Redefine the winter blues with these nine ultra violet recipes.

Looking to beat the winter blahs and brighten up your day? Dig into one of these colourful and delicious recipes.

 

A piece of blueberry cheesecake with a buttery and golden graham cracker crust topped with a silky, scrumptious cheesecake filling and a sweet blueberry sauce.

The Best Blueberry Cheesecake

Looking for a smooth, creamy and delicious dessert? You’ve found it with this amazing Blueberry Cheesecake recipe, a buttery and golden graham cracker crust that’s topped with a silky, scrumptious cheesecake filling and a sweet blueberry sauce.

Ingredients

Graham Cracker Crust

2 cups graham cracker crumbs
¼ cup sugar
½ cup butter, melted

Cheesecake

4 (8oz) packages cream cheese, room temperature
1¼ cups sugar
3 tbsp flour
4 eggs
1 tsp vanilla extract

Blueberry Topping

4½ cups fresh blueberries
½ cup sugar
1½ tbsp cornstarch
3 tbsp water
1 tbsp fresh lemon juice

Directions

1) Preheat oven to 450ºF. Line the bottom of a 9-inch springform pan with parchment paper.

2) For the crust, combine graham crackers and sugar in a medium bowl. Mix in butter until well combined. Press into the bottom and halfway up the sides of the prepared pan. Place in the freezer while preparing the filling.

3) For the cheesecake filling, using an electric mixer, beat the cream cheese and sugar on medium speed until smooth. Add eggs one at a time, beating well after each addition. Add in vanilla, mixing until combined. Pour filling into prepared crust and bake in preheated oven for 10 minutes. Reduce heat to 250ºF and continue to bake 45 minutes more. The cheesecake is ready when the edges begin to brown slightly. Remove from oven and run a sharp knife around the edges to loosen it from the pan. Cool cheesecake completely and then refrigerate 4-6 hours before topping with blueberry mixture.

4) For the blueberry topping, combine blueberries and sugar in a saucepan over medium heat. Cook, stirring occasionally until the sugar dissolves. In a small bowl, combine cornstarch and water. Stir into blueberry mixture and stir continuously for 2-3 minutes to thicken slightly. Remove from heat and stir in lemon juice. Let cool completely before topping cheesecake. The blueberry mixture will thicken as it cools.

Serves 10-12

A freshly poured blueberry banana smoothie, vibrant purple in colour.

Blueberry Banana Breakfast Smoothie

Looking for the perfect breakfast blend? This protein and fruit-packed Blueberry Banana Smoothie has it all!

Ingredients

1 cup frozen blueberries
1 small ripe banana
1 cup unsweetened almond milk
½ cup plain yogurt
1 tbsp honey
½ tsp vanilla extract

Directions

Using a blender, combine blueberries, banana, almond milk, yogurt, honey and vanilla extract. Blend on high until slushy and well combined. Pour into a tall glass.

Serves 1

Creamy blueberry pie with sweet streusel topping served on a white plate surrounded by blueberries.

Creamy Blueberry Pie with Sweet Streusel Topping

Fats domino isn’t the only one who found a little magic in a berry patch. Richie Cunningham, Little Richard and even Led Zeppelin also discovered ecstasy among the juicy purple orbs – and you can too. Hum along as you prepare this foolproof, sweet crisp-topped pie, so luscious it’ll make the moon stand still.

Ingredients

Graham Crust

2 cups graham cracker crumbs
2 tbsp sugar
1/2 tsp ground cinnamon
1/4 cup melted margarine

Creamy Blueberry Filling

4 cups fresh blueberries
3/4 cup sugar
1/3 cup flour
1 tsp lemon zest
1/4 tsp kosher salt
2 large eggs, gently whisked
1/2 cup sour cream
1/2 tsp vanilla extract

Streusel Topping

1/2 cup flour
1/2 cup sugar
3 tbsp margarine

Directions

1) Preheat oven to 350°F. Coat a 9-inch pie plate with non-stick cooking spray.

2) For the crust, in a medium bowl, combine graham crumbs, sugar and cinnamon. Add margarine and mix until well blended. Press the mixture onto the bottom and up the sides of the pie plate. Bake for 8 minutes and set aside to cool.

3) For the filling, in a large bowl, gently stir together blueberries, sugar, flour, lemon zest and salt. Gently fold in eggs, sour cream and vanilla. Spoon mixture into graham crust.

4) For the topping, in a small bowl, combine flour and sugar. Using a fork, mix in margarine until crumbly. Spread topping over the pie filling.

5) Bake 40-45 minutes until lightly browned on top. Cool for at least 1 hour before serving.

Serves 8

A blueberry mojito with fresh mint, sweet blueberries and lime.

Blueberry Mojito

Taste warm summer days and perfect sunsets with this fruity combo of refreshing mint, sweet blueberries and tart lime.

Ingredients

¼ cup fresh blueberries
6 fresh mint leaves, torn
1½ oz Stoli Blueberry Vodka
2 tbsp fresh lime juice
1 tbsp simple syrup
7UP or Sprite, to top up

Fresh blueberries, for garnish
Fresh mint, for garnish

Directions

Using a tall glass, muddle blueberries and torn mint leaves. Fill the glass halfway with ice cubes and stir in Blueberry Vodka, lime juice and simple syrup. Top up glass with 7UP or Sprite. Stir well and garnish with blueberries and mint.

Serves 1

A blueberry lemon ricota featuring a combination of french bread, a light egg mixture and sweet blueberries.

Blueberry Lemon Ricotta Strata

What could be better than waking up to this delicious Blueberry, Lemon & Ricotta Strata – a breakfast bake worth getting out of bed for. Creamy ricotta cheese and cubes of French bread are mixed with a light egg mixture and combined with sweet blueberries. The whole dish can be made the night before and popped in the oven in the morning. It’s perfect for a delicious breakfast treat, or a foolproof way to impress your brunch guests.

Ingredients

2 cups whole milk
1 cup ricotta cheese
½ cup heavy cream
1/3 cup sugar
4 eggs
3 tbsp melted butter
1 tsp vanilla extract
2 tsp lemon zest
½ tsp kosher salt
8 cups (1-inch cubed) French bread
2 ½ cups fresh blueberries

Directions

1) In a large bowl, whisk milk, ricotta cheese, cream, sugar, eggs, melted butter, vanilla extract, lemon zest and salt. Stir in bread cubes and gently fold in blueberries. Place mixture in a 2 quart (or 9-inch square) baking dish that has been coated with non-stick cooking spray. Cover and refrigerate overnight.

2) Remove strata from refrigerator and preheat oven to 350ºF. Bake until golden on top, about 35-40 minutes. Let stand 10 minutes before serving. Serve with maple syrup if desired.

Serves 6

Blueberry muffins with a golden crust, a warm, plump blueberry interior and a delicious crumble on top.

The Best Blueberry Muffins

What makes these blueberry muffins the best? Is it that they’re easy to make? Yes. Or that they have a golden crust with a warm, plump blueberry interior? Yes. Or, is it the delectable, lick-your-fingers crumble that tops the muffins? Yes. Yes. Yes.

Ingredients

2 cups flour
3/4 cup sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp kosher salt
2 cups fresh blueberries
1/2 cup melted margarine
1 cup sour cream
1 large egg
1 tsp vanilla extract
1 tsp lemon zest

Crumble Topping

1/2 cup flour
1/4 cup sugar
2 tbsp margarine

Directions

1) Preheat oven to 375°F. Coat a 12-cup muffin tin with non-stick cooking spray. Lightly dust cups with flour, shaking out the excess.

2) For the batter, in a large bowl, combine flour, sugar, baking powder, baking soda, salt and blueberries. Gently toss to combine.

3) In a small bowl, whisk melted margarine, sour cream, egg, vanilla and lemon zest. Gently stir into flour mixture just until blended. Do not overmix – the batter is supposed to look lumpy. Spoon batter into prepared tin, dividing evenly among muffin cups.

4) For the crumble topping, in a small bowl, use a fork to mix flour, sugar and margarine until it resembles coarse crumbs. Sprinkle topping over muffin cups.

5) Bake 23-25 minutes, until muffins spring back when gently pressed. Cool 10 minutes in the muffin tin before removing to cool on a wire rack.

Yield: 12 muffins

Risotto with a splash of beet juice that provides brilliant colour and earthy sweetness.

Quick & Easy Beet Risotto

You can have creamy, dreamy, delicious risotto in 20 minutes. Yes, 20 minutes for supple, restaurant-style risotto. While many of us (myself included) have at one time in our lives been intimidated by cooking risotto (what if it’s gluey, what if my arm cramps from excessive stirring?), we no longer have to be. This easy risotto is a crowd pleaser, even for those who don’t love beets – they lend a splash of brilliant color and earthy sweetness to this stunning rice.

Ingredients

1 1/4 lbs beets, trimmed, rinsed and peeled
1 tbsp olive oil
5-6 cups chicken broth
2 tbsp butter
2 tbsp olive oil
1 medium red onion, finely chopped
2 cups Arborio or Carnaroli rice
3/4 cup dry white wine
3/4 cup freshly grated Parmesan cheese
2 tbsp butter
1/4 tsp kosher salt
1/4 tsp freshly ground black pepper

Directions

1) Preheat oven to 450°F.

2) Place whole, peeled beets on a large piece of aluminum foil. Drizzle with 1 tbsp olive oil and tightly wrap beets into a foil packet. Place packet on a baking sheet and roast until tender, about 45-55 minutes. Remove from oven and let cool.

3) When the beets are cool enough to handle, cut them into 1/4-inch cubes and set aside to cool.

4) In a medium saucepan, warm chicken broth over low heat. Keep at a bare simmer, covered.

5) In a large saucepan, melt 2 tbsp butter and 2 tbsp olive oil over medium-low heat. Add onion, stirring occasionally until softened but not browned, 8-10 minutes. Increase heat to medium-high and stir rice into onions, stirring constantly for 1 minute. Pour in the white wine, stirring until most of the liquid is absorbed, about 1 minute. Reduce heat to low and ladle in 1/2 cup of the hot broth, stirring until the broth is almost completely absorbed. Continue adding 1/2 cup of broth at a time, stirring constantly and letting each addition be almost completely absorbed before adding the next. Continue this process for 20 minutes. The risotto is ready when the rice is mostly tender but with a hint of texture to it. At this point, stir in the roasted beets, Parmesan cheese, butter, salt and pepper. Blend well and remove from heat, letting it stand 3-4 minutes before serving.

Serves 8-10

An orange rosé champagne cocktail featuring a refreshing combination of rosé champagne, triple sec, orange bitters and juicy berries.

Orange Rosé Champagne Cocktail

What happens when rosé meets champagne? This deliciously fantastic Orange Rosé Champagne cocktail, a refreshing combination of Rosé Champagne, triple sec, orange bitters and juicy berries.

Ingredients

4 oz rosé champagne
2 oz triple sec
2 dashes orange bitters
Long strip of orange zest, for garnish
Fresh blueberries and blackberries, for garnish

Directions

1) Fill a tumbler halfway with ice cubes. Stir in rosé, triple sec and bitters. Twist orange zest to express oils and stir into glass. Garnish with blueberries and blackberries.

Serves 1

Frozen greek yogurt with blueberries and pistachios on a baking tray.

Blueberry Pistachio Frozen Yogurt

Got the munchies? This healthy snack of frozen Greek yogurt with blueberries and pistachios will curb your hunger!

Ingredients

2 cups plain Greek yogurt
2 tbsp honey
1 tbsp lemon zest
1 cup blueberries, divided
1/2 cup shelled pistachios, divided

Directions

1) Line a 9×9 baking pan with parchment paper or aluminum foil.

2) In a medium bowl, combine yogurt, honey and lemon zest. Stir in 1/2 cup blueberries and 1/4 cup pistachios. Spread in baking pan. Top with remaining 1/2 cup blueberries and 1/4 cup pistachios.

3) Place in freezer for 5-6 hours, until completely frozen. Remove from freezer and use a sharp knife to break bark into small pieces. Place in resealable plastic bag and keep in freezer.

Serves 6-8