Recipe 134: Blueberry Yogurt Cookies
A sweet treat you can feel good about
This is one of the many recipes that Aaron and I want to share with you. We are overjoyed for you to come with us on our journey as we put together different concoctions and laugh together (all while hoping to not burn our house down). We hope you enjoy these recipes as much as we have. We welcome you to a small, but intentional, part of our lives.
If you would like to read the post that accompanies this recipe, check it out here.
What You’ll Need
- Blueberries, 1 cup
- Greek Yogurt, 1 cup (optional for sweeter taste, use vanilla)
- Sliced Almonds, ¼ cup
- Parchment Paper
- Baking Sheet
How We Did It
1. Line baking sheet with parchment paper
2. Mix blueberries, yogurt and sliced almonds (mixture will turn a light purple)
3. Dollop mixture (about 2 inch diameter dollops) onto parchment paper.
4. Place in freezer for 1–2 hours.
5. Serve cold and enjoy!
A Final Note
Aaron and I had so much fun cooking this recipe together. We loved putting our own spin on it but we do need to give credit where it is due. This recipe is courtesy of my Aunt Rosemary. Thank you for always sharing wonderful recipes with us!
