I’ve mentioned before that I’m addicted to running, and Scotland is a runner’s paradise. This is especially true in the summers where it stays light for 18 hours and the temperature never rises much above 55 degrees. Suffice to say, I’m running more than ever which means that I’m also hungrier than ever.
Earlier this week, I mentioned that black beans and sweet potatoes are considered power foods for runners. Other foods on the list include blueberries and Greek yogurt, which just so happen to be two of my favorite things on the planet.
When I saw this recipe for frozen blueberries coated in honey Greek yogurt, I desperately wanted to give it a try. After all, for my morning snack I usually toss a handful of berries into my tub of yogurt, so I was pretty confident that this variety would be a crowd pleaser. It was a good idea…in theory. In actuality, (*spoiler alert*) it was pretty much a bust.
The recipe instructed me to stick a toothpick through a blueberry, drag it around a tub of yogurt, and plop it onto a cookie sheet. Once your cookie sheet is full, place it in the freezer for an hour before they’re ready to eat. Then, once you’ve taken them out of the freezer, eat them within about 5 minutes or else the yogurt will melt and make a sticky mess. Simple enough. Until I got started and realized how much time it was going to take to do one single blueberry at a time. Especially since Greek Yogurt is pretty thick, so unless your fruit is securely fastened onto the toothpick, it will undoubtedly fall off and you’ll spend 30 seconds blueberry fishing.
My original idea was to make a batch to take to our Tuesday Night Bachelorette viewing. However, after spending 45 minutes making 45 yogurt covered blueberries, I realized that it was a bit too labor intensive to make enough to feed 10 girls.
Oh well, 45 were still enough to make a respectable snack for myself, so I plopped them right on in the freezer and waited for them to ice over. When they were finally ready, Jonathan and I sampled them simultaneously and I believe both of our reactions were ‘eh.’ It was okay. But the flavor definitely didn’t reflect the labor involved.
Also, it’s only 54 degrees outside, which makes the need for frozen blueberries a little unnecessary. If we were in scorching hot Houston, it would surely be a welcomed treat. It was a valiant effort, but for now, I think I’ll stick to the ole handful of blueberries in the yogurt tub. It’s all going to the same place anyway.