Makes 2 servings
1 cup plain whole milk yogurt
1/2 cup canned pineapple plus 1/2 cup reserved juice
1 tablespoon Wholesome Sweeteners Organic Vanilla Flavored Blue Agave
1/2 teaspoon Neilsen-Massey Pure Lemon Extract
1 cup frozen blueberries
Clara Gillespie took home second place in KIWI’s 2011 Next Great Young Chef contest with this extra-delicious recipe.
In a blender, add the yogurt, blueberries, pineapple, reserved pineapple juice, agave, and lemon extract. Blend until smooth.
Divide evenly among two glasses and serve.
Carbohydrates: 40 g
Fat: 5 g
Protein: 5 g
Fiber: 3 g