Baked Blueberry Yogurt with Greek Yogurt/Lemon Curd Topping

-

Woke up to a winter wonderland this morning! Very beautiful!!
 
Buuut, still felt the need for some indulgent fortification... and I still had some of this amazing Lemon Curd in the fridge... and I had Greek Yogurt. So indeed why not?!
 
I posted this Blueberry Baked Oatmeal first a couple of years ago but have since changed it a bit by simply omitting the sugar that I mixed with the blueberries. Big, fat, ripe blueberries need no help from sugar. They are delicious as is. And I had some just like that in my freezer. They are scrumptious as a frozen snack too, just by themselves. :)
 
I only made an individual serving, well I could have shared it, but there was no one here to share it with, and its always best when its fresh and warm, right? :)
 
¼ cup brown sugar
2 Tablespoons butter, softened
 
Cream together with a fork until light.
 
Add
 1 egg
 
Mix well.
 
Add
½ teaspoon baking powder
pinch of salt
Mix.
 
Add
¾ cup quick oats
(alternately with)
¼ cup milk
just until blended.
 
Cover the bottom of a small individual sized baking dish with a single layer of blueberries and pour the oatmeal mixture on top. Bake at 350° for 30 minutes.
 
Mix 1 small container Greek Yogurt with a Tablespoon or so of the Lemon Curd. Place a dollop on top of the baked oatmeal and enjoy.
 
                                                                
 
Stop in here to enter the Spring Giveaway :) and have a wonderful day!
 
♥Blessings!♥
 
 

Comments

  1. kitty@ Kitty's Kozy KitchenMarch 25, 2013 at 9:35 PM

    Hi Martha, your baked oatmeal looks wonderful and especially delicious with the yogurt topping!! I eat oatmeal several times a week and this would be a wonderful new recipe to try.

    ReplyDelete
  2. Anita JohnsonMarch 25, 2013 at 11:03 PM

    Hi Martha,
    Thank you for leaving a comment on my blog...I like comments AND it lead me to your beautiful blog tonight. Now I'm really hungry! You have wonderful things here! I have to bring dessert to Bible Study on Wednesday night...looks like this could be a winner! Thanks for the inspiration, I'm better with pictures than food! (o;

    ReplyDelete
  3. Betsy BrockMarch 26, 2013 at 11:06 AM

    yum. I could eat that right now. I can almost smell it... (reaching through the screen...) haha.

    ReplyDelete

Post a Comment

Popular posts from this blog

Creamy Finger Jello

-
Image
I was asked to bring finger Jello to serve with a hot lunch us room Mom's were serving to Serena's classroom at school. Jello isn't something I typically serve,but I have about 2 or 3 recipes using Jello that I make about once in a blue moon. One reason I make this one is because it isn't a typical, plain finger Jello. But also because it looks like a two step process when it really isn't. Everything is mixed as one and it separates as it sets. And the cream adds a good flavor. 2 large boxes Jello 4 packages plain gelatin 4½ cups boiling water ¼ cup cold water 1 cup heavy cream Combine the Jello and gelatin and whisk together. Add the boiling water and whisk until Jello is dissolved. Add the remaining ingredients and stir. Pour into a lightly greased (this helps to remove from the pan in a cleaner cut, spray the pan then wipe it down with a paper towel) glass 9 X 13 pan. Cover and chill till firm. Cut into desired shapes or squares and serve.
Read more

Seasoned Pretzels

-
Image
These pretzels have been around the block and back again, but they  really are  such an easy snack and they go well as an appetizer too. They are simple and require no baking which in my opinion is a definite plus! 18 ounces pretzel twists ½ cup olive oil 1 envelope original Hidden Valley Ranch Mix 1 teaspoon dill weed ½ teaspoon garlic powder Pour pretzels into a large bowl. In a smaller bowl combine oil and seasonings and mix well with a whisk. Pour over pretzels and toss to coat. Allow to rest at room temperature, stirring every now and then to coat again, until oil and seasonings are gone from the bottom over the bowl. Pretzels are ready to serve when they look dry again. Be Blessed!
Read more

Rice Krispy Rollups

-
Image
Here is another chocolate and peanut butter concoction that is totally irresistible and so easy to make. I sometimes make these instead of cookies if  I'm not in the baking mood. The only trouble is they never last long. Here's what you'll need: ¼ cup butter, melted 10½ ounces mini marshmallows 5½ cups Rice Krispies 1½ cups milk chocolate chips ½ cup peanut butter Melt butter in a 6 quart kettle, add marshmallows. Melt completely over low heat. Add the Rice Krispies. Mix well. Spread evenly into a greased 10½ x 15½ baking sheet. In a microwave safe bowl combine chocolate chips and peanut butter.  Melt at 1 minute intervals until completely melted, stirring after each minute. Spread on top of Rice Krispy mixture. Let set in a cool place till chocolate mixture sets up. Be careful not to let the chocolate get too hard, it will not make a neat roll if you do. Loosen all around with a metal spatula. Roll, starting on
Read more