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  • Yogurt and Blueberry Tiramisu Style Dessert

Yogurt and Blueberry Tiramisu Style Dessert

Published on July 4, 2014 | In | By |

So SO busy working on new and easy Mediterranean recipe ideas, But had to stop the presses to share this one!

Every once in a while we all need to pamper our sweet tooth, and it’s so great to discover hundreds of really healthy and easy ways to indulge…

This recipe is nothing like the tiramisu we all know and love. It’s not too sweet, but just right when that uncontrollable urge for dessert hits us between the eyes… you can also refrigerate this overnight for a quick and truly satisfying on-the-run breakfast too!

Ingredients

  • 1 1/2 cups fresh (or frozen) whole blueberries, separated
  • 2 tbsp. dark brown soft sugar
  • 5 tbsp. pure unsweetened organic blueberry juice (can substitute with any other unsweetened berry juice)
  • 2 cups strained sheep’s milk Greek yogurt
  • 1 tsp pure vanilla extract
  • 1/4 cup raw cocoa powder – or more
  • 8 Savoy Sponge Finger cupcakes (see recipe below) or any other sponge cake type of cupcake

Directions

  • 1. In a small pot, place 1 cup blueberries, sugar and water.
  • 2. Heat on low for about 3 minutes or just until sugar melts. Set aside to cool.
  • 3. In a bowl, stir vanilla extract into the yogurt until well blended.
  • 4. Tear the cupcakes into large bite size pieces and divide them into 4 glasses.
  • 5. Divide the cooled blueberry syrup from the pan, by drizzling over the cake pieces in each glass.
  • 6. Add the blueberries from the pan over the cake pieces.
  • 7. Top with the vanilla yogurt.
  • 8. Sift the cocoa powder over the yogurt, be generous.
  • 9. Garnish with the remaining 1/2 cup blueberries. Refrigerate until ready to serve.