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The Biggest Loser Teams Up With Driscolls Berries: Three Yummy Recipes For You!

Berry Explosion Cobbler
Berry Explosion Cobbler
Driscolls

Of the 100 Million Americans that have made resolutions this year, many will through in the towel by January 9th. Within three months, up to 75% will have given up. 

The Biggest Loser Resort at Fitness Ridge has partnered with Driscoll's Berries to provide recipes that are designed to give flavor and nutrition without guilt. 

The recipes are all vegan/vegetarian to address a variety of dietary needs. They include all four of Driscoll's berries: strawberries, raspberries, blueberries, and blackberries. Berries are known to provide a variety of vitamins and nutrients including fiber. Considered a power food, people who eat a diet rich in berries are known to have more desirable cholesterol levels and lower cancer risks. 

The best thing about including berries in your diet is that they provide sweetness without an over-abundance of calories. This could be the difference between diet success and disaster. "On my menu, it's important to serve a full meal - dessert included. This way our guests leave knowing they can incorporate a full meal into a healthy lifestyle. At The Resort we believe calorie consumption is directly related to weight loss, and decisions made nutritionally will make or break your success," says Chef Cameron Payne, Executive Chef at The Biggest Loser Resort.

Bon Appetite!

Berry Explosion Cobbler
Servings: 9

1 cup chopped fresh Driscoll’s strawberries
1 cup fresh Driscoll’s raspberries
1 cup fresh Driscoll’s blueberries
1 cup fresh Driscoll’s blackberries
2 tablespoons maple syrup
1 tablespoon cinnamon

Topping:
¼ cup instant oats + ½ cup instant oats
¼ cup pecans
1 tablespoon soy butter
1 teaspoon cinnamon
3 tablespoons agave nectar

Preheat oven to 350 degrees. In a 9x9 pan, spray with non-stick cooking spray.
Layer fruit on the bottom of the pan. Then drizzle the maple syrup over the fruit.
Sprinkle the cinnamon over the rest of the fruit.

Topping:
In a food processor, add ¼ cup instant oats, pecans, soy butter, cinnamon, and agave nectar. Blend until all lumps are gone and everything is evenly chopped. Add to a mixing bowl the remaining ½ cup of instant oats and mix together. Sprinkle mixture over fruit and bake for an hour or until fruit sets. Cool for 15 minutes and serve.

Per serving: 166 calories, 7 grams fat, 4 grams protein, 32 grams carbohydrates, 4 grams dietary fiber

Triple Berry Smoothie
Servings: 4

1 cup Driscoll raspberries
1 cup Driscoll blueberries
1 cup Driscoll strawberries
½ cup soy milk
1 banana
½ cup tofu mori nu® light silken
1 teaspoon cinnamon
1 teaspoon vanilla extract

In a blender, add all ingredients together. Blend until all ingredients are mixed and smooth. Split smoothie into 4 glasses. Serve with one slice of toasted whole wheat bread or whole wheat English muffin.

Per serving: 195 calories, 3 grams fat, 4 grams protein, 49 gram carbohydrates, 4 grams dietary fiber

Raspberry Cloud Crunch
Servings: 9

2 cups grape nuts
2 blocks mori nu® tofu extra firm light silken
2 packages mori nu
® vanilla pudding mix
3 tablespoons water
3 tablespoons pero® + 1tablespoon pero®
1 tablespoon cocoa powder
¼ cup fresh raspberry sauce

Using a 9x9 casserole pan, sprinkle grape nuts on the bottom of the pan so it completely covers the bottom of the dish. Then evenly sprinkle the 3T. of pero ® on top of the grape nuts. In a blender add the tofu, mori nu® pudding packages and water. Mix until the tofu is smooth and has a pudding packages and water. Mix until the tofu is smooth and has pudding consistency. Slowly add the pudding mixture over the grape nuts so as to not move the grape nuts. Very gently smooth out the top of the pie with a pie spatula. Cover pie with plastic wrap and refrigerate for 2 days. (The pudding will absorb into the grape nuts and make them more of a crust the longer the pie sets up.)

To Garnish:
Mix the remaining 1 T. of pero® and 1T. of cocoa powder together. Dust on top of the pie then drizzle the raspberry sauce on top of the rest of the pie.

Per serving: 160 calories, 4 grams fat, 6 grams protein, 30 grams carbohydrates, 2 grams dietary fiber

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