Cooking in the Lite

A healthy dose of antioxidants in every delicious spoonful!

• 4 1/2 cups blueberries, fresh or unsweetened frozen
• 1 1/2 cups pineapple juice, unsweetened
• 1 1/2 teaspoons lemon juice
• 3/4 teaspoon vanilla extract
• 2 tablespoons low-fat yogurt, plain
• (soy yogurt may be used if lactose intolerant)
• Nutmeg

Place 3 cups blueberries, vanilla, and pineapple and lemon juices in blender.
Puree until smooth.
Divide into 6 bowls that have been chilled.
Stir 1/4 cup of the remaining blueberries into each bowl
Top with a teaspoon of yogurt and sprinkle with nutmeg.

Makes 6 servings.

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