Spring

Blueberry Lassi

by:
August 31, 2011
Author Notes

My husband hates to eat breakfast before work. I've countered with oatmeal, savory scrambles, pastries, etc. Behold the anti-breakfast breakfast. —Hilarybee

  • Makes 2 8 oz beverages
Ingredients
  • 1 1/4 cups Blueberries
  • 1 1/2 cups Yogurt (not Greek)
  • 1/2 lemon juiced
  • 2 tablespoons honey
  • 1/4 teaspoon freshly grated ginger
  • handful of icecubes
In This Recipe
Directions
  1. Combine blueberries, yogurt, lemon juice, honey and ginger in a blender. Pulse a few times to combine. Add the ice cubes and blend until smooth. Serve immediately.

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Dedicated locavore. I spend my weekends on the back roads (often lost!) looking for the best ingredients Ohio has to offer. I am often accompanied by my husband, Mr. Radar and our dog, Buddy. Born in West Virginia, raised in Michigan, I moved to Ohio for college and have lived there on and off since. I love to meet farmers and local producers. Cooking is an extension of this love. You can follow my move from government analyst to cottage industrialist and view the food I cook for my personal mad scientist on thistleconfections.com