My Doctor said “you have to change your diet or you are going to plug your arteries!”
He had been telling me that for years and I just dismissed it because I did not feel bad so what could be wrong with it. Well now that I am over 50 and gravitationally challenged I realize what he was trying to tell me. After my cholesterol and blood pressure began going higher and higher. I had many bad eating habits I had to break, such as, eating anything out of the vending machine at work when I had a break. Trans Fat, and sugar content never concerned me then. After reading several diet and health books the common theme to them seemed to be portion control to lose weight and a more natural diet to maintain health. Berries seemed to be good for you for both diet and health so after experimenting with several recipes I came up with one that naturally turns into a berry pudding that is great for snacks. I eat that now for my breaks along with some beef jerky and my cravings to eat and snack are satisfied by a much healthier treat.
To make the four-berry pudding you just need a blender, honey, raspberries, blueberries, strawberries, and blackberries. The berries can be either frozen or fresh. I have tried both and they both taste great.
First: Measure a half of a cup of each berry and put them into a colander to wash them off. Then put them all into a blender add one cup of water and some honey if you like it sweet then blend until the berries are all blended together. Once they are all blended pour the juice into 6oz cups and place then into the refrigerator. After approximately one hour the juice will gel and you cal eat like pudding. If you find it too tart for your liking just add some Splenda, a little at a time to sweeten it to your liking. That’s all there is too it. Just remember that the berry juice is all natural and it will spoil just like the berries themselves so don’t make too much in advance so it doesn’t go bad on you. Another alternative to not making too much at once is to freeze what you don’t use within two days. Only before you freeze it allow time for it to gel first.
By: Bob Crane