ADVERTISEMENT
Vanilla Bean and Blueberry Yogurt Topper
Vanilla Bean and Blueberry Yogurt Topper
0 Reviews
From: Diabetic Living Magazine
Add a twist of sweet, fruity flavor to your morning yogurt with this Vanilla Bean and Blueberry Yogurt topper.
- By: Diabetic Living Magazine
Ingredients 8 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
- ½ vanilla bean
- 2 tablespoons granulated sugar (see Tip)
- ½ teaspoon cornstarch
- ¼ cup water
- 1½ cups fresh blueberries
- ½ teaspoon finely shredded lemon peel
Preparation
-
Prep
-
Ready In
- Split vanilla bean in half lengthwise. Using the tip of a paring knife, scrape out the tiny seeds. In a medium saucepan combine vanilla seeds and pods, sugar, and cornstarch. Stir in the water. Cook over medium-high heat until mixture begins to boil, stirring constantly. Stir in the blueberries. Boil for 1 minute, stirring constantly. Remove and discard vanilla pods. Remove from heat. Stir in the lemon peel. Let cool.
- Serve over yogurt.
- Tip: To use a sugar substitute, choose from Splenda® Sugar Blend or Equal® Sugar Lite. Follow package directions to use product amount equivalent to 2 tablespoons sugar. Nutrition Facts Per Serving with Substitute: same as below except 24 calories, 6 g carbohydrate, 4 g total sugar.
- Serving size: 2 tablespoons
- Per serving: 29 calories; 1 g fiber; 7 g carbohydrates; 6 g sugars; 1 mg sodium;
- Carbohydrate Servings: ½
- Exchanges: ½ other carbohydrate
