Blueberry Lassi

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.

Serves 2

  • 1 pint fresh blueberries, frozen*
  • 5 tablespoon low fat plain Greek yogurt
  • or
  • 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!

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Nutrition Information

Blueberry Lassi

Servings per Recipe: 2

Amount per Serving

Calories:  169.6

Calories from Fat:  11.5

Total Fat:  1.4g

Saturated Fat:  .5g

Cholesterol:  2.6mg

Sodium:  22.3mg

Carbohydrates:  36.6g

Dietary Fiber:  3.7g

Protein:  5.7g

Sugars:  29.4g

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