This Milk Chocolate Yogurt With Granola and Blueberries Tastes Super Decadent—But It's Under 300 Calories
1 Hour 45 Mins
Serves 8 (serving size: about 1/3 cup yogurt, 1/4 cup granola, and 1/4 cup blueberries )
This dessert is adapted from a recipe in Cheryl Sternman Rule’s book Yogurt Culture. The yogurt only has three ingredients, so it’s important to use the best you can get.
1 cup old-fashioned oats
2 tablespoons toasted sesame seeds
2 tablespoons demerara or turbinado sugar
3/4 teaspoon ground cinnamon
1 teaspoon flaky sea salt, divided
3 tablespoons unsweetened cocoa
3 tablespoons honey
2 tablespoons extra-virgin olive oil
5 ounces Valrhona or Callebaut milk chocolate, melted over a double boiler
2 cups plain whole-milk Greek yogurt
2 cups fresh blueberries
Added sugars 18g
Calcium 11% DV
Potassium 8% DV
How to Make It
Preheat oven to 300°F. Line a rimmed baking sheet with parchment paper. Combine oats, sesame seeds, sugar, cinnamon, and 1/2 teaspoon salt in a large bowl.
Whisk together cocoa, honey, and oil in a saucepan over medium until honey and cocoa melt together. Pour over oat mixture; stir to coat. Spread onto prepared baking sheet; bake at 300°F for 15 minutes. Stir the granola to break it apart, and bake another 12 minutes. Remove from oven; cool completely. Crumble granola.
Place melted chocolate in a medium glass bowl. Gradually whisk in yogurt until smooth. (If chocolate starts to seize up, return bowl to double boiler, and stir constantly over low heat until smooth.) Stir in remaining 1/2 teaspoon salt. Cover and chill 1 hour or up to 8 hours.
Divide yogurt mixture among 8 parfait glasses; top with granola and berries.
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