Beverage:
Pineapple Blueberry Smoothie:
Ingredients:
¥ Pineapple (can or fresh; can or 2/3 a cup)
¥ Blueberries (fresh; handful)
¥ Orange Juice (3/4 of a cup)
¥ Ice Cubes (4)
This smoothie is exactly what bittersweet is suppose to taste like. The tart flavor from the orange juice compliments the tangy taste of the pineapple while the blueberries give it the sweet the smoothie needs.
The Small Meal:
Blueberry Macaroon Cupcakes
Recipe:
¥ Four Egg Whites
¥ 1/2 cup of Cake Flour
¥ 1/4 teaspoon of Salt
¥ 1 cup of Granulated Sugar
¥ 1/2 cup of Blueberries
¥ 1 Teaspoon of Vanilla Extract
In a bowl, put in whisk in your egg whites, sugar and salt. Place bowl on top of a saucepan which is filled with water (double-boiler method). Put saucepan with bowl on top onto the stove. Once mixture is creamy and warm, take off of stove top and mix in your flour, vanilla extract and blueberries. Cover and refrigerate until firm (roughly 2 hours)
Preheat oven at 325 degrees Fahrenheit. Place in your cupcake paper liners into your tray. With a tablespoon or an ice cream scooper, collect firm batter and place into the liners. Bake for 20 minutes or until a light golden brown shows.
I ended up not baking all of my batter so I froze the rest of it. These tasted wonderful. The recipe originally called for coconut but I replaced it with blueberries because I felt they would taste a bit better if warmed for a midnight snack. The chewy texture compliments the outside crust so well. Also, the blueberries give it a lovely kick and the vanilla extract enhances the flavor of the blueberries.
My "work station."
Topped it all off with butter on whole wheat toast.
Happy Tasting!
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