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Categories:Viewed: 37 - Published at: 5 years ago
Ingredients
- 4 1/2 c. blueberries
- 1 1/2 c. pineapple juice
- 1 1/2 tsp. freshly squeezed lemon
- 3/4 tsp. vanilla
- vanilla yogurt (8 oz. container)
Method
- Set aside 1 1/2 cups blueberries to put in the bottom of soup bowls.
- Blend 3 cups of blueberries with 1 1/2 cups pineapple juice, lemon and vanilla.
- Refrigerate.
- Place blueberries in bottom of bowls.
- Serve with dollops of vanilla yogurt.