SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Spooky Blueberry Smoothies

Makes: 2 to 3 servings
Start to Finish 10 mins
Spooky Blueberry Smoothies
  • 1 6  ounce carton  low-fat lemon yogurt
  • 1  cup  milk
  • 1  cup  frozen unsweetened blueberries
  • 1  cup  frozen unsweetened blackberries
  • 1 - 2  tablespoons  honey or sugar
  • 1  recipe  Ghostly Meringue Eyes

1. In a blender combine yogurt, milk, blueberries, and blackberries. Cover and blend until smooth. Blend in desired amount of honey. Pour into glasses. Serve immediately, with Ghostly Meringue Eyes. Makes 2 or 3 servings.

Ghostly Meringue Eyes
Makes: 48 servings
Bake 300°F 10 mins Stand 30 mins Stand 40 mins  in oven with heat off
  • 2  egg whites
  • 1/2  teaspoon  vanilla
  • 1/8  teaspoon  cream of tartar
  • 2/3  cup  sugar
  •  black or dark brown candy-coated milk chocolate pieces

1. Place egg whites in a large mixing bowl; let them stand at room temperature for 30 minutes. Preheat oven to 300 degrees F. Line two large baking sheets with foil or parchment paper; set aside.

2. Add vanilla and cream of tartar to egg whites. Beat with an electric mixer on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating about 4 minutes on high speed until stiff peaks form and sugar is almost dissolved.

3. Place meringue in a pastry bag with a 1/2-inch open round tip. Pipe meringue onto the prepared baking sheets in pairs of 1- to 2-inch mounds that touch each other, forming eyeballs. Place the eyeball pairs about 1 inch apart. If desired, make some round and some oval. Gently press a black or dark brown candy-coated milk chocolate piece off-center into each mound to make googly eyes. Bake in the preheated oven on two oven racks for 10 minutes. Turn oven off. Let meringues dry in oven with door closed for 40 minutes. Remove from oven; cool completely on cookie sheets. When completely cooled insert the pointed end of a 6- to 8-inch wooden skewer into the bottom center of each meringue. Makes about 48 pairs.

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe