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Author Notes: Who doesn't want to have ice cream for breakfast, right? Well, maybe not real ice cream but something that totally feels like ice cream but isn't. Mixing frozen berries, yogurt, cardamom, & maple syrup together results in a refreshing, healthy breakfast.
I encourage you to use bilberries rather than 'regular' blueberries both for their vibrant color and for their taste. If you, however, can't find bilberries, blueberries will be just fine. You can, of course use other berries, like raspberries and blackcurrants, as well. And why not add some cacao nibs?
Because we're talking about breakfast here and granola is such a staple on my breakfast table, we'll of course sprinkle some on top. The granola you see in the pictures is adapted from Megan Gordon's granola (recipe can be found here: http://www.thefauxmartha...). It's one of the best granolas I've ever made. I like to add millet and some extra seeds to my batch.
This makes a perfect breakfast enjoyed on a patio on warm summer mornings! —Sini | My Blue&White Kitchen
Serves serves one hungry soul or two as a side
For the frozen yogurt:
grams (½ + ⅓ cups; 2 dl) Greek yogurt
grams (1 ⅓ cups; 3 dl) + 35 g (¼ cup; ½ dl) frozen bilberries
teaspoons ground cardamom (preferably freshly ground)
tablespoons maple syrup
- Blend yogurt, 200 g bilberries, cardamom, and maple syrup in a blender until smooth. Add the remaining blueberries and mix with a spoon (we want these berries to remain whole for some additional texture).
- Serve with granola on top. Enjoy!