|No-Bake Blueberry Cheesecake|
Our family’s medical history is one of the reasons why I keep an eye on our lifestyle. I take extra measures to help reduce the risk of cancer and this involves daily exercise and a balanced diet.
I choose foods that are high in antioxidants like fruits and veggies because they protect our body from free radicals. These nasty free radicals can damage our cells and contribute to aging and diseases, such as cancer.
One of the fruits with the highest levels of antioxidants is the yummy blueberry. Though miniature in size, they are also proof that, when it comes to nutrition, good things do come in small packages.
These are the four essential nutrients of blueberries:
1. Blueberries contain Vitamin C
In just one serving, you can get about 15% of your daily requirement of Vitamin C. Vitamin C helps support the immune system and promotes wound healing.
2. Blueberries are a good source of dietary fiber.
A handful of blueberries can help you meet your daily fiber requirement. Dietary fiber may reduce the risk of heart disease and adds bulk to your diet, which may help you feel full faster.
3. Blueberries are high in Manganese.
Manganese helps the body process cholesterol and nutrients such as carbohydrates and protein.
4. Blueberries are rich in Vitamin K.
Vitamin K refers to a group of fat-soluble vitamins that play a role in blood clotting, bone metabolism, and regulating blood calcium levels.
Blueberries are low in fat and sodium, have just 80 calories per cup and contain a category of phytonutrients called polyphenols. This group includes anthocyanins, which are compounds that give blueberries their blue color. Anthocyanins are a class of compounds with antioxidant effects.
I’m so thankful that blueberries are available in the Philippines throughout the year. We can enjoy fresh blueberries from the U.S. from April to September. Meanwhile, frozen blueberries from the U.S. are in stores year-round.
Farmers Best Frozen Highbush Blueberries
I recently prepared a No-Bake Blueberry Cheesecake for the family. Check out the quick and simple recipe below:
2 cups crushed graham crackers
½ cup melted butter
1 pack all-purpose cream 250ml
1 cup cream cheese
½ cup condensed milk
Farmers Best Frozen Highbush Blueberries
1. Combine graham crackers and butter. Mix well. Set aside.
2. Beat all-purpose cream, cream cheese and, condensed milk until smooth and fully incorporated.
3. In a container, layer graham crackers, cream mixture, and blueberries alternately
4. Keep in the refrigerator to keep cold. Serve chilled.
I wasn’t kidding when I said it’s an easy-peasy recipe. You can make this blueberry cheesecake in half an hour. It’s delicious, too! It has the perfect balance of sweet and tart. It’s so creamy good!
One important thing to note, though, is that frozen blueberries are as healthy as fresh blueberries. They’re frozen straight from the farm, with all the good stuff locked in - nutrients, freshness, and flavor. An advantage it has from fresh blueberries is that it has a longer shelf-life and can stay in the freezer for months. You just need to thaw them before use, or not at all when you want to make cold blueberry smoothies or fruit shakes.
Interested in frozen blueberries from the U.S.? You can find Farmers Best Frozen Highbush Blueberries in the frozen aisle of supermarkets. Exclusive to Rustan's Supermarket outlets are brands offering frozen U.S. blueberries like Essential Everyday and Sunny Select.
I’ll feature my Blueberry Pistachio Parfait on my next blog. Please stay tuned!
Want to win packs of frozen blueberries from U.S. Blueberries-Philippines? I gotcha!
Just prepare your favorite dish, snack or beverage using U.S. blueberries and share a photo of your finished product and the recipe on your personal FB or IG.
Make sure to follow and tag me and U.S. Blueberries-Philippines on FB and IG. Don’t forget to use the hashtags #MITMxUSBlueberriesPHL, #MommyBloggersPH and #USBlueberriesPHL.
Hurry! Three (3) winners will be chosen. You can post your entries until December 9, 2020. Winners will be announced on my FB and IG on December 11, 2020.