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In a medium nonstick skillet, heat the Grapeseed Oil over medium high heat. Add the Garlic Galore and sauté for 30 seconds. Add the shrimp, lemon juice, and white wine to the pan and cook until shrimp is cooked through, about 4 minutes. Serve with sliced bread.
Calories 180; Fat 5 g; Saturated Fat .5 g; Carbohydrate 18 g; Fiber 1 g; Protein 15 g; Cholesterol 85 mg; Sodium 300 mg
Preheat the oven to 375°F. Line an 8x8 pan with parchment paper or aluminum foil and spray with non-stick cooking spray. In a medium bowl, combine the cherries, blueberries, and raspberries with the Very Berry Cheesecake Blend, sugar, and flour. Use a rubber spatula to slightly mash up the fruit as you toss everything together. Set aside while you prepare the dough.
In a large bowl, whisk together the flour, sugars, baking powder, and salt. Add the butter and use a pastry cutter or food processor to mix in until coarse crumbs form. In a small bowl, whisk together the egg and vanilla. Add the egg mixture to the dough and mix until combined (using a fork, spoon, or your hands). Press half the dough into the bottom of your prepared pan, patting it down evenly in one layer. Spread the berry mixture evenly over the dough. Crumble the remaining dough overtop. Bake in preheated oven for 35-40 minutes, until dough is golden brown. Let cool completely before cutting into bars.