Monday, March 16, 2009

Yogurt and Blueberries

32 oz Stonyfield lowfat plain yogurt
16 oz Trader Joe's frozen organic wild blueberries, thawed

To thaw the blueberries, you just cut open the bag, empty the blueberries into, say, an empty yogurt container, and put them in the refrigerator; they stay good for about two weeks.

[NOTE FROM POPPYLABS 6/27/09: Nevermind thawing the blueberries, just empty them into a yogurt container and keep them in the freezer.]

blueberry compote

For compote, you just use 16 oz Jewel frozen blueberries or any other frozen berries. Cut open the bag and empty half of the berries into a saucepan. Add 2 tablespoons honey and cook over medium-high heat, stirring occasionally, for about 10 minutes or until the berries have started to break down. Add the other half of the berries and cook for 10 more minutes. Cool and put in a container; these also keep in the refrigerator for about two weeks.

All right now, stir up the yogurt and scoop about two-thirds cup into a bowl or into some takealong containers. Scoop a good amount of blueberries or compote on top of the yogurt.

Eat every day until the yogurt and blueberries are eaten up.

Per 2/3 cup yogurt and 1/4 cup blueberries, 100 calories
Per 2/3 cup yogurt and 1/4 cup blueberry compote, 167 calories