If you’re looking for tasty ways to improve your diet, you’re in luck. You can get big taste and big benefits from a little fruit — Wild Blueberries.

The Color Connection

A diet rich in fruits and vegetables can help maintain a healthy weight and reduce the risk of chronic diseases like diabetes, heart disease and some cancers. Eating across the color spectrum is important so you get a variety of nutritional benefits.

Wild Blueberries get their color from naturally occurring phytochemicals, which are primarily responsible for antioxidant activity. Wild Blueberries are antioxidant rich, making them a great choice for their nutritional benefits and disease fighting potential. In fact,

• USDA studies rank Wild Blueberries highest in antioxidant capacity per

serving, compared with more than 20 other fruits including cranberries,

strawberries, apples and even cultivated blueberries.

• Health magazine has named Wild Blueberries high on its list of “America’s

Healthiest Superfoods for Women,” singling out their variety of potential

health benefits, including preventing memory loss, improving

motor skills, lowering blood pressure, and fighting wrinkles.

Wild Blueberries are available year-round in supermarkets nationwide. Frozen at the peak of ripeness, all the farm-fresh taste and nutritional benefits are locked-in. Most studies show that frozen fruits and vegetables are higher in vitamins, minerals and phytonutrients because they are frozen near the time of harvest.

Great taste, good nutrition and really convenient — no wonder so many people are wild about blueberries. Learn more about this superfruit and get more great recipes at www.wildblueberries.com. Wild Blueberry Gingered Lemon Muffins

Prep Time: 30 minutes Yield: approximately 36 muffins

6 cups cake flour 2 tablespoons baking powder

2 teaspoons baking soda 1/2 teaspoon salt 2 cups low-fat buttermilk 1 1/2 cups (12 ounces) egg substitute 1 1/2 cups granulated sugar 1/2 cup canola oil 4 cups frozen Wild Blueberries 1/3 cup (3 ounces) crystallized ginger,

chopped 1/3 cup granulated sugar, for topping

2 tablespoons lemon zest

In bowl combine flour, baking powder, baking soda and salt; reserve.

In another bowl beat together buttermilk, egg substitute, 1 1/2 cups sugar and oil; stir into flour mixture just to blend. Fold in Wild Blueberries, ginger and lemon zest.

Scoop 1/4 cup batter into each greased 1/3-cup muffin tin. Sprinkle each muffin with sugar. Bake in 400°F conventional oven or 375°F convection oven 18 to 22 minutes or until firm to the touch. Serve warm. Chicken Breast with Sweet and Sour Wild Blueberry Sauce

Prep Time: Approximately 20 minutes Serves 1

1 6-ounce skinless, boneless chicken breast

Salt and pepper to taste 1 teaspoon oil 1 small red pepper 1 small green pepper

2 tablespoons fig jam (or apricot jam)

4 teaspoons balsamic vinegar 1/4 teaspoon sugar

2 tablespoons sweet and sour chili sauce

2/3 cup frozen Wild Blueberries, thawed

and drained

Season chicken breast with salt and pepper. Heat oil in small, non-stick frying pan. Fry chicken breast for 12 to 15 minutes. Remove from heat and let cool.

Wash, seed and cut peppers into bite-sized pieces. Cut cooked chicken breast into bite-sized pieces; combine with peppers. Mix jam with balsamic vinegar, sugar and chili sauce. Gently stir in Wild Blueberries.