[donotprint]My kid came up with the name. She comes up with a good many of the names actually, or at least makes serious contributions to the brainstorming sessions we have in the kitchen while stuffing our faces.
A whole english muffin could be used instead of bread slices, but cutting out the bread rounds takes very little time and is oh so cute. This recipe is also an easy opportunity for kids to have a big role in preparation.[/donotprint]
1/3 cup fresh blueberries
3 slices whole grain bread
1/3 cup plain yogurt
1 teaspoon sugar
1 teaspoon fresh squeezed lemon juice
Preheat oven to 400 F.
Wash berries and gently pat dry with a towel. Set aside to dry further.
Cut bread into 2″ rounds with cookie cutter or shot glass. Each slice should yield 3-4 rounds. Arrange rounds on ungreased baking sheet and set aside.
In small bowl, mix together yogurt, sugar, and lemon juice. Spoon approximately 1 teaspoon of yogurt mixture onto each of the bread rounds. Top with 1-3 blueberries depending on size of berries.
Bake for 5-8 minutes or until edges are golden and berries are starting to burst. Allow to cool for 2 minutes (blueberries can retain heat and be too hot for young children – when in doubt, cool longer). Transfer to plates with spatula and serve.