We’ve been trying to eat healthier, so I’ve started serving blueberry yogurt to Lulu as a late night snack instead of one of my decadent desserts. Blueberries are delicious and packed with antioxidants. Many studies have concluded that a diet high in antioxidant foods prevents heart disease, cancer and reduces blood pressure. I typically serve the yogurt with unsweetened green tea (another antioxidant) mixed with vanilla soy milk.
1. Info for Blueberry Yogurt
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 4
- Calories: unavailable
2. Ingredients for Blueberry Yogurt
- 1-1/4 cups low-fat plain yogurt
- 3/4 teaspoon raspberry extract
- 2-3 tablespoons raw honey, to taste
- 1 (4-ounce) package fresh blueberries
- 2 teaspoons sugar (I used turbinado sugar)
- 1 dozen fresh mint leaves, finely chopped
- Rinse the blueberries and pat them dry with paper towels. Place the blueberries in a bowl. Sprinkle with sugar. Add finely chopped mint. Toss the blueberries to ensure all the blueberries are coated with sugar. Some juice will form at the bottom of the bowl. Toss occasionally. Let stand for 10-15 minutes. Reserve 4 blueberries for garnish later.
- In a separate bowl, combine the yogurt, raspberry extract and honey.
- Be organized. Line up 4 small clear glasses. Spoon about 2 tablespoons of blueberries (without their liquid) into each glass. Create an even layer.
- Slightly blend the remaining blueberry juice from the fruits with the yogurt. Do not over-mix, so you can still see a pretty swirl.
- Fill the glasses with yogurt until you reach the top of the glass. Garnish with a blueberry, a small mint leaf and dust with powdered sugar.
- Pair blueberry yogurt with a cup of green tea with vanilla soymilk. (Count 1 part green tea per 1 part vanilla soy milk). Dust a little powdered sugar as decoration, if you like.
- Dig in!