Blueberry Pomegranate Chia Smoothie

This smoothie is not only delicious, but it contains blueberries, pomegranate juice, greek yogurt, and chia seeds making it high in protein and antioxidants too.  

This recipe uses gelled chia seeds (directions below) which need to be made ahead.  I like to make a big batch of chia seed gel each week to keep in the fridge so we can make our own smoothies and chia seed drinks (like these) whenever the mood strikes.  

Fresh blueberries - considered a "super food" and they happen to be my favorite berry - Yum!

Plain greek yogurt - full of protein.

Pomegranate juice - full of nutrients and antioxidants.

Blend until smooth.

Chia seed gel - full of nutrients, fiber, protein, and antioxidants.  Super great stuff!

One part blueberry, pomegranate, greek yogurt mixture and one part chia seed gel.

Stir together and Enjoy!

Items used to make this recipe:

(affiliate links)

• chia seeds https://amzn.to/3fK3faM

• pomegranate juice https://amzn.to/2yFNZve

• nutribullet https://amzn.to/2xUbvnB

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Blueberry Pomegranate Chia Smoothie

makes 2 servings

Printable Recipe

Ingredients

• 1/2 cup blueberries (fresh or thawed)

• 1/2 cup plain greek yogurt

• 1/4 cup pomegranate juice

• gelled chia seeds (recipe below)

Directions

1. In a personal blender, combine blueberries, greek yogurt, and pomegranate juice; blend until smooth.

2. In 2 tall glasses stir together one part blueberry mixture to one part gelled chia seeds.

Note

• To make 1 cup of chia seed gel, combine 3 tablespoons chia seeds and 1 cup water, stir occasionally for about an hour, then store in the fridge for several hours until the seeds absorb all the water - this usually takes a few hours.   

• I like to make a big batch of chia seed gel each week to keep in the fridge so we can make our own smoothies and chia seed drinks (like these) whenever the mood strikes.

Roasted Blueberry Ice Cream with Balsamic and Goat Cheese

I have to give full credit to my oldest daughter, ButterYum Jr, for making this amazing ice cream after finding the recipe by Kayley on a wonderful blog called Kitchen McCabe.  Roasting the blueberries with really good quality balsamic vinegar intensifies their flavor and adding goat cheese gives the ice cream a tangy quality and satisfying chewy texture.  It's brilliant.  

Items used to make this recipe:

(affiliate links)

• my favorite ice cream scoop https://amzn.to/3fBZyUI

• ice cream storage container https://amzn.to/3fB5gGj

• ice cream maker https://amzn.to/2YQdmFh

• microplane grater https://amzn.to/2SSGxng

• mesh sieve https://amzn.to/3cmchbY

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Roasted Blueberry Ice Cream with Balsamic and Goat Cheese

makes 2 quarts

Printable Recipe

Ingredients

• 12 ounces fresh or frozen blueberries

• 1 tablespoon very good quality balsamic vinegar

• 1 cup granulated sugar, divided

• 1 1/2 cups whole milk, divided

• pinch of fine salt

• 3 large egg yolks

• 4 ounces goat cheese, room temperature

• 2 tablespoons freshly squeezed lemon juice

• 1 1/2 cups heavy cream

Directions

1. Preheat oven to 425F.

2. In a 1 or 2-quart oven-safe casserole dish, combine the blueberries, 1/4 cup sugar, and the balsamic vinegar; toss well and roast, uncovered, for 30 minutes, then remove from oven and set aside until needed.

3. In a medium bow., beat egg yolks and set aside until the milk mixture is warm (step 4).

4. In a medium saucepan over medium-high heat, combine 1 cup milk, salt, and remaining sugar until the milk begins to steam.

5. Slowly pour about half of the milk mixture into the beaten egg yolks, beating constantly to prevent the yolks from curdling.

6. Pour yolk mixture into the the saucepan containing the remaining milk mixture and return to heat; whisking constantly until it thickens.

7. Remove from heat and pour into a large mixing bowl; whisk in the goat cheese, remaining milk, cream, and lemon juice until fully combined.

8. Puree roasted berries (including all their juices) in a blender or food processor until smooth; whisk into custard base until fully combined.

9. Pour ice cream mix through a sieve to remove any residual solids; chill in an airtight container for at least 4 hours or overnight (mixture should be 40F or less before processing in an ice cream machine.

10. Process mixture in ice cream machine according to manufacturer's instructions; transfer to a freezer-safe airtight container for storage.

11. Allow ice cream to sit at room temperature for 5-10 minutes before scooping.

recipe adapted from The Kitchen McCabe