Breakfast

Blueberry Fool

serves 4 ~ $.62 per serving

ingredients

1 cup nuts (cashews) ($1.00)

2 ripe bananas ($.30)

juice of 1 lemon ($.69)

pinch of salt

1/2 cup water for blending, as needed

4 ounces blueberries, frozen and thawed ($.50)

whole blueberries

walnuts

agave

I

was looking for ways to cut some of the fat in regular nut yogurt and

decided to use ripe bananas and nuts in about equal amounts. This worked

out wonderfully and as a bonus, eliminated the need for more

sweetener.

A

“fool” is basically a yogurt dish layered parfait style. Greek yogurt,

which is very thick, is traditionally used. This yogurt isn’t that

thick as I’ve made it here, but could easily be thickened by draining

some of the liquid through cheesecloth.

In

a blender, puree the bananas until very smooth. Add the nuts (I used

cashews) and lemon juice and about a half cup water for blending. Puree

on high for several minutes, until smooth and creamy. Refrigerate for

at least a few hours. It will thicken quite a bit as it chills.

To

make the “fool,” take half the yogurt and puree with a handful of

blueberries. In each serving bowl, put a spoon of regular yogurt and

another of blueberry yogurt, add a few whole blueberries to the top.

Garnish with a couple chopped walnuts and a drizzle of agave, if

desired.

nutritional information: calories: 268 fat: 38 gr carbs : 24 gr protein: 5 gr

Snack

Herbed Cheese

