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Blueberry greek yogurt served in a bowl with blueberries and honey drizzled on top
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Blueberry Greek Yogurt

Blueberry Greek Yogurt uses fresh blueberries, which are a great source of antioxidants. Blueberries can easily be swapped with strawberries, raspberries, blackberries for delicious flavor variants.
Course Breakfast
Cuisine American, Indian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 Portion
Calories 219kcal
Author Richa

Ingredients

  • 1 cup Blueberries
  • 1 cup Greek Yogurt plain and unsweetened
  • ½ teaspoon Pure Vanilla Extract
  • ½ teaspoon Honey (optional)

Instructions

  • Add blueberries and 3 tablespoons water to a pan and bring to a boil. Simmer for 5-7 minutes till the berries break down and start becoming mushy. Set aside to cool. The blueberry coulis will thicken up as it cools.
  • Once the blueberry coulis is cool, mix together Greek yogurt, blueberry coulis, vanilla extract and honey, if using. Refrigerate for up to 5 days.

Notes

I've tried blending the blueberries into a puree instead of cooking it, but it changes color a bit. You can also go ahead and puree it instead of cooking if you don't care as much about the color of the yogurt.

Nutrition

Calories: 219kcal | Carbohydrates: 32g | Protein: 21g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 74mg | Potassium: 396mg | Fiber: 4g | Sugar: 24g | Vitamin A: 80IU | Vitamin C: 14mg | Calcium: 220mg | Iron: 1mg