Power Pancakes

Pancake recipe number three is a great way to start your day. If you're trying to eat clean or at least a little healthier this is a yummy way to do it. We all know that oatmeal is good for you and egg whites are a great way to add protein, so let's put them together!

You Will Need:
2 1/2 cups oats
6 egg whites
1 c milk
1 Tbs flax seed
1 Tbs coconut oil
1 tsp baking powder
1 tsp cinnamon
1 tsp vanilla

Directions:
Heat a griddle or skillet and spray with cooking spray or melt some coconut oil (what I use). Put all ingredients in a blender and turn it on. Mix it up good. Pour batter onto heated griddle by the 1/4 cup. Cook until pancakes start to bubble and then flip. Cook an additional 1-2 minutes. These pancakes are really thick and hearty, but cook through easily. Serve with applesauce, peanut butter, banana, agave, honey, whatever floats your boat.

Whole Wheat Banana Pancake

Ok this pancake was so good! I think this one will become a regular in our house. It's super easy, doesn't use a ton of utensils or bowls, and is healthy!

You Will Need:
1 cup whole wheat flour
1 cup milk
1 egg
1 Tbs brown sugar
1 Tbs melted coconut oil
1 tsp vanilla
1 tsp cinnamon
1 1/2 tsp baking powder
1 ripe banana

Directions:
Dump everything in the blender and turn it on. Run until smooth. My blender is old and pretty burnt out so I had to stop and scrape the sides every once in a while. After the batter is blended let it sit for 5 minutes. In the mean time heat a skillet with cooking spray or if your like me more coconut oil (I highly recommend the coconut oil). Pour about 1/4 cup batter onto greased skillet and cook until the pancake bubbles around edges, about 2 minutes. Flip and cook an additional 1-2 minutes. Serve with more sliced bananas, natural peanut butter and agave (what I ate it with) or traditional syrup. Yumm-O! You can find the original recipe here.

Blueberry Strawberry Pancakes

If you asked me what my favorite food was you might see a puzzled look cross my face. I can never answer that question. How do you pick just one?! Pancakes, however, would be at the very top of the list.

There is just something about a pancake that makes everything in the world right. Eating a good pancake is like coming home after a long trip. When I was younger and lived with my childhood friend we would have "midnight pancakes". Every once in a while we would bust out the skillet and bisquick and gorge ourselves on pancakes oozing with syrup in the middle of the night.

Now that I am older and have my own kitchen I love trying new pancake recipes, with new ingredients.

So this month because I'm pregnant and because I love pancakes, every Friday I will be sharing a new pancake recipe with you.

I made these for breakfast this morning and they were so good I ate them before I remembered to take a picture. So just use your imagination ;)

You Will Need:
1 cup flour (white, wheat, or whole wheat pastry flour all work)
1 tsp baking powder
1/4 tsp baking soda
1 cup plain greek yogurt
2 eggs
2 Tbs honey
1 tsp vanilla
3 Tbs milk (almond, soy, whole, skim, whatever)
1 cup blueberries
1 cup strawberries

Directions:
First put 1 cup THRIVE blueberries in a bowl with 1 cup water. In a 2nd bowl put 1 cup strawberries and 3/4 cup water.
In a large bowl mix together flour, baking powder, and baking soda.
In another bowl mix yogurt, eggs, honey, vanilla, and milk.
Mix the wet and dry ingredients together in the large bowl. The batter will be pretty thick, you can add another tablespoon or 2 of milk if you'd like.
Drain blueberries and strawberries and fold into batter.
Pour into a heated skillet and cook until golden. Since these pancakes are thick make sure the inside is cooked through (while somehow managing to not burn the outside)
Serve with maple syrup, agave, or even peanut butter. Yum!

Blueberry Muffin "Cake"

I've been wanting to make blueberry muffins for a while and this week I finally did! Sad to say in the past I usually just used a box to make blueberry muffins. I have been looking for an easy, yummy, and THRIVE friendly recipe for a while and I'm happy to say I found one!

The reason I call it a muffin cake, is because that's how I got Jaxon to eat it :) And it's a thicker consistency.

You will need:

1 cup THRIVE blueberries
2 cups THRIVE flour
1 cup THRIVE quick oats
2/3 cups THRIVE sugar
1 tsp THRIVE baking soda
1 tsp THRIVE baking powder
1/2 tsp THRIVE salt
2 THRIVE eggs
1 1/2 cups greek yogurt
2 Tbs THRIVE honey (prepared)
1/4 c butter melted

Directions:

1. Preheat your oven to 350 degrees. Line a muffin tin or spray with cooking spray.
2. Next place 1 cup THRIVE blueberries in a small bowl and add 1 cup of water. Let them soak while you mix the other ingredients.
3. In a large bowl mix together the dry ingredients. If you are using THRIVE egg powder, go ahead and add 2 Tbs to the dry ingredients.
4. In a second bowl mix together yogurt, honey, and melted butter. If you're not using THRIVE eggs add 2 eggs here.
5. Mix the wet ingredients into the dry.
6. Drain the blueberries and add to the batter.
7. Spoon batter into muffin tins and bake for about 20 minutes.
Makes 12 - 24 muffins (mine made 18).

Jaxon ate 2 "cakes" for breakfast, they must be good!

You can find the original recipe here.

Vegetarian Breakfast Pizza

Using Your April 2013 Q

Something I've had requests about lately is more vegetarian THRIVE recipes.  I have a recipe that comes from my mother-in-law that is a simple all inclusive meal that she typically serves when she is making coffee cakes or something else sweet and with a fruit platter as a final side.  Although her original recipe is not vegetarian, looking at it I realized that it would be easy to convert it to something tasty, THRIVE-ing and Veggieful.

Because the Bacon TVP is on sale this month, I tried adding that on the top, but forgot to take a picture of the just veggie finished product.  Sorry about that!  Other products from the April Q being used in this recipe include FD Cheddar Cheese, and FD Potato Dices.

Here's the line up of ingredients I used for the Vegetarian version (minus the sausage of course!).  I will also be adding a strictly 100% THRIVE Breakfast recipe meal to the 30 Days of THRIVE soon.

Original Breakfast Pizza Recipe adapted from Bev Breunig's Recipe

1 (8 oz.) can crescent rolls
4 eggs
1/2 t salt
1/4 t pepper
1/2 c milk
1 c Swiss or Monterey Jack cheese
1/2 lb bacon
2 c hash brown potatoes

Fry bacon; break into tiny pieces.  Brown hash browns lightly.  Separate crescent dough into 4 rectangles.  Place in ungreased 9x13 in pan. Press over bottom and 1/2 in up the sides to form crust.  Beat eggs, add milk, salt and pepper.  Pour over crust.  Add bacon, cheese and hash browns.  Spread evenly over top.  Bake 25-28 minutes at 350 degrees, or until golden brown.  Serve immediately.

Full Page Printable Recipe

THRIVE Vegetarian Breakfast Pizza

1 (8 oz.) can crescent rolls
3/4 c THRIVE Scrambled Egg Mix
2 T THRIVE Instant Milk
1/2 t salt
1/4 t pepper
1 1/4 c water

1/4 c THRIVE FD Onion
1/2 c THRIVE FD Green Bell Pepper (or 1/4 each red and green)
1/2 c THRIVE FD Mushrooms
2 c THRIVE FD Potato Dices
1 c water

1 c THRIVE FD Cheddar Cheese
1/2 c water (drizzled slowly...do not just dump it!)

1/3 c THRIVE Bacon TVP (Optional)
Chef's Choice Seasoning (Optional)

1. Preheat oven to 350 degrees. Separate crescent dough into 4 rectangles.  Place in ungreased 9x13 in pan.  Press over bottom and 1/2 in up the sides to form crust.
2. Measure Onions, Bell Peppers, Mushrooms, Potato Dices and combine into a bowl then add 1 cup of water.  Allow to soak through for 2 minutes.  Mix thoroughly with a fork to ensure that all of the veggies get rehydrated. Set aside.
3. Measure Cheddar Cheese into a bowl. Slowly drizzle cold water on the cheese turning over softly with a fork for a minute.  Set aside.
4. Combine Scrambled Egg Mix and Instant Milk Powder, salt and pepper then add 1 1/4 c water.  Pour mixture over the crescent dough crust. Pour the vegetable mixture on top of the egg mixture in the pan. Sprinkle cheese on top of the whole mixture.
5. Bake in preheated oven for 27-30 minutes. If using optional Bacon TVP take out after 24 minutes, sprinkle dish with Bacon TVP and Chef's Choice Seasoning, then return to the oven for the remaining 3-6 minutes.

It so easy and mess-free using your THRIVE ingredients and a little water:

Mama Mondays - Healthy Mama Series

Good Morning Mamas!

I am so glad that you are joining us again this Monday! Today is an exciting one because I will be introducing another series as a part of Mama Mondays! This is something that I am really passionate about and something I have personally struggled with. Being a Healthy Mama!!!

I will be adding great tips, tricks, and recipes to help you throughout your pregnancy and again while breastfeeding! Tune in every 2nd Monday of the month!

Perhaps a little back story would help you understand why I care so much about healthy mamas!!!

When I was pregnant with Noah (He was a pleasant surprise FYI), I was waist deep in a very intensive Diagnostic Medical Sonography Degree. It required that I work 40 hr week at my clinical internship site (which was 45 minutes from home), and put in about 30 more hours of study, assignment time, just to stay afloat!! I was not an overachiever my any means! I was highly stressed and worn out! This did not make ideal conditions for a pregnancy. Once I started thinking about it, most moms now have to deal with less than ideal conditions while pregnant these days. So what can we do to make sure that we stay as healthy as possible? Let me tell you what I did.....

#1 Drink TONS of water!!!

While pregnant or nursing water is vital! You need plenty of water to keep you babies amniotic fluid at a good level as well as to clean the fluid. It is also very important for your own body. You are giving up so much to help that little one grow, your body needs the water to maintain its cells and critical functions, like the kidneys.

#2 Take some time for exercise!

I really loved to stretch while I was pregnant. You can find prenatal yoga and mediation videos everywhere!! This really helps to relieve some stress and help many fluids in your body to circulate much better!! Deep breaths and pamper those muscles!!! This can also help blood circulation and prevent varicose veins if done regularly.

#3 Plan to succeed!!! Plan Snacks & Meals!!!!

Make sure that you have a great eating plan. If you have a plan and take time to prepare your meals and snacks, you are giving yourself a head start. You are less likely to choose something that will will set you back. Healthy snacks and meals are essential to give your body the right fuel to keep you energized and grow that cute little baby! Here is some of my best advice....

Eat a really good breakfast! Make sure that you have a great protein source and that you add in some veggies!!! This gives you the best head start! MY favorite is to make an egg, veggie, and cheese omelet! Take your THRIVE Scrambled egg mix and create a "bed" for your favorite veggies and cheese. My favorite veggies are THRIVE Green Chile, THRIVE Asparagus, THRIVE Spinach, THRIVE Onions, and THRIVE Red and Green Bell peppers! I usually top it with just a little THRIVE Cheddar Cheese. Add some THRIVE Instant Milk and some THRIVE Quick Oatmeal to boost breast milk production!

Make sure that you plan some healthy snacks! One of my favorite snacks in the morning is an assortment of Yogurt bites and fruit and nuts! This ensures that you get a little protein! Add in any of your favorite THRIVE yogurt bites and favorite THRIVE fruits to some almonds and you are good to go! For a snack towards the afternoon (this is usually when most people begin to crave the sweets!) I love to add in something with a crunch! I LOVE the THRIVE Corn! It is almost like eating popcorn, but a little sweeter to satisfy my sweet tooth!

Make sure that your lunch is packed with good stuff! I love a great chicken salad with some fruit! Combine some of our THRIVE Superstars for a great lunch! Chicken, Onion, Celery, Apples or grapes, and some red or green bell peppers make an amazing chicken salad!

 

At dinner time it is important to pay attention to your balance between the carbs and proteins! You growing baby needs good proteins and veggies to carry you through the night. One of my favorite go to dinners is a stir fry! You get tons of protein and veggies in! Check back next Monday for my THRIVE Sizzle! Stir Fry recipe!!!

Last but not least, make sure that you are treating yourself! One of the biggest mistakes people make when trying to be healthy is that they feel like you have to completely cut out all the "Bad" things! NOT!!! If you love ice cream....eat a little ice cream!! The trick is, only eat a true serving size!!

#4 Perhaps the most important, Get good Sleep!

Getting enough sleep is so important when pregnant or nursing and probably the hardest to come by! Try and help yourself by winding down about 30 minutes before bed by doing some stretches and rubbing your feet. Use some lotion and really try to calm yourself down.

 

Try to remember that in order to take care of your growing little ones, you have to take care of yourself! Once you start you will love it!!  

New Scrambled Egg Mix

I just need to give a shout out for our new scrambled egg mix.  YUMMO!  I was excited to see that is is JUST eggs (no added anti-caking agents or salts), but they used a different process than they do for the powdered eggs that I use in all of my baking.  They turned out so fluffy and wonderful :)  They will be perfect for scrambled eggs and omelets.

Oh...and a lesson I learned, don't overdue it.  I used 1/2 cup of scrambled eggs to 1/2 cup water which is the equivalent of 4 eggs because usually powdered eggs don't go as far....um, yah... I shouldn't eat that many at once.  I had also added a 1/4 cup of FD Green Bell Peppers and FD Red Bell Peppers to the mix to beef it up and increased the water by 1/4 cup.


Here's my first experience with this great new product.

Added 1/2 cup Scrambled Egg Mix, 1/4 Bell Peppers (1/8 each), 3/4 cup Water

I let it sit about 5-7 minutes to let the Bell Peppers rehydrate.

I cooked it on the stove top in minutes...voila!

Although you can use powdered and scrambled eggs in anything that calls for eggs, I thought it'd be fun to give this cookbook a try.  It just came in the mail on Friday.  Can't wait!

FD Green Bell Peppers

FD Red Bell Peppers

You can add it to your Q today!

New to the Q?

You can get Platinum free through me, just email me to find out more details.  Thanks for stopping by!

Tiffany Daumueller

Independent Consultant and Director at Shelf Reliance/ THRIVE Foods

ShelfRelianceMom@gmail.com

Shelf Reliance Mom Blog | Online Shelf Reliance Discount Store | Facebook |  Shelf Reliance Specials Mailing List| 575-323-1132 | Become a Shelf Reliance Consultant

Restaurant Style-Fluffy Banana French Toast

I love French Toast, but I'm not so much a fan of soggy bread or of slimy messes. Bleh.  Plus, there is always a debate on which type of bread you need to buy in order to make it thick and delicious.  Would you believe it if I told you that I have found a way to make cheap store brand wheat bread taste amazing as french toast?

I stumbled upon a recipe on Allrecipes.com that I knew I needed to not only make food storage friendly, but also more flavorful.  I think you will all agree that this recipe ROCKS! I know that the batter doesn't look super appealing, but I wanted to post a picture so that way when you are making it and say, oh no what did I do wrong, you'll know its supposed to look that way!

This is a double batch so I made it in a 9x13 pan.

My kids went through piece after piece the first time I made this recipe.  As if that wasn't good enough.... another thing that sets this recipe apart as a stand out recipe is that it freezes or refrigerates well.  Yep, you can be super mom just by having a 'Gimme my Eggo' quickness, but have a healthy filling breakfast rather than store bought waffles.  After making a large batch of these, just get a cookie sheet and lay pieces of French Toast flat on the cookie sheet and freeze them for about an hour.  Stick them in a freezer bag, label and date them and you are all set.  These should last in the freezer for a few months, although I haven't ever been able to get them to last that long because my family goes through these like crazy.  To reheat, just stick them in the toaster, microwave or oven.  They're not fickle.

They can be served with whatever your topping of choice may be. My son prefers "regular brown syrup" with these, but I like to make an easy go-to fruit syrup. Just spreading butter with sprinkled powdered sugar is also a hit.  On special occasions we like to do a fruit syrup, cut up fresh bananas and berries and top it with whipped cream. Yum.

Can you see the texture. Super thick but not soggy.  Perfect.

When we need to eat on the run, I will cut the toast into 3 strips and make little French Toast Dippers and give my kiddos a tiny cup of syrup that into which they can dip the "Dippers".

Enjoy!

Print Full Page Recipe

Print 3x5 or 4x6 Recipe Cards

Restaurant Style: Fluffy Banana French Toast

Ingredients:

2 c Water                                                   

3 T THRIVE Instant Milk                 11/2 t Vanilla

1 c Flour  (I use whole wheat flour)   Pinch of Salt

1/2 c THRIVE Egg Powder              2 T Sugar

1/2 c THRIVE FD Bananas              1 t Cinnamon

16-20 Slices of Bread                     
 2 Dashes of Nutmeg & Clove

Directions:

Crush bananas (or food process) into powder. Empty into an 8x8 dish.  Add remaining dry ingredients (Instant Milk powder, four, egg powder, cinnamon, salt, nutmeg, clove, sugar). Whisk powders together then add water in slowly. Add vanilla.  Mix should be THICK! Heat up skillet, spray with non-stick cooking spray.  Dip each side of bread in mix then cook on skillet.

Mix it up!  I like to add coconut extra instead of vanilla and it is FANTASTIC! Instead of putting cinnamon in the mix, many times I will leave it out, then sprinkle it onto the individual pieces of toast as they are cooking on the skillet.

Don't have food storage, but you want to give it a try?

Print Full Page Original Recipe

Print 3x5 or 4x6 Original Recipe Card

Original Recipe:

1/4 c flour                  1/2 t cinnamon

1 c milk                      1 t vanilla

1 pinch salt                 1 T sugar

3 eggs                        12 slices of bread

Slowly whisk milk into flour in a mixing bowl.  Whisk in remaining ingredients until smooth.  Mix before dipping each slice of bread.

The way I did it:

1 banana, mashed       1 T sugar

1/4 c flour                   1 t coconut extract

1 c milk                      1 dash nutmeg

1 pinch salt                 1 dash cloves

3 eggs                        12 slices of bread

           cinnamon shaker

Mash banana in an 8x8 mixing dish. Slowly whisk milk into flour in a mixing bowl.  Whisk in remaining ingredients except cinnamon until smooth.  Add ingredients to banana in 8x8 mixing dishes.  Mix before dipping each slice of bread. While cooking on skillet, sprinkle each individual piece of toast with cinnamon.

Have you been thinking about joining the Q Club?  For the month of April, I will be sending each person who signs up with a $100 Q a free THRIVE Cookbook which retails for$24.99 or can be bought at a factory direct price for $14.95 on my website.

To check out our April Specials, click here.  If you are a Q Club member, make sure to log in so you get the additional discounts.

Instant Pancakes in a Platter

Pancakes in a Platter Full Page
Pancakes in a Platter 3x5 or 4x6

 

Instant Pancakes are a quick variation of doing breakfast for a family on the go. Each bowl is an individual person’s portion similar to if you had made instant oatmeal.  These are a quick replacer for a long prep time if you’d like something besides cold cereal and are in a hurry.  They have become my family’s new favorite.

Original Instant Pancakes
10 T THRIVE Instant Pancake Mix (1/2 c plus 2T)
5 T Water

Measure ingredients into a microwave safe bowl and microwave for 70-95 seconds, depending on microwave wattage. It should be spongey but not sticky to the touch.

Fruit Pancakes
2-3 T FD THRIVE fruit (Raspberries, Strawberries, Blueberries, Crushed Bananas)
3 T Water
10 T THRIVE Instant Pancake Mix (This is the same as ½ c plus 2T of mix)
3 ½ T Water

Measure FD fruit and 3 T water into a microwave safe bowl and microwave for 20 seconds.  Add 10 T of pancake mix and remaining water and mix thoroughly with a fork.  Microwave on high for 70-95 seconds.  (Some fruits are a little more moist when the water is mixed and need a little more time to cook) Also, Microwave wattage may vary.

Optional: Sprinkle some additional dried fruit or nuts for more flavor and texture. Yum!

I am still experimenting with more combinations so if you have some you've tried, I'd love for you to comment and I'll add them on for other readers. Some yummy combo yet to come...peaches 'n cream, apples and cinnamon, blackberry...the possibilities are endless.

Tiffany Daumueller
Director at Shelf Reliance
ShelfRelianceMom@gmail.com
575-621-0274



I am an independent consultant for Shelf Reliance and as such I am able to sell products to you at Factory Direct pricing, no coupons needed! To get these discounts, simply go to www.shelfreliancemom.shelfreliance.com. Discounts will show up once your items are in the cart. To view the items that are currently on sale, please go to Current Discounts and Promos Page. To ensure you are getting the consultant discount it must say Shelf Reliance Mom-Tiffany Daumueller Discount Store at the top of the page.


Thanks for stopping by!

A little piece of Heaven....Homemade Flour Tortillas

Don't forget to enter my giveaway going now through December 3rd.  Please leave a comment for each thing you do so I can give you points accordingly!


I'm a New Mexico girl as you all know and I love myself some tortillas. Quesadillas, Breakfast Burritos, Green Chile Beef and Potato Burritos or just plain tortillas.... we eat a lot of these in our family!  I have had trouble finding tortillas that are actually made by hand. I was looking at recipe after recipe and they all said mix with food processor, blender, etc. I wanted a fall back, go to recipe that I could use if we didn't have plugged in appliances. Thanks to LaDonna on allrecipes.com I have a recipe that I love and can make with my very own two hands. I only had to change 1 ingredient amount.


Printable Recipe
Homemade Flour Tortillas
Prep Time: 15 Minutes
Cook Time: 45 Minutes


Ingredients:
4 c all purpose flour                              2 ½ T THRIVE shortening, prepared (or lard)
1 t salt                                                  1 ½ c water
2 t baking powder

1.Whisk the flour, salt, and baking powder together in a mixing bowl. Mix in shortening with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together.
2. Place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into 24 equal pieces and roll each piece into a ball.
3. Preheat a large skillet over medium-high heat. Use a well-floured rolling pin to roll a dough ball into a thin, round tortilla. Place into the hot skillet, and cook until bubbly and golden; flip and continue cooking until golden on the other side. Place the cooked tortilla in a tortilla warmer; continue rolling and cooking remaining dough.

For an easy treat spread a little bit of butter on a hot fresh tortilla and sprinkle it with cinnamon and sugar.  Yummy!

To make Shortcut Bean Burritos, go here to mind out how to make Shortcut Bean Burrito Mix in 20 minutes without the 8 hours of presoaking.  I know, fantastic, right!

To shop Shelf Reliance at a discount of up to 45% please go to my discount site.

Blueberries- you won't even have to throw half of the case away!

Day 8 of the 30 Days of Faves

Confession time:  I was one of those crazy people who'd wait until blueberries went on sale one day out of the year in our town.  I would buy 20+ packages, go home and wash them all.  Then I would spend the next 2 days laying them out on cookie sheets in my freezer to make sure they were frozen individually (not in clumps).  Finally I would bag them up in a bunch of freezer bags so they didn't get freezer burn over the next year.  Each time, I'd sit back and say, wow what a deal....but now I have no freezer space!  Enter Freeze-Dried Blueberries.  I love that I can have the fresh flavor of blueberries, with all of the nutrition of the ones I froze, with the convenience of having it not take up my freezer!  We use ours all of the time for breakfast foods in our household and I will be posting some of the reasons why today and tomorrow.

One of my most popular recipes that includes blueberries is the Granola with Freeze-Dried Fruit.  Its similar to the one Shelf Reliance makes, but tweeked slightly. I have even had multiple people ask, can I pay you to make this for me?  Unfortunately, no....but you can make your own for super cheap!  It works great as a breakfast cereal, sprinkled on yogurt or as a treat on ice cream.

Now we're going to connect the post from the past 3 days with this new recipe:

Classic French Toast w/ Blueberry Syrup

1 Loaf of any bread, I use the 100% Whole Wheat Bread recipe I shared

6 T eggs

4 T instant milk

1 1/2 c warm water

1/2 t cinnamon

Add egg powder, instant milk and warm water in an 8x8 dish.  Mix well with a fork.  Add cinnamon. Dip slices of bread quickly on both sides.  Cook French Toast on a preheated skillet until slightly browned on both sides.

Blueberry Syrup

3/4 c blueberries

1 c hot water

1/4 c sugar

Put blueberries and hot water in blender and allow to rehydrate for 5 minutes.  Blend on low for 30 seconds.  Empty into a saucepan and add the sugar and simmer until breakfast is ready.

Vanilla Whipped Topping  (From the Shelf Reliance Website)

• 1 t vanilla extract
• 1⁄2 c thrive powdered sugar
• 1⁄2 c thrive instant milk, prepared and chilled
• 1⁄2 c ice water
• Combine ice water and powdered milk in bowl and beat for 10 minutes. Add powdered sugar and vanilla, continue to beat until thoroughly blended. Chill.
• 
  *This works best in a stand mixer with whip beaters. If mixture begins to fall, beat again.

Not a blueberry person?  Growing up as a kid, my mom would spread a little bit of butter on ours then sprinkle powdered sugar on top.  I believe that the butter powder recipe on the can calls for equal parts powder and water, but I like to put a little extra powder in it. (Usually about double)  You can actually make it as thick as you'd like, the texture is about like margarine, but tastes just like butter but with a lot less fat.