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Chambord Macerated Blueberries with Yoplait® Greek Blueberry Yogurt, Dark Chocolate Cup with Tatsoi Micro Green garnish
1 cup Yoplait® Greek Blueberry yogurt
Dark chocolate cup
Carter Creek green (garnish)
Wash and sort fresh organic blueberries.
In a non-stick sauté pan over medium heat, combine fresh blueberries, turbinado, sugar, and a small amount of cold water.
Allow mixture to simmer until sauce begins to turn dark blue and slightly thickens. With the back of a cook’s spoon, slightly press on blueberries until just mashed.
Allow to simmer and thicken slightly.
Deglaze pan with Chambord and reduce until sauce coats the back of a spoon.
Spoon blueberry yogurt in dark chocolate cup, pipe small portion of blueberry reduction into center of yogurt.
Garnish with Carter Creek Greens Tatsoi Micro Greens for slight savory twist.