Blueberry Vanilla Breakfast Cereal With Yogurt And Blueberry Preserves Recipes

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BLUEBERRY YOGURT POPS



Blueberry Yogurt Pops image

Provided by Food Network

Categories     dessert

Time 2h5m

Yield 6 servings

Number Of Ingredients 2

1/2 cup blueberry preserves
1 1/2 cups lowfat plain Greek yogurt

Steps:

  • Put the blueberry preserves into a quart-size heavy resealable plastic food bag and squeeze it into one corner. Put the yogurt into the bag and squeeze it gently with your hands to lightly mix; swirls of blueberry throughout the yogurt are fine.
  • Arrange 6 mini paper drink cups on a small baking sheet. Using scissors, cut about 1/2 inch off the corner of the bag and squeeze the swirled yogurt mixture into the cups, filling them about two-thirds full. Gently insert a 6-inch lollipop stick into each cup. The thickness of the yogurt should help the sticks stand upright.
  • Freeze for at least 2 hours before peeling off the paper cups and serving.

Nutrition Facts : Calories 117 calorie, Fat 1 grams, SaturatedFat 1 grams, Cholesterol 3 milligrams, Sodium 27 milligrams, Carbohydrate 21 grams, Protein 6 grams, Sugar 15 grams

BLUEBERRY VANILLA YOGURT POPSICLES RECIPE - (4.5/5)



Blueberry Vanilla Yogurt Popsicles Recipe - (4.5/5) image

Provided by á-6498

Number Of Ingredients 3

3 1/2 cups of low fat vanilla yogurt
2 cups blueberries, fresh or frozen defrosted
1 tablespoon honey

Steps:

  • In a small bowl, stir honey and blueberries together. Set aside. In a blender combine blueberries and 2 cups yogurt, blend until a smooth consistency is achieved Fill popsicle molds with 1½ cups yogurt. Layer blueberry mixture on top. Freeze 4-24 hours, until popsicles are frozen through. I like to freeze mine for 24 hours.

BLUEBERRY-VANILLA BREAKFAST CEREAL WITH YOGURT AND BLUEBERRY PRESERVES



Blueberry-Vanilla Breakfast Cereal with Yogurt and Blueberry Preserves image

I eat a lot of yogurt when I'm working, but without something crunchy on top I'm just not satisfied. That's where this breakfast cereal comes in. I always have some in my pantry and even in my freezer for when the need arises. Sometimes I'll skip the yogurt and just pour some in a big bowl with milk, which is why I call it cereal and not granola, but you can call it whatever you want.

Provided by Justin Chapple

Categories     main-dish

Time 1h40m

Yield Makes 8 cups (2 1/4 pounds)

Number Of Ingredients 11

1 1/2 sticks (12 tablespoons) unsalted butter
4 cups old-fashioned rolled oats (1 pound), such as Bob's Red Mill
3/4 cup all-purpose flour
3/4 cup packed light-brown sugar
1 teaspoon kosher salt
1/2 cup pure maple syrup
1/4 cup honey
1 vanilla bean, split and seeds scraped out, or 1 teaspoon pure vanilla extract
1 cup dried blueberries (6 ounces)
Plain Greek yogurt, for serving
Blueberry jam, for serving

Steps:

  • Preheat the oven to 300 degrees F. Line a large rimmed baking sheet with parchment paper.
  • In a small saucepan, melt the butter over low heat.
  • In a large bowl, toss the oats, flour, brown sugar and salt until well mixed.
  • Whisk the maple syrup, honey and vanilla seeds into the melted butter. Scrape the butter mixture into the bowl with the oat mixture and, using a rubber spatula, mix until the oats are evenly coated. Spread the oats in an even layer on the prepared baking sheet.
  • Bake the cereal for about 20 minutes, stirring two or three times, until golden and almost dry. Stir in the blueberries and bake for 5 minutes more. Let the cereal cool completely, stirring occasionally to break up the clumps, before serving.
  • Spoon some yogurt into bowls. Top with some cereal and jam and serve.

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