1 (10 ounce) bag frozen blueberries (about 2 cups)
¼ cup + 1 tablespoon granulated sugar, divided
1 lemon zested and juiced, juice divided
2 tablespoons water
1 (12 ounce) box of strawberries, hulled and quartered
2 pints fresh blueberries
2 cups 2% Greek Yogurt
2-3 tablespoons toasted sliced almonds (optional)
Double up the quantities and chill it for when you need a quick bite to eat.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.