My kids and I love fruit on the bottom yogurt. It somehow always feels more ‘fruity’ than the yogurt with fruit flavor all over. I’ve been making my own yogurt for a long time, but we either ate it plain or put some jam on top in a bowl and stirred it in. It was far less convenient than the individual cartons, both to serve the kids and to carb count. So yesterday I made my own.
I started out by making my own yogurt. I used the instructions here, as usual. I don’t use organic milk, but I do use whole milk. Do not add dry milk, or that will change the carb totals.
Then I made a batch of blueberry goop for the yogurt. It’s not jam, because it has less sugar and is runny. It’s not syrup, because it has too many solid blueberries in it. It’s not pie filling, because it has no flour or other such thickener.
|Blueberry Yogurt Goop|| |
- about 1 lb frozen blueberries
- 1 cup sugar
- ⅛ cup lemon juice
- Mix ingredients in a large saucepan. Heat, stirring frequently, until mixture reaches 220 °F.
I made yogurt cups by putting 4 teaspoons of blueberry goop in the bottom of each 1 cup canning jar. Then I stirred up the yogurt (it got runny; this is OK) and put 3/4 cup of yogurt into each jar. Then I put a lid on each jar and refrigerated them overnight. The yogurt thickened back up as it cooled. Yum!
Total carb count per jar: 9 grams for the yogurt and 10 for the goop. This gives a total of 19 grams of carbs for a jar. This is about what a container of Greek yogurt from the store has, and about half what Yoplait or Dannon has.
I think this would turn out better in a wide mouth 1 cup jar. It would be easier to stir and eat.