2 cups whole wheat flour

1 cup unbleached, white flour

1/2 cup sugar

1/2 teaspoon salt

4 teaspoons baking powder

1/4 cup butter

1 1/2 cups milk

1cup raspberries and blueberries combined

In a large bowl, combine flours, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Make a well in center. Add milk to flour mixture; stir just until moistened. Fold in berries. Lightly grease 2 1/2 inch muffin cups and fill 3/4 full. Bake in 400 F oven for 15-18 minutesor until golden. Makes about 18 Muffins.

from Cooking Corner with Nancy Adams

3/4 to 1lb pork tenderloin

2 tbsp butter, divided

2 medium onions, sliced

1/2 tsp salt

1/4 tsp ground black pepper

2 tbsp sugar

1/4 cup port wine or sweet sherry

2 tbsp balsamic vinagar

1 cup fresh or frozen blueberries

1 cup chopped cherry tomatoes

Preheat Broiler. Broil pork, turning occasionally, until cooked through (about 20 mins). Remove to platter, cover to keep warm. Meanwhile, in a large skillet over medium-high heat, melt the 2tbsp of butter. Add onions, salt and pepper and cook until onions are golden (about 10 minutes). Add sugar, cook for another 3 minutes until onions are caramelized. Add port, balsamic vinegar, blueberries and tomatoes, then bring to a boil. Remove from heat. Thinly slice pork and serve with sauce. Serves 4.

Per portion: 290 calories, 22g protein, 11g fat, 22g carbohydrate, 439mg sodium. I dont remember where I got this one but its yummy!

1/2 cup white sugar

2-3 tbsp cornstarch

1/4 cup water

1tsp vanilla

2 cups gooseberries

1 cup + 1/4 cup flour

3/4 cup rolled oats

1 cup packed brown sugar

1/2 cup softened butter

1tsp cinnamon

In a saucepan, combine water, white sugar, vanilla and cornstarch. Bring to a boil, add gooseberries and cook until thick. Preheat oven to 350 degrees. Mix together 1 cup flour, the oats, brown sugar, butter and cinnamon until crumbly. Grease a 9 inch square pan very well with cooking spray, press half of the crumb mixture evenly into the pan. Pour gooseberry mix over base and spread evenly. Add remaining 1/4 cup of flour to the crumble mix, then sprinkle on top. Bake at 350 for 45 minutes. Allow to cool, then cut into bars. Enjoy!

4 cups washed baby spinach

2 cups halved fresh strawberries

1/2 - 1 small red onion

2 Tbsp balsamic vinegar

1 Tbsp minched shallots

1 tsp sugar

freshly ground black pepper to taste

1 Tbsp olive oil

2 Tbsp toasted sunflower seeds

In a large salad bowl, combine spinach, strawberries and halved, thinly sliced onion. In measuring cup, whisk together vinegar, shallots, and pepper. Slowly add oil in a think stream. Whisk until blended. Toss salad with dressing and top with sunflower seeds.

Makes 4 servings: 120 calories, 6g fat, 4g fiber / serving

Thanks to the Nutrition Services at The Wellness Center, Monadnock Community Hospital.

4 cups cubed, firm bread, crusts removed

4 eggs

¾ cup Granulated Sugar

2 teaspoons vanilla

1 teaspoon grated orange peel

2 cups half-and-half

2 cups blueberries

8 oz. cream cheese, softened

2 Tablespoons Granulated Sugar

Heat oven to 425°F. Spray 2-quart shallow baking dish with nonstick spray. Place bread on cookie sheet. Bake 8 to 10 minutes or until golden brown. Meanwhile, beat eggs and ¾ cup sugar in medium bowl until light colored. Stir in vanilla and orange peel. Add half-and-half; beat until well mixed.

Place toasted bread in baking dish; top with half of the blueberries. In small bowl, combine cream cheese and 2 tablespoons sugar; mix well. Drop cream cheese mixture by teaspoonfuls over blueberries and toasted bread; sprinkle with remaining blueberries. Pour egg mixture over blueberries and bread. Let stand 5 minutes. Bake at 350°F 50 to 55 minutes or until knife inserted in center comes out clean. Sprinkle with confectioners sugar; serve warm. Makes 8 servings.

(For a reduced fat version: use low fat cream cheese and milk in place of the half-and-half.)

Thanks to Anita Gilbert and Domino Sugar Classic Recipes!