Runner-friendly recipe: Peach yogurt with blueberry sauce

Eating local blueberries and peaches fresh from the farm stand is perhaps the best and most delicious way to celebrate summer.

It follows, then, that the biggest bummer is when the blueberries start fading out of season—when some berries in a given pint are tart and firm and tinged with pink, while others are just on the wrong side of mushy.

I love a good peach-blueberry crumble or cobbler, but that’s way too much work for an afternoon snack. .

This is my favorite way to use every last blueberry in a pint—and to use peaches in a way that celebrates their perfection (why cook it away when you can enjoy their juicy awesomeness?). Bonus points: It’s faster than a crisp or crumble, so it’s perfect for a quick dessert or an afternoon snack before an evening run—I enjoyed it before AND after the Rockville Rotary Twilight 8K on Saturday evening. Here’s how to make it:

Cook your sketchy, mushy blueberries in a small nonstick frying pan on medium-high heat with a sprinkle of cinnamon and a squirt of sugar-free maple syrup.

Let cool, then pour over yogurt (I like a combo of Stonyfield Farm and Fage Greek yogurt, both plain and nonfat, with a little vanilla). Garnish with peach slices.

I’ve been topping the whole thing with some slivered almonds and Kashi GoLean Crunch cereal—not exactly the unprocessed, in-season food I’ve been trying to eat, but if the processed stuff makes the local produce more palatable, it can’t be that bad, right?

What’s your favorite way to use produce that’s past its prime?


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3 responses to “Runner-friendly recipe: Peach yogurt with blueberry sauce

  1. Alexis

    When my fruit is starting to turn & I fear that I just won’t get to it in time, I freeze everything and save it for smoothies later or some sort of baking project (I currently have a million turned bananas in the freezer waiting to be baked into banana bread).

    Sometimes, I will also purposely over buy fruit that it just so great in season (like blueberries & peaches) and freeze lots of it for smoothies in the upcoming weeks/months.

  2. Yum! I am a fan of smoothies to use up the “sketchy” stuff, or freezing for later use in a mid-winter pie . . . providing I remember it’s stashed back there! Your idea is brilliant!

  3. katekirk

    There has never been a blueberry that I didn’t eat within 2 days of buying it 🙂 Now bananas…another story.

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