Blueberries With Yogurt And Maple Blueberry Syrup Recipes

BLUEBERRY SYRUP

Steps:

• Simmer 12 minutes.
• Cool and bottle.

BLUEBERRY SIMPLE SYRUP

Steps:

• Mix blueberries, water, and sugar together using a whisk in a small saucepan over low heat until sugar is dissolved, about 5 minutes. Increase heat to medium and bring a gentle boil, stirring often, until syrup is thickened, about 15 minutes.
• Whisk lemon juice into syrup; serve immediately or cool.

BLUEBERRY SAUCE WITH MAPLE SYRUP

Steps:

• Combine blueberries, maple syrup, and lemon juice in a saucepan over medium heat.
• Stir until combined.
• Put the cornstarch into a small cup with water and whisk until smooth.
• Add the cornstarch mixture into the blueberries and turn up the heat, stirring constantly.
• When the sauce boils, reduce heat to medium high and stir until thickened, about 5 minutes.
• Once the sauce is thickened, you may choose to leave it whole berry, or purée it in a blender to desired smoothness.

QUICK BLUEBERRY FROZEN YOGURT

Steps:

• Place all ingredients in a food processor and blend until smooth. You can eat this straight away like a soft serve.
• If you want frozen yogurt you can scoop up like ice cream, chill the entire bowl in the freezer for 30 to 45 minutes. DO NOT leave the frozen yogurt in the freezer any longer as it will freeze into a large brick.

MAPLE BLUEBERRY PARFAIT

Steps:

• Cook 2 1/4 cups (3/4 pound) blueberries with 1/2 cup maple syrup in a 2-quart heavy saucepan over medium heat, stirring occasionally, until blueberries have burst, 3 to 8 minutes. Cool in an ice bath, stirring occasionally.
• While blueberry mixture cools, beat cream with remaining 1/4 cup maple syrup in a bowl using an electric mixer until it just holds stiff peaks.
• Stir lemon juice and remaining 1 1/4 cups blueberries into cooled blueberry-maple mixture.
• Spoon about 2 tablespoons blueberry mixture into each of 6 glasses and top with half of crumbled cookies and half of whipped cream. Repeat layering of remaining blueberry mixture, crumbled cookies, and whipped cream.
• Serve parfaits immediately.

BLUEBERRY MAPLE SYRUP

Steps:

• Combine the maple syrup, 1 cup of the blueberries and lemon juice in a medium sauce pan. Bring to a boil, then reduce heat to medium and boil for ten minutes. Let cool to lukewarm, then stir in the remaining ½ cup fresh blueberries. Store in the refrigerator.

BLUEBERRIES WITH YOGURT AND MAPLE-BLUEBERRY SYRUP

Steps:

• In a small heavy saucepan combine maple syrup, water, and 1 1/2 cups blueberries and simmer mixture, covered, 5 minutes. Pour mixture through a sieve into a bowl, pressing on solids, and stir in lemon juice to taste. Syrup keeps, covered and chilled, 2 days. Reheat syrup or bring to room temperature before serving.
• Serve remaining 6 1/2 cups blueberries topped with yogurt and maple-blueberry syrup.