MAINE VODKA ICE CREAM DESSERT

A tasty, easy dessert idea combines three Maine products: Cold River blueberry vodka, Gifford's ice cream, and wild blueberries. Trust me you've got to try this one out.

Ingredients:
Steep wild blueberries in blueberry vodka from Cold River Vodka for a few days, then pour over a bowl of Gifford's classic vanilla ice cream.

FRUIT PIZZA

This recipe using red and blue fruit for a patriotic theme was a big hit at a recent Independence Day family gathering.

Ingredients:
Slice and Bake Pillsbury Sugar cookie dough
16 oz. Cool Whip
16 oz. softened cream cheese
Fresh fruits which are colorful like blueberries, raspberries, strawberries, and Kiwi.
Flaked coconut toasted or not (optional)
Pizza pan, lightly greased

Directions:
Remove cookie dough from package and flatten onto pizza pan covering entire pan. Bake as directed for cookies until golden brown. Let cool. Mix together the Cool Whip and cream cheese (will have some lumps). Spread mixture onto cooked cookie evenly. Arrange fruits on top any way you like. Sprinkle coconut over. Keep chilled until time to serve. Best when made and consumed in the same day.

VERY ALMOND BLUEBERRY SMOOTHIE

This recipe from Hannaford Fresh Magazine (May-June 2011) is full of nutrients and antioxidants. Throw all ingredients in a blender for a fast and wonderful way to jump start your day.

Ingredients:
1 1/2 cup unsweetened almond milk
1/4 teaspoon almond extract
1/2 cup plain nonfat yogurt
1/4 cup wheat germ
1/4 teaspoon ground cinnamon
1 cup Frozen wild blueberries
2 teaspoon apple juice frozen concentrate
1 tablespoon Nature's Place natural smooth almond butter

Directions:
1. Pour almond milk and almond extract in a blender. Add yogurt, wheat germ, and cinnamon followed by blueberries and juice concentrate. Blend on low for 20 seconds, then switch to high and blend until all the blueberries are pureed into the mixture, about 20 seconds.
2. Drop almond butter into the liquid and blend on high until fully incorporated, about 20 seconds. Pour into 2 glasses and serve immediately