Blueberry Granola Yogurt Food
BLUEBERRY FROZEN YOGURT
When frozen as directed, the yogurt will have a light granita texture that can be easily scraped with a fork. If you prefer a smoother texture, you can spin the yogurt mixture in an ice cream maker according to the manufacturer's instructions.
Provided by Giada De Laurentiis
Categories dessert
Time 10h35m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Combine 1/4 cup of the blueberries, 2 tablespoons water, 1 tablespoon honey and the thyme sprigs in a small heavy saucepan. Coarsely mash the blueberries using a fork or a potato masher. Place over medium-high heat and bring to a boil. Remove the pan from the heat, cover and let the mixture stand for 15 minutes. Uncover the pan and let the syrup cool slightly. Discard the thyme sprigs.
- Place the remaining blueberries, remaining 1/3 cup honey, yogurt, agave, lemon juice and cooled blueberry syrup in a blender or food processor. Blend until the mixture is almost smooth.
- Transfer the yogurt mixture to a shallow glass baking dish, cover and freeze until slushy, about 2 hours. Using a fork, stir to blend. Continue to freeze until firm, at least 8 hours or overnight. Using the tines of a fork, scrape the mixture into small serving bowls or glasses. Serve immediately.
BLUEBERRY GRANOLA YOGURT
Make and share this Blueberry Granola Yogurt recipe from Food.com.
Provided by Natalie K
Categories Breakfast
Time 3m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- In a cup add 1 Cup of Yogurt.
- After yogurt has settled, add granola.
- After granola, top with blueberries.
Nutrition Facts : Calories 468.8, Fat 22.8, SaturatedFat 7.6, Cholesterol 31.9, Sodium 128.3, Carbohydrate 49.3, Fiber 6.4, Sugar 27.3, Protein 17.8
HOMEMADE BLUEBERRY GRANOLA
Delicious homemade blueberry granola packed with tons of flavor! Sprinkle some of it on top of yogurt for breakfast, or enjoy it alone as a snack.
Provided by Leslie Jeon
Categories Breakfast
Time 40m
Number Of Ingredients 10
Steps:
- Preheat the oven to 325°F (162°C). Line a sheet tray with a silicone baking mat or parchment paper.
- In a large bowl, mix together the oats, coconut chips, chopped almonds, chopped pecans, sunflower seeds, salt, light brown sugar, maple syrup, and olive oil. Toss everything together until well combined. Spread the granola out onto the prepared baking sheet, then bake for 23-25 minutes, stirring the mixture around at least once during baking.
- blueberries: Remove the granola from the oven and let cool completely on the tray, then transfer to a bowl and toss with the dried blueberries. Enjoy!
- Store any leftovers in an airtight container for a few months.
YOGURT AND BLUEBERRY PIE WITH GRANOLA CRUST
Steps:
- Make the crust: Preheat oven to 350°F. In a food processor, pulse 1 cup granola with the sugar and cinnamon until fine crumbs form. Drizzle in butter, and process until combined. Add remaining 1/2 cup granola, and process until combined but mixture is still crumbly.
- Transfer to a 9-inch pie plate, and press mixture evenly into bottom and up sides. Refrigerate until firm, about 15 minutes. Bake until crust is golden and fragrant, about 10 minutes. Transfer to a wire rack to cool completely.
- Make the filling: Place yogurt in a cheesecloth-lined sieve set over a medium bowl; let drain at least 30 minutes. Discard liquid.
- With an electric mixer on medium-low speed, beat cream cheese until very smooth. Add sugar and vanilla; beat until smooth. Add strained yogurt, and beat on low speed until smooth.
- Pour filling into prepared crust, and refrigerate until set, 6 hours or up to 1 day. Just before serving, arrange blueberries on top, drizzle with honey, and cut into wedges.
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