eparate bowl, whisk together eggs, yogurt, orange rind and juice and
Fold blueberry yogurt into whipped topping.
Fold blueberries into yogurt mixture.
Pour into crust.
Freeze 3 hours.
Remove from freezer 20 minutes before serving.
In medium bowl bowl fold blueberry yogurt into whipped topping. Reserve 18 whole blueberries. Coarsely chop remaining blueberries. Fold chopped blueberries into yogurt mixture.
Spread in crust. Top with reserved blueberries. Freeze at least 4 hours or until firm.
Let stand at room temperature for 15 minutes before cutting. Garnish as desired. Store in freezer.
Blend blueberry syrup and Equal(R) into yogurt. Then beat the whipping cream until stiff. Fold whipped cream and then blueberries into yogurt. Spoon yogurt filling into pie crust.
Place in freezer for 2 hours, and then keep chilled in refrigerator for 30 to 60 minutes before serving.
Whisk together flour, sugar, soda, baking powder and salt; set aside. Combine orange juice, oil, vanilla, yogurt, egg and blueberries.
Combine all ingredients together until moistened. Spray muffin cups and bake at 400\u00b0 for 18 to 20 minutes.
Muffins can be sprinkled with sugar before baking or can be iced with powdered sugar icing after baking.
Combine flour, sugar, baking powder, baking soda and salt in large bowl.
Make a well in the center.
Combine orange juice, oil, vanilla, yogurt and egg.
Stir well.
Add to dry ingredients. Gently fold in blueberries.
Coat muffin tin with cooking spray. Divide batter into 12 muffin cups.
Sprinkle tops with sugar. Bake at 400\u00b0 for 18 minutes and tops are golden brown.
Remove from pan and let cool on wire rack.
Makes 12 muffins.
Mix together all-purpose flour, sugar, salt, baking powder and baking soda.
Make well in center and add vanilla, orange juice, vegetable oil, low-fat yogurt and egg.
Lastly, add blueberries. Stir until moistened.
Divide batter into 12 muffin cups (line with paper cups, optional).
Sprinkle a bit of sugar over muffins. Bake at 400\u00b0 for 18 minutes.
Combine 1st 5 ingredients.
Make well in center.
Combine next 4 ingredients.
Stir well.
Fold in blueberries.
Spray muffin pans with cooking spray.
Bake at 400\u00b0 for 18 minutes.
Makes 12 muffins, 150 calories each.
Combine first 5 ingredients in a large bowl.
Mix orange juice and next 4 ingredients; stir well.
Add to dry ingredients, stirring just until moistened.
Gently fold in blueberries.
Divide batter evenly among 12 muffin cups coated with Pam vegetable cooking spray.
Sprinkle 1 tablespoon sugar evenly over muffins. Bake at 400\u00b0 for 18 minutes or until golden.
Remove from pan immediately.
There are 150 calories per muffin.
Combine first 5 ingredients in a large bowl; make a well in center of mixture.
Combine orange juice and next 4 ingredients; stir well.
Add to dry ingredients, stirring just until moistened. Gently fold in blueberries.
Divide batter evenly among 12 muffin cups coated with cooking spray; sprinkle 1 tablespoon sugar evenly over muffins.
Bake at 400\u00b0 for 18 minutes or until golden.
Remove from pans immediately; let cool on a wire rack.
Calories:
150. Fat:
3.4 grams.
Combine first 5 ingredients in a large bowl.
Make a well in center of mixture.
Combine orange juice and next 4 ingredients. Stir well.
Add to dry ingredients, stirring just until mixture is moistened.
Gently fold in berries.
Put in muffin tins coated with vegetable oil.
Sprinkle 1 tablespoon sugar evenly over muffins.
Bake at 400\u00b0 for 18 minutes or until golden.
ool.
Place the blueberries, yogurt, vanilla and remaining honey in
Preheat oven.
Generously grease muffin pans.
In a large bowl, mix flour, sugar, baking powder, baking soda and salt.
With a pastry blender, cut in margarine until mixture resembles fine crumbs.
In a small bowl, stir yogurt until cream.
Blend in eggs and vanilla, pour all at once into flour mixture.
Stir until flour is just moistened.
Gently fold in blueberries.
Fill muffin cups 2/3 full.
Bake 15 to 20 minutes in 400\u00b0 oven (don't burn!).
Serve warm.
Preheat oven to 350\u00b0F Spray a 12-cup muffin tin with cooking spray.
In a large bowl, stir together whole wheat flour, brown sugar, oats and baking soda.
In another bowl, whisk together yogurt, milk, oil, egg and lemon rind; with wooden spoon; add to flour mixture. Fold in frozen blueberries.
Scoop into prepared muffin tin, filling cups about 2/3 full.
Bake in center of oven for 30 minutes or until springy when touched on top.
Preheat oven to 400*F.
Combine flour, 1/3 cup sugar, baking powder, soda, and salt in a large bowl.
Make a well in the center.
Combine orange juice, oil, vanilla, yogurt and egg; add to dry ingredients, stirring just until moist.
Gently fold in blueberries.
Spoon batter into 12 muffin cups that have been coated with cooking spray.
Sprinkle tops with 1 TBS sugar.
Bake for 18 minutes or until a wooden pick inserted in center comes out clean.
Remove from pans and place on wire rack.
50.
Combine blueberries and yogurt. Add some splenda if it
n a bowl.
Beat blueberry yogurt, brown sugar, 1 cup white
Preheat a lightly greased waffle iron.
In a medium bowl, mix flour, sugar and baking soda. In a small bowl, whisk together eggs, buttermilk and butter. Stir into the flour mixture, along with blueberries and blueberry yogurt.
Pour mixture into waffle iron in batches, and cook until crisp and golden brown.
ogether eggs, oil, and yogurt.
Add yogurt mixture to flour mixture
arge bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla