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Vanilla Bean and Blueberry Yogurt Topper
Diabetic Living Magazine
“Add a twist of sweet, fruity flavor to your morning yogurt with this Vanilla Bean and Blueberry Yogurt topper.”
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
1Split 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.
2Serve over yogurt.
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.