Blueberrries with Blueberry Yogurt and Almond Crumble

Blueberries are on sale in the stores, so it is time to stock up, and put them in the freezer. They are a wonderful super food loaded with lots of nutrition too.

I made this light dessert with the blueberries. It is a nice light dessert, and not a lot of calories especially if you keep the portions small. :)

Ingredients: Serves about 6
Frozen yogurt:
1 1/2 C blueberries
1 tsp cinnamon optional*
1 T vanilla or almond extract
1 1/2 C plain yogurt
2 tsp lemon juice
1/3 C orange juice
1/3 C almond milk

1. There are 2 ways to make this. Make in your ice cream maker. 1. I have a Cuisinart that worked quick. 2. Blend in food processor or blender. Fold in the blueberries last. Then freeze in a pan or ice cube tray and then stir to soften a little. Then scoop.

Almond Crumble:
1/2 C old fashioned oatmeal
1/2 C shredded unsweetened coconut
1/2 C whole grain flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 to 1/8 tsp salt
1/4 C honey
3 T coconut oil
1/2 tsp almond extract or vanilla
1/3 C almond milk
1/2 tsp cinnamon optional

1. Measure and pour the first 6 ingredients in a bowl cut int he oil. Then slowly stir in the honey, extract, milk and cinnamon. Don't over stir.

2. Pour into a greased square pyrex. Bake at 350 for 10-15 min or till light golden.

3. Cut into portions and crumble into dish. (These taste yummy just as bars to eat too.)

Blueberry sauce:
3/4 C blueberries
3 T honey
1/2 tsp lemon juice
1 tsp ultra gel or other thickener

1. In a saucepan on the stove pour in all the ingredients. Then heat on med low. Till it thickens.

2. Scoop yogurt on to the crumble and then pour about 1 T of blueberry sauce on top.

Enjoy!