Tuesday, August 20, 2013

Blueberry-Zucchini Yogurt Served Three Ways

Since blueberries and zucchini are both in season right now, and farmer's markets all over the Northeast are teaming with both, we decided to take advantage this week and make a new breakfast smoothie that provides BOTH fruits and veggies, yet remains quite tasty. Since we made a whole bunch of it, we wound up trying our recipe three different ways, and really liked them all, so we're sharing all three!

 We made blueberry-zucchini smoothies, frozen yogurt drops, and squeeze yogurt pops. Before you judge- you can't even taste the zucchini and I didn't share with my kiddos that it was in there. They never suspected a thing...

You will need: (all amounts are approximate- use your taste to determine your preferences)

A small organic zucchini, peeled and chopped
A small organic apple, peeled and chopped (sweet varieties work best)
A pint or so of organic blueberries (frozen or fresh will work)
Organic Greek yogurt (I recommend raw)
Milk or coconut milk, to thin the mixture as necessary
Flax seed (optional)
Raw honey or maple syrup to sweeten, optional 


First, we combined our ingredients with an immersion blender. Here you see raw, organic yogurt, frozen blueberries (fresh are great too), chopped zucchini, chopped apple and flax seed.

Once blended, the mixture looked like this:

 Since I used frozen blueberries the mixture was quite thick, so I thinned it using some coconut milk.  (I added about half a cup, but you should add until you achieve the desired consistency.) Plain milk would also work quite well, I just had some coconut milk on hand and the combination of blueberry and coconut sounded so yummy. (It was- I recommend that you give it a try!) If you use fresh berries you may find no milk is needed.
I taste-tested the mixture to be sure all was well (if you like it on the sweeter side then just add some honey or maple syrup), then filled up my favorite freeze pop molds. (Check out my whole post on making homemade squeeze yogurt here.)
Once our yogurt pops were in the refrigerator, I remembered a great post from One Good Thing By Jillee about making frozen yogurt drops. Here's our two-year-old doing just that!

These were a big hit, by the way. Such a fun way to encourage even reluctant yogurt eaters to pop 'em in and give 'em a try!

Once our yogurt pops and yogurt drops were complete, it was time to make a smoothie. I added a touch more milk to thin the consistency of the original mixture some more, and voila! instant smoothie. Store this in a mason jar in the refrigerator for a couple of days so you don't have to make a new smoothie everyday. You just shake it up if the ingredients have begun to separate, and you're good to drink!

That wraps up my yummy blueberry-zucchini yogurt done three ways. What are you eating right now that's healthy and versatile?

By the way, we're making all this blueberry deliciousness because we're reading Blueberries for Sal this week in our Five in a Row homeschool.
Don't you just adore this book??

2 comments:

  1. Thank you for this recipe. I have used frozen spinach in smoothies for myself (when I was pregnant and trying to be healthy), which I can't really taste. Unfortunately my daughter was allergic to spinach as a baby, so I'm reluctant to give it to her these days. I never thought to use zucchini. Love it!

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    Replies
    1. Hi Jill,

      Thanks for the visit and the comment! Sorry to hear that spinach is a "no-go" for your daughter right now, but zucchini is a great one to mix into smoothies and other dishes because the flavor is so mild. Cucumbers and other squash are likewise mild and/or sweet enough to entice kiddos. My four year old has been begging for two weeks (probably prompted by the cooler weather setting in) for her pumpkin smoothies, which we traditionally make in the fall. It's so great to have her wanting more of the "good stuff". Good luck!
      Emily

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