Fascinating blueberry studies!  Just two years ago, scientists discovered that feeding blueberries to aging rats protected them from age-related memory loss. In fact, when blueberry-supplemented old rats were tested for object recognition memory, their scores resembled those of young rats. This stunning finding suggests that consuming blueberries may literally help to turn back the clock, restoring youthful levels of function in the aging brain.  Read the whole article here

---

Sugar-Free, Fat-Free Blueberry Cheesecake

INGREDIENTS:

1 8 oz. container fat free whipped dessert topping
2 pkgs sugar-free, fat free cheesecake pudding mix
2 cups non-fat milk
2 cups blueberries (or other fruit)

1 graham cracker pie crust (*reduced fat or homemade)

*I use Keebler Reduced Fat Graham Cracker Pie Crust (readymade), but see healthy homemade recipe below.

DIRECTIONS:
Mix both packages of pudding with the milk (mixture will be thick).
Pour half of pudding mixture into the graham cracker shell. Spread.
Place 1 cup blueberries on top of pudding. Press into pudding.
Mix half of whipped dessert topping into remaining pudding mixture. Pour on top blueberries. Spread to smooth.
Spread remaining whipped topping on top of pie.
Sprinkle remaining cup of blueberries on top.
Refrigerate 2 hours or until set. Serves 8.

Number of Servings: 8

 

Healthier Graham Cracker Pie Crust

INGREDIENTS:
1 cup graham cracker crumbs
2 tablespoons toasted and ground almonds
2 tablespoons applesauce

DIRECTIONS:
Preheat Oven to 425 degrees
Blend the graham cracker crumbs (you can buy prepared ones or crush your own by putting graham crackers in a Ziploc bag and
smashing them with a rolling pin) and the ground almonds.

Mix in the applesauce until it is well-blended
Coat a pie pan with non-stick pan spray (such as Pam).
Press the crust mixture into the pan to form an even layer.
Bake the crust for 8-10 minutes at 425 degrees F until it is lightly browned.

---