Vanilla Bean and Blueberry Yogurt Topper

Vanilla Bean and Blueberry Yogurt Topper

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From: Diabetic Living Magazine

Add a twist of sweet, fruity flavor to your morning yogurt with this Vanilla Bean and Blueberry Yogurt topper.

Ingredients 8 servings

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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


  • Prep

  • Ready In

  1. 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.
  2. 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.

Nutrition information

  • 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

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