Recipe courtesy of U.S. Highbush Blueberry Council
Triple Citrus Blueberry Frozen Yogurt Cups
Ingredients
2 cups plain Greek yogurt
1 banana (1/2 cup), mashed
1 tablespoon honey
1 teaspoon orange zest
1 teaspoon lime zest
1 teaspoon lemon zest
2 cups blueberries, divided
1 1/2 cups granola
Directions
- Line 12 muffin cups with cupcake liners.*
- Reserve 6 tablespoons granola and spoon remaining granola onto bottom of cupcake liners.
- In a blender, combine yogurt, banana, honey, orange zest, lime zest and lemon zest and puree until blended.
- Stir in 1 cup blueberries.
- Spoon mixture over granola in cupcake liners, dividing evenly.
- Top with remaining 1 cup blueberries and reserved granola.
- Freeze until set, at least 4 hours.
Cook’s Note
*If using paper cupcake liners, let stand at room temperature about 5 minutes for easy release from pan. Foil liners release right out of the freezer without a stand time. Variation: Also delicious when made with vanilla Greek yogurt!