Friday, May 29, 2015

Creamy Blueberry-Jalapeño Sauce {Yoghurt Recipe}

I love all of the fresh produce that spring + summer bring - the bright colors are gorgeous and I can't help but smile to see all that beautiful produce being enjoyed by my kiddos! I was finally able to wrangle hide a handful of blueberries from the munchkins to create this exquisite Creamy Blueberry-Jalapeño Sauce. {oh yes, blueberries and jalapeños together!} This is a simple yoghurt recipe that only requires a handful of ingredients but still packs a punch of delicious flavor. This sauce is initially sweet tasting and then the heat hits and leaves you with a sweet warm feeling in your mouth. I think it's amazing. Plus, it's fun to have a bright purple sauce to spread/dip with! {right?!?}

Our family uses yoghurt as a main source of protein, which means it is imperative that the yoghurt I purchase is that of premium quality. Mountain High Yoghurt uses no artificial sweeteners, flavors, or colors and is made from rbST-free milk - making it the top choice to serve my family. Another reason I like Mountain High Yoghurt is that their yoghurt contains live and active cultures {which support overall wellness}, whereas most yoghurt brands only contain starter cultures. And I gotta admit, the fact that Mountain High yoghurt is 'cultured in the cup' is pretty neat - the milk gets converted into yoghurt {by the good bacteria} while in the cup {not before being poured into the cups}. This yoghurt has a seriously thick and creamy texture - which makes it a perfect substitute for sour cream, mayonnaise and butter!

Creamy Blueberry-Jalapeño Sauce
yields approximately 2 cups
1 cup fresh blueberries
2 tablespoons sugar
2 tablespoons water
2 tablespoons lime juice
2 tablespoons jalapeños, chopped
1½ cups plain yoghurt
1. In medium saucepan, heat blueberries over medium-high heat for 3 minutes or until you see juices start to exude from berries. Mix in water and sugar. Stirring occasionally, heat mixture until boiling. {more juices will exude from berries} Let boil for 7-8 minutes, until berries are soft and mixture has reduced a little. Remove from heat, stir in lime juice and jalapeños. Let cool for 10 minutes.
2. In food processor, add blueberry mixture and yoghurt. Process until smooth.
3. Refrigerate for at least 1 hour before serving.
4. Enjoy!

We enjoyed this simple yoghurt recipe over cilantro-lime chicken burgers + melted monterey jack cheese, on toasted sourdough rolls with green leaf lettuce. The cilantro-lime chicken burger ingredients are just 1lb ground chicken, juice of 2 limes and 10 chopped sprigs of cilantro and salt & pepper to taste.


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