- 2 cups Florida blueberries
- 16 ounces non-fat lemon yogurt (or your favorite flavor)
- 10 gingersnaps, crumbled (or your favorite cookie)
- In each of four glasses, put 1/2 cup blueberries, followed by 1/2 cup yogurt, and then crumbled gingersnaps.
Yield 4 Servings
Tip: For Baby – Take about 1/2 cup of the blueberries and puree them in food grinder. Mix with a small amount of the yogurt.
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