Description

A delightful fusion of creamy Greek yogurt, zesty lemon, and sweet blueberries, this Lemon Blueberry Soufra is a light, refreshing dessert that’s perfect for any season. With a simple no-bake process and wholesome ingredients, it’s a quick treat for gatherings or a cool, satisfying dessert.

Ingredients

1 cup fresh blueberries

1 1/2 cups Greek yogurt

1/2 cup almond milk (or any milk of choice)

1 tablespoon lemon zest

2 tablespoons lemon juice

1/4 cup honey or maple syrup

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1 tablespoon chia seeds (optional)

1/4 cup crushed graham crackers (for the base)

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Instructions

Combine Greek yogurt, almond milk, lemon zest, lemon juice, honey, vanilla extract, and cinnamon in a medium-sized bowl. Stir until smooth and creamy.
Gently fold in the fresh blueberries, ensuring they’re evenly spread throughout.
If using chia seeds, stir them in at this stage for extra texture and nutrition.
Layer crushed graham crackers into small dessert cups or bowls to form a base.
Spoon the yogurt mixture on top of the graham cracker base, filling each cup.
Chill in the fridge for at least 2 hours so the flavors meld together.
Before serving, top with a few more blueberries and a drizzle of honey for extra sweetness and presentation.

Notes

Variation: You can substitute blueberries with raspberries or blackberries.

For a dairy-free version, use coconut yogurt.

Crushed digestive biscuits or gluten-free cookies can be used for the base.

Make ahead: Prepare the night before and store in the fridge.

Storage: Keeps in the fridge for up to 3 days. No reheating needed.

Prep Time: 10 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-bake
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 170 kcal
Sugar: 19g
Sodium: 35mg
Fat: 4g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 6g
Cholesterol: 10mg