From Elisabeth Curtis, Beekeeper
Works especially well with raspberries and blueberries. You’ll need about 4 cups of fruit.
Bake one pie shell.
Simmer 1 cup berries with 2/3 cup water for about 3 minutes.
Blend 1 cup sugar (I use less) and 3 T cornstarch and 1/3 cup water. Add to boiling fruit,
boil 1 minute, stirring. Cool this mixture.
Spread 3 oz cream cheese over baked pie shell.
Save out ½ cup choice berries.
Put 2 ½ cup berries in pie shell.
Cover with cooked fruit.
Garnish with reserved berries. Chill until firm (about 2 hours).
from Jil McIntosh
Pack a 1-litre canning jar with dandelion flowers – only the heads, no stems.
Pour boiling water over to fill, and let stand ten minutes, no longer.
Measure 3 cups water.
Add one 57-gram box of Certo crystals.
Bring to a boil.
Stir in 3-1/2 cups sugar, return to a boil, and boil hard 1 minute.
Bottle and process 5 minutes.
Makes 4-1/2 cups
Here is the original recipe: http://www.theyummylife.com/Refrigerator_Oatmeal\\
And here is the short form. (She has a little more finesse with her’s.)
- 1/4 cup uncooked old fashioned oats
- 1/3 cup skim milk
- 1/4 cup low-fat Greek yogurt
- 1-1/2 teaspoons dried chia seeds
- 1 tablespoon liquid sweetener (honey, maple syrup, agave nectar)
- 1/4 cup fruit, or enough to fill jar (approx. half of a small banana)
I have raspberries, peaches and strawberries ready to mix up.
Not bad. Definitely needs the extra sweetener. However, it didn’t stick with me as long as a bowl of Chuck’s granola does. Pretty much the same as having a serving of yogurt with granola sprinkled in it.