U-pick options are a great way to gather mounds of fresh blueberries in the summer and who doesn’t want a fresh, cool dessert that is a cinch to make and keep on hand.
Courtesy of Kim Beavers
Frozen Yogurt Covered Blueberries
- 1 cup of vanilla Greek yogurt (or flavor of choice) – aim for low sugar yogurt
- 1 cup of washed blueberries
Gently stir ½ of the blueberries at a time into the yogurt, being careful not to crush them.
Fish them out of the yogurt with a spoon allowing excess to drip off. Carefully place them on a parchment lined cookie sheet. Repeat steps with the remaining blueberries.
Once all the berries are dipped, place the cookie sheet, uncovered in the freezer for about 2 hours, or until the berries are frozen solid. Then, remove them from the sheet pan carefully with a spatula and place in an air-tight container to store in the freezer. They will store for up to one month.
Yield: 4 servings (Serving size: ~ ½ cup)
Nutrition Breakdown: Calories 82, Fat 1.5g (1.0g saturated fat), Carbohydrate 10g, Fiber 2g, Protein 6g.
Diabetes Plate Plan: ½ Fruit ½ Dairy
Photo courtesy of Kim Beavers