Friday, July 8, 2011

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.


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