Description
Semi-homemade vanilla yogurt (it’s easy to make, I promise), blueberry puree swirl, crunchy golden cinnamon almond granola, and juicy fresh fruit.
Ingredients
- ½ cups Plus 1/3 Cup Blueberries, Divided Use
- 1 Tablespoon Honey
- 2 cups Plain Yogurt
- ¾ cups Powdered Sugar
- 1-½ teaspoon Vanilla Extract
- 1 dash Cinnamon (optional)
- 1 Ripe Peach, Peeled, Pitted, And Cut Into Small Chunks
- ½ cups Strawberries, Chopped
- ½ cups Granola (homemade, Store-bought, Or My Recipe)
- ½ cups Plus 1/3 Cup Blueberries, Divided Use
- 1 Tablespoon Honey
- 2 cups Plain Yogurt
- ¾ cups Powdered Sugar
- 1-½ teaspoon Vanilla Extract
- 1 dash Cinnamon (optional)
- 1 Ripe Peach, Peeled, Pitted, And Cut Into Small Chunks
- ½ cups Strawberries, Chopped
- ½ cups Granola (homemade, Store-bought, Or My Recipe)
Preparation
1. Place 1/2 cup of the blueberries in a small saucepan over medium heat. Cook the blueberries for five minutes, stirring occasionally and mashing with your spoon to begin to break down the blueberries. Stir in the honey, then remove pan from heat. Let it cool for a couple minutes, then place the mixture in the bowl of a food processor. Pulse until the blueberries are almost completely pureed. Set aside.
2. To make the yogurt, in a large bowl combine the plain yogurt, powdered sugar, vanilla, and cinnamon. Refrigerate until ready to serve.
3. In a small bowl, mix together the cut up peach, strawberries, and remaining 1/3 cup blueberries. Refrigerate until ready to serve.
4. When ready to serve, take the vanilla yogurt and blueberry puree out of the fridge. Spoon the blueberry puree into the bowl on top of the vanilla yogurt. Stir just a couple times to get large swirls of the puree and the yogurt. Get out two cups, and place 1/2 cup of the yogurt into each cup. Top each cup with 1/4 of the fresh fruit mixture, then top with two tablespoons of granola in each cup. Repeat layers with yogurt, fruit, and granola once more. Serve immediately. Enjoy!
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