No-Bake, Gluten-Free, Raw Blueberry Citrus Tartlets

This may be the best-tasting recipe we've made to date! And best of all? It's healthy! The "crust" is made from almonds, dates, and orange juice and the filling is made from 1.5 baskets of Terry Berries blueberries soaked overnight in a mixture of all-natural vanilla extract, brown sugar, and fresh-squeezed lemon and orange juice. Finally, it's garnished with a little bit of orange zest and voilà - you now have a healthy and sweet dessert that's also friendly for those with gluten allergies! Not to mention that this recipe is also great for our vegetarian and vegan friends!

Click the link below for a full list of ingredients and instructions.

Strawberry Breakfast Muffins with Lemon Cream Cheese Filling

These easy-to-make breakfast muffins are perfect for a busy family! Just bake the night before and grab one or two on your way out the door.

Prep Time: 25 minutes
Cook Time: 20 minutes
Serves: The original recipe says this serves 12, however we were able to make 15.

Ingredients:

• 1 – 1/2 cups all-purpose flour
• 1 cup sugar
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 eggs
• 2 tablespoons vegetable oil
• 1 clamshell of fresh Terry Berries, diced
• 8 ounces cream cheese, room temperature
• 1 egg
• 1/3 cup sugar
• 1 tablespoon all-purpose flour
• zest of half a lemon
• juice of half a lemon

Directions:

1. Preheat oven to 350 degrees. Grease a muffin baking sheet. In a medium bowl, combine flour, sugar, baking soda, and salt; give it a quick whisk. In a large bowl, beat the eggs and oil just until incorporated. Add  the dry ingredients to the wet ingredients a little at a time. Once fully incorporated, fold in fresh strawberries (We used the Confidence variety in our muffins). Set aside.
2. For the filling: Beat cream cheese until light and fluffy. Add egg, sugar, flour, zest, and juice and beat until smooth and creamy.
3. Spoon the batter into the muffin tins about 3/4 full. Then spoon the cream cheese filling on top of the batter. Bake for about 20 to 25 minutes or until the edges start to get golden brown.

 Original recipe can be found here.