CHILLED BLUEBERRY SOUP
Steps:
- 1. In a deep saucepan, bring the sugar, orange juice, wine or grape juice, and 1 cup water to a boil. Boil for 1 minute, stirring.
- 2. Add the berries and cook 1 minute more.
- 3. Remove from heat and let cool completely.
- 4. Purée the mixture, strain it through a fine sieve, and chill. Pour it into bowls and swirl in the yogurt just before serving.
BLUEBERRY-YOGURT POPSICLES
A quick blueberry popsicle made with only 3 ingredients for a healthier treat for your little ones. Grown-ups in our family love it, too.
Provided by Magda
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 8h10m
Yield 6
Number Of Ingredients 3
Steps:
- Combine yogurt, blueberries, and sugar in a blender. Puree until smooth. Pour into popsicle molds. Freeze overnight or until set.
Nutrition Facts : Calories 136.7 calories, Carbohydrate 29 g, Cholesterol 4.3 mg, Fat 1.4 g, Fiber 1.2 g, Protein 3.8 g, SaturatedFat 0.9 g, Sodium 47.5 mg, Sugar 26 g
QUICK CHILLED BLUEBERRY SOUP
When I serve this fruit soup on a warm summer evening, my guests are always delighted. Compliments abound for this sweet and creamy meal starter.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, combine the blueberries, water, sugar and allspice. Bring to a boil, stirring occasionally. Remove from the heat. , In batches, process blueberry mixture and yogurt until smooth. Cover and refrigerate until chilled. Serve with sour cream or yogurt if desired.
Nutrition Facts : Calories 188 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 36mg sodium, Carbohydrate 40g carbohydrate (35g sugars, Fiber 2g fiber), Protein 3g protein.
BLUEBERRY YOGURT POUND CAKE
This recipe turns a boxed cake mix into a scrumptiously moist low-fat coffee cake or dessert.
Provided by Kim
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 2h10m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).
- Mix cake mix and brown sugar together in a bowl; add yogurt, applesauce, water, vegetable oil, eggs, maple flavoring, and cinnamon. Beat on low speed with an electric hand mixer until blended. Scrape bowl and beat on medium speed for 4 more minutes.
- Toss blueberries with enough cinnamon to evenly dust each berry in a bowl. Fold blueberries into the batter. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 55 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 304.6 calories, Carbohydrate 47.4 g, Cholesterol 48.4 mg, Fat 11.1 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 2 g, Sodium 315.9 mg, Sugar 31.4 g
BLUEBERRY SOUP
The yogurt gives the soup its creamy texture, and the cinnamon gives it a wonderful aroma. Substituting fresh blueberries when they are in season makes this even better, though frozen work just fine.
Provided by SJG3483
Categories Dessert
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Blend all ingredients in a food processor except blueberries.
- Fold in blueberries.
- Serve chilled.
SWEET BLUEBERRY SOUP WITH YOGURT
Steps:
- Combine the blueberries, water, sugar, and cinnamon in a medium saucepan and turn the heat to medium. Cook, stirring occasionally, until the blueberries fall apart, 10 to 15 minutes.
- Cool the mixture a little, then puree in a blender, taking care not to burn yourself (or tarnish things with the blueberry juice, which will stain). Taste and add more sugar or cinnamon if necessary. Chill, then stir in yogurt or sour cream. Serve cold, garnished with more yogurt or sour cream.
Nutrition Facts : @context http, Calories 141, UnsaturatedFat 0 grams, Carbohydrate 36 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 32 grams
YOGURT BLUEBERRY "SOUP"
Make and share this Yogurt Blueberry "soup" recipe from Food.com.
Provided by yogiclarebear
Categories Breakfast
Time 7m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Place blueberries in a microwave safe bowl and defrost until thawed and warm.
- Mix in yogurt and sugar free syrup to taste, adding enough syrup to "soup" it up to your preference!
BLUEBERRY YOGURT PIE
Posted for Zaar World Tour. This pie is a bit tangy...especially if your blueberries are not too sweet! You may want to consider adding a little more sugar to the filling if you like a sweeter pie.
Provided by MsBindy
Categories Pie
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Butter and flour a 9 inch pie pan. Preheat over to 350°F.
- For the crust: Cream the butter and sugar.
- Add the egg and blend well.
- Combine the flour and baking powder and mix them into the wet ingredients to form a soft dough.
- With floured fingers, pat the sticky dough into the bottom of the pie pan. Push the dough up the sides of the pan.
- Refrigerate as you make the filling.
- Filling: Mix all the filling ingredients, except the blueberries until smooth.
- Put the berries into the pie shell and gently pour in the filling so the berries are coated and evenly distributed.
- Bake for 50-60 minutes until the crust is browned and the custard has set.
- Chill well.
SWIRLED BLUEBERRY FROZEN YOGURT
A silky homemade sauce is anything but vanilla when it comes to topping a scoop. These are the touches that make celebrations extra special. -Christina Seremetis, Rockland, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the blueberries, sugar and walnuts; let stand for 15 minutes., In a large container, layer a third of the frozen yogurt and half of the blueberry mixture. Repeat layers. Top with remaining frozen yogurt. Swirl mixture; freeze until firm., In a small saucepan, combine the chocolate, milk and vanilla. Cook and stir over low heat until chocolate is melted. Serve with frozen yogurt.
Nutrition Facts : Calories 221 calories, Fat 7g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 75mg sodium, Carbohydrate 36g carbohydrate (34g sugars, Fiber 1g fiber), Protein 6g protein.
BLUEBERRY SOUP
Categories Sauce Soup/Stew Berry Dairy Dessert Low Fat Low Sodium Wheat/Gluten-Free Blueberry Chill Healthy Bon Appétit
Yield 2 GENEROUS Servings
Number Of Ingredients 9
Steps:
- Bring first 7 ingredients to boil in heavy medium saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-low and simmer until berries are very tender, about 15 minutes. Discard lemon slices and cinnamon stick. Puree half of soup in blender or processor. Transfer all of soup to medium bowl and refrigerate until very cold. (Can be prepared 2 days ahead.)
- Divide soup between 2 bowls or large goblets. Serve with lemon wedges and dollop of vanilla yogurt.
STRAWBERRY YOGURT SOUP
An elegant chilled soup for the summer. This recipe is courtesy of Vita-Mix. If you are using a blender, cut the strawberries in quarters before adding to the container.
Provided by PaulaG
Categories Strawberry
Time 16m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place all ingredients in Vita-Mix or blender container in order listed.
- Cover and process until smooth.
- Serve immediately.
HOMEMADE BLUEBERRY GREEK YOGURT WITH FRUIT AT THE TOP
Make and share this Homemade Blueberry Greek Yogurt With Fruit at the Top recipe from Food.com.
Provided by Salt Lake Meal Swap
Categories Breakfast
Time 7h
Yield 9 pints, 9 serving(s)
Number Of Ingredients 5
Steps:
- Tools to Sterilize: 1 pan with lid, 9 glass pint jars, 9 pint jar lids, 1 ladle, 1 candy thermometer, 1 canning funnel, 1 stirring spatula (mine is extra wide), 1 metal stirring spoon.
- Other Tools: 1 small cooler, 1 teapot,1 blender.
- Sterilize all your cooking tools. This is easy to do. Put a few inches of water in the bottom of your pot. Put all the cooking tools you can fit inside. Put the lid on the pan. Simply steam the tools in the pan for a few minuets. or Wash all the tools in a dishwasher. or Heat water in your teapot and pour boiling water over your tools.
- Use a sterilized pint jar to measure out the 8 pints of milk into your pan. Put your candy thermometer in the pan and get your spatula ready.
- Turn your burner to less then medium heat. Slowly heat the milk while stirring the bottom of the pan from time to time. Heat milk to almost boiling (or 180 degrees).
- While milk is heating measure out the yogurt. Use one sterilized pint jar to measure out the Greek yogurt. Remember to stir your warming milk often.
- While milk is heating, heat water in your tea pot and pour it into your cooler. Close up the cooler to preheat it. Refill the teapot and heat some more water. Remember to stir your warming milk often.
- While milk is heating measure out the fruit topping ingredients into a blender and blend them. Place this blended topping inside the fridge to wait. Remember to stir your warming milk often.
- When milk has reached 180 degrees remove pan from heat and allow to cool to 110 degrees. The active cultures will be killed if they are stirred into milk any hotter then 110 degrees.
- While waiting for milk to cool down dump water out of your warmed cooler and place the empty pint jars inside of the empty cooler.
- Once milk has cooled to 110 degrees it is time to stir in the yogurt. In order to easily stir in the yogurt it helps to stir it with a little milk before adding it to the warm milk. Put half the yogurt in two jars and stir in warmed milk with each jar. Then pour the yogurt/ milk mix into the pot and stir it all together with the rest of the warmed milk. The used pint jars can still be used for culturing yogurt in them.
- Place your canning funnel on to one of your pint jars. Ladle yogurt/milk mixture into the pint jars, one will not be all the way full. Loosely cover each jar with a lid.
- Pour preheated water from your teapot into the bottom of your cooler. Close up cooler and let the yogurt culture.
- Culture in the cooler for 6-10 hours, you can add more hot water if you want. The longer the yogurt cultures the thicker it will be. I like to add hot water in the middle and culture for the whole 10 hours because I like my yogurt very thick.
- When yogurt has reached desired thickness remove the jars from the cooler. Dump the water out of the cooler.
- Get your fruit topping out of the fridge and spoon it onto the top of each of your yogurt cultures, for a fruit at the top effect. Replace the lids tightly on each pint jar.
- Store pint jars of yogurt in the fridge until you are ready to eat them.
Nutrition Facts : Calories 286, Fat 2.9, SaturatedFat 1.8, Cholesterol 15.7, Sodium 279.5, Carbohydrate 46.7, Fiber 0.9, Sugar 21.8, Protein 19.1
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