Blueberries stand in for mangos in this antioxidant spin on the classic Indian yogurt treat. For an even more refreshing twist, try putting the blueberry lassi recipe through an ice cream maker to make blueberry lassi frozen yogurt. This recipe comes to us from Mehak of Measured in Pinches.
- 1 pint fresh blueberries, frozen*
- 5 tablespoon low fat plain Greek yogurt
- 5 tablespoons low fat soy yogurt
- 1 tablespoon nonfat milk or skim milk
- sugar, to taste
- 1/4 lemon, juiced
*To freeze fresh blueberries, wash and dry them, then spread them out on a plate, to avoid clumping. Place in your freezer until frozen. Try to use the blueberries within a few days of freezing them, as they loose flavor the longer they sit.
Place the blueberries, yogurt, milk, sugar and lemon juice into a blender. Blend until pureed. Taste for sweetness, adding more sugar or lemon juice to balance, if desired.
Pour into 2 glasses and enjoy!
Servings per Recipe: 2Amount per Serving
Calories from Fat: 11.5
Total Fat: 1.4g
Saturated Fat: .5g
Dietary Fiber: 3.7g
The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.