Method:
- Stick 1 to 2 blueberries, depending on their size, into the cavity of each lychee. Place on a foil-lined baking sheet and freeze, about 1 hour. (Wait until the “eyeballs” thaw a bit before eating, so that you don’t choke on them.)
- Stir together 5 tablespoons of the lychee syrup, the blueberry juice and lime juice in a bowl or pitcher until combined. Stir in the sparkling water and add the lychee eyeballs.
- Serve in tall glasses over ice, spooning the lychee eyeballs into the glasses as you pour. For a little more twist, stir in the gin before adding the sparkling water.
4. Halloween Smoothie
Ingredients:
- 1 cup vanilla yogurt, divided
- 2 cups frozen peaches
- 2 cups frozen blueberries
- 1/3 cup orange juice
- 1/3 cup apple cider
Method:
- In a blender, blend 1/2 cup yogurt, frozen peaches and orange juice. Once combined, set aside and rinse out blender.
- Blend 1/2 cup yogurt, frozen blueberries and apple cider until smooth. Alternate layers in glasses.
- Add a straw and a spider to multiply the Halloween fun.
5. Mini Blueberry Cupcakes
Ingredients:
- 1 pkg. (2-layer size) yellow cake mix puttygen , divided
- 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
- 1 cup fresh blueberries
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
- 1 cup powdered sugar
- 1/4 cup milk
- violet paste food color
Method:
- Heat oven to 375ºF.
- Reserve 1 Tbsp. dry cake mix. Use remaining cake mix to prepare batter as directed on package. Add dry pudding mix; beat 2 min. Toss blueberries with reserved cake mix; stir into batter. Spoon into 24 muffin pan cups sprayed with cooking spray.
- Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min. Remove to wire racks; cool completely. Turn cupcakes upside-down.
- Beat cream cheese, powdered sugar and milk in small bowl with mixer until blended. Tint to desired shade with food color. Spoon over cupcakes; let stand 15 min.
Hope you enjoy making these recipes as much as we did sharing them! Happy Halloween!
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