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Vanilla Bean and Blueberry Yogurt Topper

Vanilla Bean and Blueberry Yogurt Topper

Name: Vanilla Bean and Blueberry Yogurt Topper
Total time: 15 min
Ingredients: ½ vanilla bean; 2 tablespoons granulated sugar (see Tip); ½ teaspoon cornstarch; ¼ cup water; 1 ½ cups fresh blueberries; ½ teaspoon finely shredded lemon peel

Rating: Unrated

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

Diabetic Living Magazine

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Ingredients

½ vanilla bean
2 tablespoons granulated sugar (see Tip)
½ teaspoon cornstarch
¼ cup water
1 ½ cups fresh blueberries
½ teaspoon finely shredded lemon peel

Directions

Step 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.

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Step 2

Serve over yogurt.

Tips

Tip: To use a sugar substitute, choose from Splenda(R) Sugar Blend or Equal(R) 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 Facts

Serving Size: 2 tablespoons

Per Serving:

29 calories; 1 mg sodium. 7 g carbohydrates; 1 g fiber; 6 g sugar;

Exchanges:

1/2 other carbohydrate

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