Lemon Blueberry Yogurt - to try

 

Lemon Blueberry Yogurt | Gluten-Free | BoneCoach™ Recipes

SERVES: 4

TOTAL TIME: 15 minutes

Ingredients

2 cups fresh (or frozen, thawed) wild blueberries

2 tsp finely grated lemon zest

1 tbsp fresh lemon juice

2 tbsp pure maple syrup

2 tbsp chia seeds

2 cups plain coconut yogurt

Directions

1) Bring blueberries, lemon zest, lemon juice, and maple syrup to a simmer in a medium saucepan over medium heat and cook, stirring occasionally, just until blueberries begin to burst, about 5 minutes. Using the back of a fork, lightly mash the berries to release their juices. Increase heat to medium-high and bring to a boil. Cook, stirring occasionally, until juices are reduced by half, about 5 minutes.

2) Remove jam from heat; taste and add a bit more maple syrup if you prefer it to be sweeter. Stir in chia seeds, and let the jam cool slightly, then divide the jam into 4 jars. Top each jar with 1/2 cup of yogurt. Cover with a lid and chill until ready to serve. Can be kept in the fridge for up to one week.