Recipe Sourced from Chef Russell Baratz, Guest Services
Happy Smoothie Saturday, everyone! It may be November, but that doesn’t mean blueberries shouldn’t be on your menu. Whether you bust out that stash you popped in the freezer in July, or run over to your local supermarket to pick up a bag, it’s always a great idea to keep frozen blueberries on hand. Blend and layer them in this Blueberry Mango Chili Smoothie for a taste of summer heat during the chilly months.
2 cups Blueberry Compote (recipe below)
12 ounces (1-1/2 cups) low-fat vanilla Greek yogurt, divided
1 large mango, peeled, pitted, chopped (about 1-1/2 cups)
1/2 teaspoon chili powder
1/4 teaspoon cayenne
Make the Blueberry Compote, cover and chill. In a blender, place 6 ounces of the yogurt, the mango, chili powder and cayenne; blend until smooth. Divide the mango mixture between two 16-ounce cups; set aside. Rinse blender and place Blueberry Compote and remaining yogurt in blender; blend until smooth. Check consistency; dilute with water or milk if needed. Slowly pour half the blueberry mixture on top of each of the mango smoothies for a two-layer effect.
In a large pan, toss 16 ounces frozen (unthawed) blueberries with 2 tablespoons sugar and 2 teaspoons cornstarch. Bring to a boil, stirring; reduce heat to low and simmer until blueberries are heated through and sauce is slightly thickened. Add additional sugar if needed. Allow to cool, cover and chill.