Blueberry Yogurt Granola Jar

MAKES 4 SERVINGS

Yes, mustard seeds really are the secret ingredient in this yogurt dessert! The seeds are toasted until fragrant, ground using a mortar and pestle, and sprinkled as the final touch on crunchy granola-topped creamy yogurt. If you prefer a subtle flavor, go for yellow seeds. If you want something more pungent, try brown or black ones!

INGREDIENTS

1 teaspoon yellow mustard seeds
1 cup Greek yogurt
½ cup blueberries
1 teaspoon brown sugar
1 cup granola

INSTRUCTIONS

1. Choose four (8-ounce) containers; these can be jars or bowls, glass, or plastic.
2. Cook the mustard seeds in a small, hot skillet set over medium-high heat, until fragrant (30–60 seconds). Transfer immediately to a mortar and pestle and grind the seeds into a fine powder. Set aside.
3. Combine the yogurt, blueberries, and sugar in a medium bowl, mixing well. Divide the mixture between the serving containers.
4. Top with the granola and a sprinkle of the powdered mustard seeds. Serve and enjoy!

This AMAZING recipe and more can be found in my new Diabetic Kitchen cookbook here