Recipe Redo (Guilt-Free!): Dina Manzo's Blueberry Lemon Bellini
Lisa Lillien is the author of the popular Hungry Girl website and email newsletter, featuring smart, funny advice on guilt-free eating. She is also the author of nine books, six of which debuted at number one on the New York Times Best Sellers list. Read her PEOPLE.com blog every Monday for slimmed-down celebrity recipes and more.
Calling all reality-TV fans! I’m guessing you’re acquainted with Dina Manzo of The Real Housewives of New Jersey. The house spouse left the show during its second season, hosted her own show on HGTV, and JUST made her return on last night’s season 6 premiere. (At the time I’m writing this, I haven’t seen the episode yet, so assume hijinks ensued in the new episode and say, “OMG, can you believe ______ happened? I know, so crazy!”)
She’s also pretty fun on Instagram, especially when she posts pics of her pets — a two-legged pup named Gracie, Ladybug the fluffy cat, and a couple of hairless kitties named Botox and Grandma Wrinkles. If you like that, follow me on Instagram and check out snapshots of my fluffball cat and dog, Jackson and Lolly. (Yes, they really love each other that much!)
Another thing Dina and I have in common, aside from loving animals and social media? We both clearly enjoy a nice Bellini! I love the idea behind her berry-licious [premium title=”Blueberry Lemon Bellini” url=”https://www.people.com/people/premium/celebfood/recipe/0,,20710915,00.html”] recipe, but I know it can be made without adding that super-sugary syrup. My slimmed-down version is the perfect treat to accompany all your reality-TV viewing. (It’s also good for summer brunches and at-home happy hours.)
‘Til next time… Chew the right thing!
HG’s Blueberry Citrus Bellini
Makes 6 cocktails
1½ cups blueberries (fresh or thawed from frozen)
1 tbsp. fresh lemon juice
1 tbsp. granulated white sugar
1 750-ml. bottle Prosecco (or any sparkling white wine), chilled
1. Place blueberries, lemon juice, and sugar in a small food processor or blender. Puree until smooth.
2. Using the back of a spoon, firmly press puree through a strainer and into a small bowl. (Discard any solids left in the strainer.)
3. Evenly distribute strained puree among 6 champagne flutes, about 1 1/2 tbsp. each. Top with the wine, and enjoy!
1/6th of recipe (1 flute): 111 calories, 0g fat, 1mg sodium, 10g carbs, 1g fiber, 6g sugars,