Author and co-host of Cook Yourself Thin on the Lifetime channel, Allison Fishman shares a recipe from her new book, You Can Trust a Skinny Cook: Wild Blueberry and Peaches Bread Pudding.(2:42)

CRN’s nationally syndicated “What’s Cookin’ Today with Paul and Mike” spotlights the many health and flavor benefits of frozen Wild Blueberries.
Click icon to play/pause.(5:11)

Food Network chef and author of The Ten Things You Need to Eat, Dave Lieberman, shares his Lemon Blueberry Poundcake recipe featuring frozen Wild Blueberries. (3:13)

White Barn Inn Chef Jonathan Cartwright prepares Wild Blueberry Granola French Toast. (4:19)

Healthy living expert Mariel Hemingway shares her fresh and simple approach to healthy and hearty eating with recipes from her book Mariel’s Kitchen. (4:07)

White Barn Inn Chef Jonathan Cartwright prepares venison loin with Wild Blueberry sauce. (4:54)

WBA Nutrition Advisor and Spokesperson, Susan Davis, MS, RD, explains how to get on the right nutritional track. (3:07)

Produce for Better Health Foundation’s Fruits & Veggies-More Matters health initiative PSA.
Click icon to play/pause.(1:00)