4th of July Inspired Ruvi Recipes

RUVI 4TH POPSICLES

• 4 oz. Orange juice
• 1 Ruvi Active

• 1/4 cup vanilla Greek yogurt
• 2 Tbsp. Coconut cream

• 4 oz. water
• 1 Ruvi focus
• 1/4 cup frozen blueberries

1. Mix 4 ounces orange juice and Ruvi Active in a shaker bottle. Fill the molds 1/3 and place into the freezer and let it freeze for about 2 hours.
2. Next mix greek yogurt and coconut cream. Take the popsicle molds out of the freezer and divide the mixture among the popsicle molds filling the next 1/3. Freeze for another 2 hours.
3. Lastly, puree the blueberries, Ruvi focus and water. Take the molds out of the freezer and divide the puree evenly among the molds to fill. Freeze for 2-3 more hours or overnight!

FRUIT FLAG + HIGH PROTEIN RUVI FRUIT DIP

• Strawberries
• Bananas
• Blueberries
• 1 1/2 cups cottage cheese
• 1/2 cup milk
• 1 oz packet Jello Brand sugar free white chocolate pudding mix
• 2 tsp. Ruvi Active

1. Cut bananas into slices, then use a star cutout on them as well as you prefer.
2. Create your American flag by skewering four 12 inch skewers of alternating strawberries and bananas. Create an additional four skewers with half alternating strawberries and bananas and the remainder blueberries.
3. To make the fruit dip, blend well and serve alongside your fruit American flag!

BLUEBERRY BALSAMIC CAPRESE SKEWERS

• 24 cherry tomatoes (appx. 1 pint)
• 16 oz block of fresh mozzarella cheese for stars
• 24 fresh basil leaves
• 24 blueberries
• 12 6" wooden skewers

• 1 Ruvi Focus
• 1/2 cup balsamic vinegar
• 1/3 cup frozen blueberries
• 1 Tbsp. honey
• 2 tsp. lemon juice

1. On each skewer place a blueberry, followed by a cherry tomato, basil leaf, mozzarella star, another basil leaf, cherry tomato and finish with a blueberry. This will make 12 skewers.
2. To make the blueberry glaze: In a small saucepan over medium heat, combine blueberries, Ruvi Focus, balsamic vinegar, honey and lemon juice. Whisk until well combine. Bring to a boil smashing blueberries occasionally. Turn the heat down to medium low and simmer 10 minutes, stirring occasionally, until the blueberries have broken down and the mixture is reduced to half.  The consistency should be syrupy.
3. Drizzle the skewers with the glaze and enjoy!

PATRIOTIC FRENCH TOAST CASSEROLE

• 16 oz. loaf of sourdough bread, cut into 1 inch pieces
• 6 eggs
• 1 1/2 cups milk
• 1/2 cup plain Greek yogurt
• 1/3 cup maple syrup
• 2 tsp. vanilla
• 1 tsp. cinnamon
• Fresh strawberries + blueberries

• 1/2 cup cream cheese
• 2 Tbsp. maple syrup
• 5 Tbsp. milk
• 1 Tbsp. Ruvi Active

INSTRUCTIONS

1. Spray a 9x13 baking dish with nonstick spray and layer with your bread.
2. In a large bowl, whisk together eggs, milk, Greek yogurt, maple syrup, cinnamon and vanilla, then pour the egg mixture over top of the bread, making sure each piece is nicely coated. Cover and refrigerate for minimum 4-5 hours, but best overnight.
3. Preheat oven to 350 degrees. Cover the casserole with foil and bake for 25 minutes.  Remove the foil and bake for an additional 20 minutes, until the top golden.
4. For the glaze combine all ingredients except Ruvi and blend or mix well with a hand mixer. Use half on the casserole. Add Ruvi and mix again adding extra milk if needed. Drizzle the remaining red glaze over the casserole and top with fresh strawberries and blueberries.