Vanilla Bean and Blueberry Yogurt Topper

Vanilla Bean and Blueberry Yogurt Topper

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Rated: 0
  • Makes: 8 servings
  • Start to Finish 15 mins
  • Serving Size: 2 tablespoons
  • Carb Grams Per Serving: 7


  • 1/2 vanilla bean
  • 2 tablespoons granulated sugar*
  • 1/2 teaspoon cornstarch
  • 1/4 cup water
  • 1 1/2 cups fresh blueberries
  • 1/2 teaspoon finely shredded lemon peel


  1. Split vanilla bean in half lengthwise. Using the tip of a paring knife, scrape out the tiny seeds. In a medium saucepan combine vanilla seeds and pods, sugar, and cornstarch. Stir in the water. Cook over medium-high heat until mixture begins to boil, stirring constantly. Stir in the blueberries. Boil for 1 minute, stirring constantly. Remove and discard vanilla pods. Remove from heat. Stir in the lemon peel. Let cool.
  2. Serve over yogurt.

Sugar Substitute

  • *Sugar Substitute: Choose from Splenda® Sugar Blend or Equal® Sugar Lite. Follow package directions to use product amount equivalent to 2 tablespoons sugar.
  • *Sugar Substitute: Nutrition analysis per serving: same as above except 24 calories, 6 g carbohydrate, 4 g total sugar

Nutrition Facts Per Serving:

Servings Per Recipe: 8
PER SERVING: 29 cal., 1 mg sodium, 7 g carb. (1 g fiber, 6 g sugars),

Diabetic Exchanges

Other Carb (d.e): 0.5