Recipe by Nicole Masson for Wyman's
Prep Time: 5 minutes
Cook Time: 5 minutes
Yield: 2 servings
For the Wild Blueberry Pie Topping:
For the Yogurt Bowls:
1 cup 0% fat plain greek yogurt
¼ cup honey or vanilla granola
1 tablespoon almond butter
Pinch of cinnamon
Honey, for drizzling
Heat the wild blueberries, honey, and lemon juice in a small saucepan over medium heat. Simmer for 3-4 minutes. Remove from heat and let cool for 5 minutes.
Divide the yogurt among 2 bowls. Top with the blueberry pie topping and granola. Drizzle the almond butter over the top and add a pinch of cinnamon. Finish with a drizzle of honey. Serve immediately and enjoy!