Blueberry Mango And Ginger Parfait Food

MAPLE BLUEBERRY PARFAIT

Steps:

• Cook 2 1/4 cups (3/4 pound) blueberries with 1/2 cup maple syrup in a 2-quart heavy saucepan over medium heat, stirring occasionally, until blueberries have burst, 3 to 8 minutes. Cool in an ice bath, stirring occasionally.
• While blueberry mixture cools, beat cream with remaining 1/4 cup maple syrup in a bowl using an electric mixer until it just holds stiff peaks.
• Stir lemon juice and remaining 1 1/4 cups blueberries into cooled blueberry-maple mixture.
• Spoon about 2 tablespoons blueberry mixture into each of 6 glasses and top with half of crumbled cookies and half of whipped cream. Repeat layering of remaining blueberry mixture, crumbled cookies, and whipped cream.
• Serve parfaits immediately.

MANGO, BLUEBERRY, AND GINGER FRUIT SALAD

Steps:

• Remove zest from 1 lime in strips with a vegetable peeler and cut any white pith from strips with a sharp knife. Squeeze 3 tablespoons juice from limes. Bring zest, water, and sugar to a boil in a 1-quart saucepan, stirring until sugar is dissolved, then boil, uncovered, about 3 minutes. Remove from heat and stir in lime juice. Let syrup stand 20 minutes, then remove zest with a slotted spoon and discard.
• Toss together mangoes, blueberries, and syrup in a large bowl and sprinkle with ginger.

BLUEBERRY AND MANGO SALAD WITH TAHINI GINGER DRESSING

Steps:

• Directions
• Prepare the dressing: add all ingredients for the dressing to a small bowl and whisk until everything is well combined. Adjust sweetener to your preference and adjust the water to get the consistency you prefer.
• Add 2 handfuls of spring salad mix to each plate and sprinkle ¼ of the blueberries, ¼ of the diced mango and ¼ of the pecans over the top.
• Drizzle the Tahini Ginger Dressing over the top, dividing it equally between the 4 salads.