Chilled Blueberry Soup

Serves: 4

Ingredients
1 cup (1-13 ounce jar) Stonewall Kitchen Wild Maine Blueberry Jam
1 cup heavy cream (or light if you prefer)
2 Tbsp.Chardonnay (or similar white wine)
2 Tbsp. lemon juice
1 tsp. pure vanilla extract
1/4 cup water
A dash of cinnamon
Directions
Heat the Stonewall Kitchen Wild Maine Blueberry Jam over low heat in a medium sauce pan until melted. Transfer jam to a medium bowl.
Add the remaining ingredients to the jam and mix until uniform.
Chill in the refrigerator. This soup can be made a day in advance.
Stir before serving and add a little more water if too thick.
Recipe Tips

* Garnish with a dollop of whipped cream, sour cream, small blueberries, or fresh grated lemon peel if desired.

Fresh fruit kebobs with Kookaburra's Key lime dip

These kebabs work well with any type of fruit, including more exotic types such as star fruit, kumquats or prickly pears. To prevent fruit from browning, dip in pineapple or orange juice.


Serves 2
Ingredients
4 ounces low-fat, sugar-free yogurt
2 teaspoons Kookaburra's Key Lime Cheesecake mix
4 to 6 pineapple chunks
4 to 6 strawberries
1 kiwi, peeled and diced
1/2 banana, cut into 1/2-inch chunks
4 to 6 red grapes
4 wooden skewers


Directions
In a small bowl, whisk together the yogurt, Kookaburra's Key Lime Cheesecake Mix. Cover and refrigerate until needed.

Thread 1 of each fruit onto the skewer. Repeat with the other skewers until the fruit is gone. Serve with the lemon lime dip.

Nutritional Analysis(per serving) Serving size: 2 fruit kebabs
Calories 160 Cholesterol 4 mg
Protein 4 g Sodium 45 mg
Carbohydrate 36 g Fiber 4 g
Total fat 1 g Potassium 516 mg
Saturated fat < 1 g Calcium 122 mg
Monounsaturated fat trace

Grilled Chipotle Pineapple

Kookaburra's Cooking Class Recipe

Pineapple is a good source of vitamin C. One-half cup pineapple provides 12 milligrams of vitamin C — about 20 percent of your daily need for vitamin C.


Serves 8
Ingredients
For the marinade
1 tablespoon olive oil
2 tablespoon Kookaburra's Pineapple Chipotle Cheeseball Mix
2 tablespoon dark honey
1 tablespoon fresh lime juice

1 firm yet ripe pineapple
1 tablespoon dark rum (optional)
1 tablespoon grated lime zest

Directions
Prepare a hot fire in a charcoal grill or heat a gas grill or broiler (grill).

To make the marinade, in a large bowl, combine the olive oil, Kookaburra's Pineapple Chipotle Cheeseball mix, honey and lime juice and whisk to blend. Set aside.

Cut off the crown of leaves and the base of the pineapple. Stand the pineapple upright and, using a large, sharp knife, pare off the skin, cutting downward just below the surface in long, vertical strips. Cut off any remaining small brown "eyes" on the fruit. Stand the peeled pineapple upright and cut it in half lengthwise. Place each pineapple half cut-side down and cut it lengthwise into four long wedges; slice away the core.

Place the pineapple in the bowl with the marinade and stir to coat the pineapple.

Place on the grill and cook about 3 to 4 minutes, basting once or twice with the remaining marinade. Turn the fruit and move it to a cooler part of the grill or reduce the heat. Baste again with the marinade. Grill until the pineapple is tender and golden, about 3 more minutes.

Remove the pineapple from the grill and place on a platter or individual serving plates. Brush with the rum, if using, and sprinkle with the lime zest. Serve hot or warm.

Nutritional Analysis(per serving) Serving size: 1 wedge
Calories 79 Monounsaturated fat 1 g
Protein <1 g Cholesterol 0 mg
Carbohydrate 15 g Sodium 1 mg
Total fat 2 g Fiber 1 g
Saturated fat <1 g

For an additional treat serve with a dollup of Key Lime Sour Cream.
Directions for Key Lime Sour Cream
Mix 1 pkg of Kookaburra's Key Lime Cheesecake Mix in 1 tub of light sour cream

Apple Pie with Fig & Walnut Butter

This apple pie is synonymous with good things in the American home. Adding the Fig and Walnut Butter creates the next level of flavorful Americana.

Serves: 8

Ingredients

12 medium to large firm apples, cored, peeled and cut into 1/4" thick slices
1 jar Stonewall Kitchen Fig & Walnut Butter
1 1/2 teaspoons fresh orange zest
3 tablespoons orange juice
1 tablespoon lemon juice
1/4 cup sugar
3 tablespoons flour
1 egg
pinch of salt
1 double pie crust

Directions

In a bowl, combine apple slices with lemon juice, orange juice and orange zest.
In a separate bowl combine sugar and flour.
Roll one piecrust into a 13" circle.
Line the bottom of a 9" pie plate with the dough, trimming to a 1/2" overhang.
Beat egg and salt together. Brush the bottom and sides of the pie crust with egg wash.
Toss apple mixture with sugar mixture. Add the Fig and Walnut Butter and stir well.
Place filling in piecrust, spreading apples evenly.
Roll the second crust into a 13" circle and place on top of the apples.
Tuck the top edge of dough under the bottom edge of dough and press together to form a seal.
Pierce the top of the pie several times to vent.
Brush top with egg wash and sprinkle with sugar.
Bake at 400F degrees for 45 to 50 minutes or until brown and bubbly.