1 cup blueberries, washed and picked over, plus 2 tablespoons
1 cup plain Greek yogurt, plus 1 tablespoon
¼ cup lite coconut milk
1½ teaspoons honey
½ teaspoon vanilla extract
½ teaspoon sugar
NOTE: Regular milk can be substituted for the coconut milk.
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.