Ingredients
1 container of blueberries, washed and dried
1 6oz vanilla nonfat Greek yogurt
Instructions
Line a small baking sheet with wax paper and empty yogurt into a small bowl.
Using a toothpick, dip each blueberry into the yogurt and swirl it around, shake off excess and place on baking sheet, using another tooth pick to help slide it off.
Once all blueberries are coated in yogurt, place baking sheet into freezer, and let freeze for at least an hour.

 

Ingredients

• ¼ cup spiced rum


• ¼ cup hot water


• ½ cup raisins


• ⅓ cup granulated sugar


• 2 tablespoons light brown sugar


• 2 eggs


• 2 cups whole milk


• 1 cup heavy cream


• 2 tablespoons corn starch


• 1 teaspoon vanilla bean paste


• 1-1/2 cups cooked white rice


• ¼ teaspoon ground cinnamon


• ¼ teaspoon ground nutmeg

 

Instructions

1. In a bowl, mix together rum, water and raisins. Cover and allow to soak overnight.


2. In a bowl, whisk together both sugars and eggs until smooth.


3. Over medium heat, combine milk, heavy cream and corn starch until smooth. Heat until the mixture just begins to bowl. Remove from heat.


4. Add 2 tablespoons of the hot milk to the eggs and whisk. Do this three more times then add the egg mixture back to the pot with the milk.


5. Whisk over medium heat until it becomes very thick (but not to a boil). Remove from heat.


6. Add vanilla, rice, raisins (with liquid) to the pot and stir.


7. Allow to cool for 10 minutes before serving.