Blueberry Cluster Kenburn Orchards
Directions. In a bowl, add in fresh blueberries, yogurt and peanut butter. Mix until well combined. Drop spoonfuls of the mixture onto a baking sheet that's lined with parchment paper and then store in the freezer until firm, about 30 minutes. When ready, melt chocolate and then remove the clusters from the freezer and dip and coat in the.
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Place the baking sheet in the freezer and let the clusters freeze for 1-2 hours until they become hardened and set. Coat the Clusters: Once the clusters are almost set, it's time to give them a luscious yogurt coating. Carefully dip one frozen blueberry jam bite into the yogurt, ensuring it is fully coated.
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Step 1: Make the Clusters. Mix the yogurt, vanilla, and honey in a large mixing bowl. Then, gently stir in the blueberries to coat. Try to keep the blueberries from breaking up.
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Directions: In a large mixing bowl combine yogurt and vanilla. Stir to combine. Toss blueberries into the yogurt and mix until blueberries are fully coated in the yogurt. Scoop your blueberries into 1/4 cup scoops and place them onto a parchment paper lined baking sheet. Place baking sheet in the freezer for at least 30 minutes.
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Melt the chocolate. Dip clusters in chocolate. Let chocolate harden. Line a baking sheet with parchment paper. In a mixing bowl, combine 1 cup of plain Greek yogurt with 2 cups of fresh blueberries and mix well. Use a spoon or cookie scoop to place small dollops of the yogurt mixture onto the lined baking sheet.
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Instructions. Place cupcake papers in muffin tins. Add fruit, raisins and nuts. Melt 1 cup of dark chocolate chips in the microwave for about 1 1/2 to 2 minutes, stirring often. Use a spoon and dip some chocolate over each cup. Place in freezer for about 30 minutes until chocolate hardens.
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Instructions. Line a large baking sheet with parchment. Place about 3/4 of the chopped dark chocolate and the 1 teaspoon of shortening and microwave at 15-30 seconds until melted and smooth. Add the balance of the chopped dark chocolate into the warm melted chocolate and stir until the additional chocolate has melted.
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Step 1: In a bowl combine the frozen blueberries and Greek yogurt. Mix well to combine. Use an ice cream scoop to help get even sizes and to help for scooping. Step 2: Place the blueberry and yogurt mixture on a baking sheet lined with parchment paper. Step 3: Dip the frozen blueberry clusters into the melted chocolate and set them back on the.
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Step 2: Sprinkle salt into the bowl of chocolate and stir until the remaining chips are melted. Fold in blueberries and brown rice cereal. Step 3: Use a tablespoon to drop mounds of the mixture into a single layer on the prepared baking sheet. Step 4: Refrigerate for 30-45 minutes or until set.
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Place the bowl in the microwave for 2 30-second intervals, making sure to stir the mixture after each. If the chocolate chips aren't melting and mixing well pop the bowl in for an additional 20 seconds. Cover the clusters. Drop the clusters into the melted chocolate mixture one at a time and use a fork to toss and coat completely.
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Line a tray with parchment paper. In medium bowl, whisk yogurt, tahini, maple syrup and cinnamon together. Stir in blueberries. Drop small clusters onto parchment-lined tray. I like them close to bite sized, about 4 large blueberries each, which will make 15-18 clusters. Freeze until very solid, at least 2 hours.
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2 cups fresh blueberries, 1 cup plain or vanilla greek yogurt. Place the baking sheet into the freezer for 1 hour. Melt the chocolate and coconut oil, inside a microwave-safe bowl, in 30-second increments until it's completely melted, smooth, and shiny. Make sure to stir it well after each 30-second cook time.
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Stir until melted. Remove bowl from hot water. Gently fold in blueberries. Make clusters by spooning 4 or 5 warm chocolate coated blueberries onto wax paper, placing them 1 inch apart. Or spoon mixture into silicone candy molds. * Refrigerate until firm, about 30 minutes. Transfer to an airtight container and refrigerate for up to three days.
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Forming Clusters. Use a tablespoon to scoop some chocolate blueberry and transfer them onto the prepared baking sheet. Repeat until the whole mixture has been used, leaving half a thumb of space between each cluster. Refrigerate for a few hours until the chocolate hardens, or freeze them for 10 to 12 minutes to set the chocolate faster.
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Instructions. In a medium bowl gently mix together blueberries, yogurt and peanut butter. Drop 6 spoonfuls of the blueberry mixture onto a baking sheet lined with parchment paper. Place in the freezer until frozen (about 45-60mins). Melt the chocolate by using a double boiler, or microwaving at 30 second increments.
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To make these delicious clusters, you will need blueberries, yogurt, chocolate chips, and coconut oil. That's it! To make these clusters, start by washing your blueberries and drying them well, adding them to a bowl once they're cleaned. Next, add your yogurt to the bowl and toss until the blueberries are fully coated in the yogurt.
