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" Cosmo for Latinas&amp;#039; Editor-in-Chief chatted with Cuban Chef Pep\u00EDn to get his tastiest blueberry recipes. Not only are these muy rico, they&amp;#039;re also good for you! Blueberries have only 80 calories per cup, are fat-free, and are a good source of fiber and vitamin C. Bring these quick and simple treats to your next fiesta!  Blueberry Sangria 1-1/2 cups ready-to-serve blueberry juice 1-1/2 cups chilled white wine or apple juice 1/4 cup orange-flavored liqueur, optional 1 orange, sliced 1 lemon, sliced 1 cup fresh blueberries 1-1/2 cups chilled lemon-lime soda, such as Sprite In a 2-quart pitcher, combine blueberry juice, wine and liqueur, if used. Add orange and lemon slices and fresh blueberries. Chill until ready to serve. Just before serving, stir in soda. Serve in tall glasses over ice cubes, if desired. YIELD: 6 servings (about 1 quart liquid) Blueberry Mojito 1 cup fresh mint leaves 1 tablespoon fresh lime juice  1 teaspoon sugar 4 tablespoons blueberries, fresh or frozen, divided  1/2 to 3/4 cup lemonade splash of club soda 1 ounce light rum 1/2 ounce dark rum Mint sprig and lime slice, for garnish In a tall 16-ounce glass, add mint leaves, lime juice and sugar; mash the ingredients with the back of a spoon or a &amp;quot;muddler&amp;quot; until fragrant. Add 2 tablespoons of the blueberries and mash until juicy. Fill the glass three-quarters with ice. Add lemonade until the glass is two-thirds full. Add splash of soda, light rum and remaining blueberries; stir. Slowly pour dark rum into the drink so it floats on top. Garnish with a sprig of mint and slice of lime; serve immediately. YIELD: 1 portion Pink &amp;amp;amp; Blueberry Lemonade 1/3 cup sugar 1-1/4 cups fresh blueberries, divided 1/2 cup of lemon juice In 1 quart glass measuring cup, combine sugar, 2 tablespoons of the blueberries and 1/2 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: Fill with water and free. 36 berries equals about 1/4 cup. YIELD: 1 quart (4 servings) Blueberry-Pineapple Salsa 2 cups fresh blueberries 1 cup finely diced pineapple 1/4 cup diced red onion 3 tablespoons chopped fresh cilantro 1/2 table spoon grated lime zest 1 jalapeno pepper, seeds and membrane removed and minced 2 to 3 tablespoons fresh lime juice salt Combine blueberries, pineapple, onion, cilantro, lime zest and half of the jalapeno in a medium bowl. Stir in 2 tablespoons of the lime juice and salt to taste. Add additional lime juice and jalapeno, as needed. YIELD: 3 cups Blueberry Waldorf Salad 1 cup fresh or thawed frozen blueberries, divided 1/4 cup vegetable oil 2 tablespoons orange marmalade 2 teaspoons lemon juice 1 teaspoon Dijon mustard 1/4 teaspoon salt 4 cups (about 4 ounces) baby spinach 1 tart apple (e.g. Granny Smith), cored and thinly sliced 2 ribs celery, cut into 1-1/2-inch matchsticks (about 1 cup) 1/3 cup pecan or walnut halves, toasted To prepare dressing: In a blender container, combine1/2 cup of the blueberries, oil, marmalade, lemon juice, mustard and salt; blend until a smooth, thick dressing forms. In a bowl, toss spinach with apple slices, celery, pecans and remaining 1/2 cup blueberries. Arrange equally on four serving plates. Just before serving, blend dressing again until smooth; drizzle over the salads. Serve immediately. YIELD: 4 servings Blueberry-Shrimp Salad With Lemon Vinaigrette 1/4 cup vegetable oil 2 tablespoons lemon juice 1 teaspoon sugar 1/8 teaspoon salt 1/8 teaspoon ground red pepper 12 ounces (about 20) cooked medium-size shelled, deveined shrimp 6 cups mixed salad greens 1 1/2 cups fresh blueberries 1/3 cup toasted walnut pieces 1/3 cup edamame or green peas, cooked and cooled 1/3 cup crumbled feta cheese In a small bowl, whisk together vegetable oil, lemon juice, sugar, salt and red pepper. Remove 3 tablespoons of the vinaigrette to a large salad bowl; add shrimp and toss; let stand 5 minutes. Add salad greens and blueberries; toss with shrimp. Evenly divide salad onto four plates; sprinkle each serving with walnuts, edamame and cheese. Drizzle with remaining vinaigrette. YIELD: 4 portions "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.cosmopolitan.com/entertainment/news/a10411/6_Delicious_Blueberry_Cocktail_Recipes/>