This is an easy blueberry yogurt recipe with 15 servings. You can freeze it for a refreshing snack in summer or keep chilled in the fridge. You can also substitute the blueberries for anything you’d like such as raspberries of strawberries and it is delicious when served with granola and topped with coconut for a breakfast treat.
If you don’t eat dairy it is easy to substitute the yoghurt with blitzed silken tofu. If you were going to eat the tofu yoghurt on its own then we recommend adding lemon juice for flavour.
620g Greek yogurt
5 teaspoons lemon juice
3 teaspoons vanilla extract
3 tablespoons of maple syrup or runny honey
2 teaspoons of ground cinnamon
- Add half of the blueberries, vanilla, lemon juice, syrup/honey and cinnamon to a small pan and heat slowly. Crush the blueberries (I used a potato masher but you can also use a fork or spoon) until the mix is a compote consistency.
- Stir in the blueberry mixture into the yogurt and the remaining blueberries, leaving some to go on top.
- If you want to freeze the yogurt spread the mixture over a large tin and sprinkle the remaining blueberries on top.
- Freeze for around 3 hours until firm.