
1/4 cup dried wild blueberries
1 1/2 cups water
1/2 cup tart cherry juice
3 tablespoons packed brown sugar
6 inches stick cinnamon, broken into 2-inch pieces
Dash ground cloves
1/3 cup water
1 Tablespoon cornstarch


Directions:


Heat griddle. In a small sauce pan over medium-high heat, stir cherries and juice until cherries are plump and juice is absorbed. Set aside. In a medium bowl, mix pancake mix, wheat germ, granola, egg, egg substitute and milk until blended. Add cherries and almond extract and blend. Spray heated griddle with cooking spray. Portion 1/3 cup batter onto surface, cook until bottom is golden brown, then turn and cook until golden. Top with favorite syrup and sprinkle with almonds. Makes about 14 pancakes.


For Salsa: Combine cherries, cranberries, blueberries, 1 1/2 cups water, the cherry juice, brown sugar, stick cinnamon and cloves in a medium saucepan. Bring to boil. Reduce heat; gently simmer, uncovered, for 5 minutes. Stir together 1/3 cup water and the cornstarch. Add cornstarch mixture to cherry mixture. Bring to boil. Reduce heat; gently simmer, uncovered, for 2 minutes. Remove from heat; remove stick cinnamon. Serve mixture warm over pancakes, waffles, French toast, hot cereal or ice cream.

 

Makes 8 (1/4-cup) servings.


Nutrition Info:
Nutrition Facts per pancake: 160 calories, 4 g total fat, 0 g saturated fat, 0 g trans fat, 26 g carbohydrate, 16 mg cholesterol, 6 g protein, 1 g fiber, 176 mg sodium; Daily Values: 6% vitamin A ; 2% vitamin C; 0% calcium; 10% iron

 

Nutrition Facts per ¼ cup serving (of salsa): 99 calories, 0 g total fat, 0 g saturated fat, 0 g trans fat, 24 g carbohydrate, 0 mg cholesterol, 1 g protein, 1 g fiber, 5 mg sodium; Daily Values: 8% vitamin A, 0% vitamin C, 2% calcium, 2% iron
 

 

 

Merry ‘Cherry’ Christmas and Happy New Year!
Holiday Baking with Cherries!

Cherry Cheer Holiday Bread

• 1/2 cup margarine
• 3/4 cup granulated sugar
• 2 eggs 2 cups un-sifted, all-purpose flour
• 3 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1 cup mashed banana (about 3 medium)
• 1 cup dried tart cherries


Combine butter and sugar in a large mixing bowl. Beat with an electric mixer on medium speed 3 to 4 minutes, or until well mixed. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, salt and nutmeg; add flour mixture and bananas alternately to butter mixture, beating just until ingredients are moistened. Do not over mix. Fold in dried cherries. Pour batter into a greased 9x5x3-inch loaf pan. Bake in a preheated 350-degree oven 50 to 60 minutes, or until done. Let cool in pan on wire rack 5 minutes, then remove from pan. Let cool completely. Wrap in plastic wrap to store. This bread is best served the day after baking. Makes 1 loaf, about 20 slices.
 

 

Holiday Cherry Brie Torte


This tasty appetizer is easy to transport to potluck parties and makes a wonderful hostess gift.


• 1 (15- to 16-ounce) wheel Brie
• 6 tablespoons butter, softened
• 1/3 cup chopped dried tart cherries
• 1/4 cup finely chopped pecans
• 1/2 teaspoon dried thyme (or 2 teaspoons finely chopped fresh thyme)
• Assorted crackers


Refrigerate Brie until chilled and firm; or freeze 30 minutes, or until firm. Cut Brie in half horizontally.
Combine butter, cherries, pecans and thyme in a small bowl; mix well. Evenly spread mixture on cut-side of one piece of the Brie. Top with the other piece, cut-side down. Lightly press together. Wrap in plastic wrap; refrigerate 1 to 2 hours. To serve, cut into serving size wedges and bring to room temperature. Serve with crackers.
 

 

Thanksgiving Dressing ‘Decked Out With Cherries’
Cornbread Meets Cherries!
 

• Country Cornbread (below), prepared 1 day ahead and left, loosely wrapped, at room temperature, about 12 cups
• 4 tablespoons olive oil
• 4 tablespoons fresh thyme leaves, or 1 tablespoon dried thyme
• Salt and freshly ground pepper, to taste
• 2 pounds bulk pork sausage
• 2 tablespoons unsalted butter
• 3 cups chopped onions
• 6 ribs celery, chopped
• 1 cup dried cherries
• 1 cup pitted prunes
• 4 tablespoons chopped fresh sage leaves, or 2 teaspoons dried sage
• 1/4 cup chopped fresh flat-leaf parsley
• 2 cups defatted chicken broth, preferably homemade
• Salt and freshly ground black pepper to taste

Preparation:

Preheat the oven to 350 degrees F. Cut the cornbread into 1-inch cubes. You should have about 12 cups. Place the cubes in a large bowl with 2 tablespoons of the olive oil, 2 tablespoons of the thyme, and salt and pepper. Toss well. Spread the cubes out on two baking sheets. Bake until slightly toasted, 15 minutes. Return the cubes to the bowl.
 

Meanwhile, cook the sausage in a non-stick skillet over medium-high heat, breaking the meat up with a spatula, until cooked through and lightly browned, 15 to 20 minutes. (Pour off the fat if too much of it accumulates during cooking.) Using a slotted spoon, add the meat to the bowl with the cornbread (breaking the meat up more if necessary).
 

Heat the remaining 2 tablespoons olive oil and the butter in a heavy saucepan. Cook the onions and celery over medium-low heat, stirring until wilted, 10 minutes. Then stir in the cherries and prunes, and cook another 5 minutes. Fold the mixture into the cornbread.


Using a rubber spatula, toss the remaining 2 tablespoons thyme, the sage, and parsley with the cornbread. Slowly drizzle in the broth, 1/2 cup at a time, until the stuffing is moist to your liking. Adjust the seasonings to taste. Cool completely to room temperature before stuffing the turkey.


Yield: 16 cups; enough for a 20 to 24-pound turkey.


Author's Note: Cook the stuffing in the turkey. Any extra can be cooked in an ovenproof dish, covered, at 350 degreed F. for 20 to 25 minutes.
 

 

Cherry Power Zing Smoothie!


Cherry Juice Concentrate is an excellent addition to smoothies. Add 1 to 2 tablespoons of cherry juice concentrate to your favorite smoothie, or try this taste testing recipe. 
 

Ingredients:
1 cup non-fat plain or vanilla yogurt
1/4 cup tart cherry juice concentrate
1 ripe banana, peeled and sliced
1/2 cup orange juice
1 cup crushed ice


Directions:
Put yogurt, banana, orange juice, cherry juice concentrate and crushed ice in the container of an electric blender or food processor. Puree until smooth. Serve immediately.

Makes 2 (8-ounce) servings
 

Nutrition Info:
Nutrition Facts per 1-cup serving: 238 cal., 0 g total fat (0 g sat. fat), 52 g carbo., 3 mg chol., 8 g pro., 2 g fiber, 140 mg sodium. Daily RDA values: 8% vit. A, 60% vit. C, 25% calcium, 6% iron.
 

Visit the Red Recovery Routine for more healthy advise – all Powered by Red – Cherries!


 


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