- 2 c blueberries (fresh or frozen)
- 1 t fresh lemon juice
- 1/2 c sugar
- 1 T sugar
- 2 c flour
- 2 t baking powder
- 1/2 t kosher salt
- 6 T unsalted butter (cold, cut into small pieces)
- 1 c Stonyfield Organic Low Fat Blueberry Yogurt
- extra sugar to dust the top of cookies
Preheat oven to 375°.
Combine blueberries, lemon and 2 tablespoons of sugar. Set aside.
In a large bowl whisk together flour, baking powder, salt and remaining sugar.
Cut in the butter until you have coarse crumbs. Stir in yogurt.
Fold berry mixture into yogurt mixture.
Using a 1 1/2 inch scoop, place scoop onto cookie sheet 2' apart.
Dust with sugar and bake for 20-25 minutes or until golden brown.
Cool on cookie rack.
Calories: 60, Calories from Fat: 20, Total Fat: 2g, Saturated Fat: 1g, Cholesterol: 5mg, Sodium: 30mg, Total Carbohydrate: 11g, Sugars: 5g, Protein: 1g, Vitamin A: 2%, Vitamin C: 2%, Calcium: 2%, Iron: 2%