Lovely Lady Cakes

Monday, August 18, 2014

Coconut and Yogurt Blueberry Crumble

The next time you host a brunch and want to impress your guests or family, try this quick and easy recipe.  Instead of the traditional yogurt and granola on the table spread, lets bump it up with the dessert bullet by adding a new creative way, using refreshing coconut milk, fresh blueberries, and yogurt.  This morning treat will have everyone full and chatty for the day.

Blueberries ranked second to the most popular berry. They are packed with not only antioxidants and vitamin c, but are full of dietary fiber and much more. Not only do I love their taste, but they are the perfect bite sized snack for adults or even kids.

The night before my guests arrived, I prepped an ice-cube tray by pouring coconut milk and yogurt in the tray and freezing them over night.  That same night I also froze fresh blueberries.  Then the next morning got out my dessert bullet and alternated the frozen blueberries, coconut milk and yogurt cubes in the chute.  Out of the bullet came a delicious cold puree of  fruit. I molded the puree into balls and placed on top of granola.  A modern twist on the traditional yogurt and granola, but this one is much tastier!

1/2 cup of blueberries (frozen)
1/2 cup of coconut milk
1/2 cup of yogurt
1/2 cup of your choice of granola or cereal.

Over night place blueberries in freezer.
Also, over night add the coconut milk and yogurt in an ice-cube tray to freeze.
The next morning, using the dessert bullet, alternate the blueberries, coconut milk, and, yogurt in the chute and push to make a cold puree.
Mold the puree into balls and place on top of cereal or granola.

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