1 cup plain greek-style yogurt
1 teaspoon lemon zest, chopped fine
2 teaspoons fresh squeezed lemon juice (approximately 1/2 of a lemon)
1/4 cup pure maple syrup
1/4 teaspoon ground cinnamon
1 cup fresh blueberries
In a small bowl, mix yogurt, zest, lemon juice, maple syrup, cinnamon and salt. Fold in blueberries. Divide between 4 ramekins or small bowls and top with a few additional blueberries. Serve.
[donotprint]This recipe is the result of many many trials that resulted in total bombs, i.e. fruit soup. This recipe is either a very thick soup or a light pudding; either way it’s a nutritious and delicious snack.[/donotprint]
2 cups fresh blueberries
1/2 cup low-fat cream cheese
1/2 cup plain greek yogurt
2 tablespoons honey
Put all ingredients in a blender and mix until smooth. Position strainer over bowl and pour blueberry mixture through strainer, stirring occasionally to move things along. Discard contents of strainer.
Pour strained blueberry mixture into small bowls or ramkins. Cover and chill for 4 hours or overnight. Serve topped with whipped cream.
This is a great way to use up muffins that the kids aren’t into eating on their own any more. Save random bits of cake in the freezer for this recipe. There is no limit to replacements and adjustments that can be made. The only neccessity is a red fruit on the top
1/2 cup cake or muffin pieces
1/2 cup lowfat vanilla or strawberry yogurt
1/4 cup fresh blueberries
1/4 cup mandarian oranges
10 whole red grapes
2 teaspoons of sweetened shredded coconut (optional)
In each clear 6 ounce cup layer 2 tablespoons cake or muffin pieces, 2 tablespoons yogurt, 1/2 teaspoon coconut, 2 tablespoons blueberries, 2 tablespoons oranges, 2 tablespoons cake or muffin pieces, 2 tablespoons yogurt, 1/2 teaspoon coconut, and 5 grapes.
Makes 2 trifles
Prep time: 10 minutes
Note: If you are feeding children under the age of three, be sure to chop or at least halve the grapes.