Strawberry Syrup: Freeze Dried Berry Food Storage Recipes
And possibly, my favorite of all. Only because I LOVE fresh strawberries on vanilla ice cream and this is as close as I can get in the winter!
Strawberry Syrup
1 1/2 c. freeze dried strawberries
2 c. water
1/2 c. sugar
1 T. lemon juice
Mix ingredients together in blender until smooth. Serve over pancakes, cheesecake, ice cream, angel food cake etc.
Blueberry Syrup: Freeze Dried Berry Food Storage Recipes
So why just stop at raspberry syrup? Freeze dried berries also come in blueberries (full of anti-oxidants) and strawberries (check out the recipe for strawberry syrup on Wednesday’s post!)! Not to mention that real blueberry or strawberry syrup (not that Hershey’s strawberry FLAVORED syrup) is extremely expensive and in some areas hard to find. Now you can make it from your food storage for cheaper and have it taste FRESH. (Have I mentioned that I love the freeze dried berries because they taste FRESH?! 
Blueberry Syrup
1 1/2 c. freeze dried blueberries
2 c. water
1 1/2 c. sugar
1/2 t. lemon juice
Mix ingredients together in blender until smooth. Serve over pancakes, cheesecake, ice cream, angel food cake etc.
Raspberry Syrup: Freeze Dried Berry Recipes
I have to say that this is my NEW favorite topping on almost everything and that I’m drooling just writing this post! It is so easy to make (just blend it all in the blender…and you know how I LOVE my blender), is entirely delicious and tastes FRESH. In the bleak of the winter it’s nice to have a slight taste of heaven. Especially, if you’re like me and your all time favorite dessert is vanilla ice cream with fruit (or fruit sauce, as the case may be) you will love having this around! But remember, it tastes good on so many other items: cheesecake, french toast, trifle, and the list goes on and on!
Raspberry Syrup
(makes about 2 cups)
1 1/2 C. freeze dried raspberries
2 C. water
1/2 C. sugar
1 T. lemon juice
Blend ingredients in blender. If you want it warm, make sure to transfer it to a microwave safe container and heat until warmed through.
Low-Fat Whole Wheat Blueberry Muffins-Ultimate Food Storage Recipes
We’re moving up in the world! My good friend sent me this recipe, it was like it was meant to be! Not only have I tried a MILLION (okay, maybe a slight exaggeration) muffin recipes trying to find one that is light and fluffy but I was also in the middle of all my freeze dried berry experiments. With a couple of modifications this recipe became PERFECT for food storage….AND delicious (as in the BEST homemade muffins I’ve ever made/eaten). I even brought these to a luncheon and they were devoured-whole wheat, oats, beans, freeze dried berries and all! p.s. I’m pushing you guys and only listing the beans for the recipe, if you haven’t tried it by now-you’re entirely missing out! If you’re still nervous, you can watch a video of how I cook my beans and store them in smaller amounts for baking by clicking HERE. And remember, using beans in place of oil and butter doesn’t change the taste and it actually IMPROVES the texture, making it very moist, light, and fluffy!
Low-Fat Whole Wheat Blueberry Muffins
2 cups whole wheat flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
4 eggs (1/4 c. dry egg powder + 1/2 c. water)
2 cups sour cream
1/2 c. + 2 T. bean puree
2 cups light brown sugar
2 cups rolled oats
2 cups blueberries (1-1/2 c. freeze dried blueberries, hydrated and drained)
2 tbsp. sugar
Preheat the oven to 375 degrees. Line two 12 cup muffin tins with paper liners. (This recipe won’t work without them.) In a small bowl, combine the flour, baking powder, baking soda and salt; set aside.
In a large bowl, beat the eggs with the sour cream until thoroughly combined. Add bean puree and brown sugar. Stir in the oats. Fold in the flour mixture and then, very gently, fold in the berries. Fill the muffin cups 2/3 full. Drop a generous pinch of sugar onto the top of each muffin.
Bake the muffins for 25 to 28 minutes, or until the edges are medium brown and the tops are firm. Cool for 5 minutes; then remove muffins (in their papers) and finish cooling them on a rack. Makes 2 dozen muffins.
