Yield: 4 servings

¼ cup fat-free mayonnaise
2 Tbsp. chopped fresh basil
1 tsp. grated lemon zest
1 package Driscoll’s Blueberries, divided
1 clove garlic, minced
2 tsp. fresh lemon juice
1½ tsp. Dijon mustard
1 lb. ground turkey (7% fat)
3 Tbsp. plain dry bread crumbs
¼ tsp. salt
1/8 tsp. ground black pepper
4 lite 100-calorie multi-grain English muffins, toasted
4 tomato slices
4 lettuce leaves

Combine mayonnaise, basil, lemon zest and ½ package blueberries in a small bowl.  Mix well and reserve.

Combine remaining blueberries, garlic, lemon juice and Dijon mustard in a bowl; mash well with a fork. Add ground turkey, bread crumbs, salt and pepper. Mix until well-combined. Divide into 4 portions and form into 3½”-diameter patties.

Coat a grill pan with cooking spray and heat over medium-high heat. Add patties and cook 5  to 6 minutes per side or until a thermometer inserted into the center registers 175°F.

To serve, place 1 tomato slice, 1 lettuce leaf and a turkey burger on bottom half of each English muffin. Spread cut side of muffin tops with basil mayonnaise and place on burgers. Serve immediately.

PHOTO: DRISCOLL’S

Pink Blueberry Lemonade

Yield: 4 one-cup servings

1/3 cup sugar
1¼ cups fresh blueberries, divided
½ cup lemon juice
as needed,  water
as desired for garnish, lemon slices

In a 1-quart glass measuring cup, combine sugar, 2 Tbsp. of the blueberries and ½ cup water. Microwave on high until hot, about 1 minute.  Stir until sugar dissolves. Add lemon juice and enough water to make 1 quart. Chill.

Fill tall glasses with ice cubes, add chilled blueberry mixture and remaining berries, dividing equally. Garnish with lemon slices if desired.

To make blueberry ice cubes: Place 3 blueberries in each of 12 ice cube cups. Fill with water and freeze. Note: 36 berries equal about ¼ cup.

PHOTO: U.S. HIGHBUSH BLUEBERRY COUNCIL