Healthy Snacks

Today was the first day of school and I struggled to pick up my farm share, purchase some fresh eggs, and, stop by the market to pick up the rest of the items needed for packing lunch plus food for other meals.
There'll be a wait for dinner tonight, so I've just finished slicing up some carrots and cucs (fresh from Powessit today!) in addition to a big bowl of seasonal fruit. Snacking should put a smile on their faces...

Pretty platters for hungry folk...

Enjoy the last of seasonal blueberries..

It must be the end of summer when all the local blueberries are gone. Here's a recipe to savor the last of a favorite summer fruit. It freezes well too.

Blueberry Pound Cake
Cooking Light Cookbook 2000

2 cups sugar
1/3 cup butter, softened
4 oz cream cheese, softened
4 eggs
2 tsp vanilla
3 cups flour
2 cups fresh blueberries
1 tsp baking powder
1/2 tsp baking soda
8 oz lemon yogurt

1. Preheat oven to 350.
2. Beat together sugar, butter and cream cheese. Add eggs. Add vanilla.
3. Combine 2 Tbls flour with blueberries.
4. Combine remaining dry ingredients. Add alternately with lemon yogurt to sugar mix. Fold in blueberries.
5. Pour batter into a 10" tube pan coated with cooking spray. Tap on table to rid air bubbles before putting in the oven to bake for 1 hour and 15 minutes.
6. Cool in pan 10 minutes. Remove from pan and cool 15 more minutes on rack.
7. If you like things really sweet, you can drizzle a mixture of 1/2 cup confectioner's sugar and 4 tsp lemon juice over the warm cake before serving.

Blue of Blueberries Bowls...