I love mixing fruit with thick Greek style yogurt. That combo is the essence of these bars. They are creamy and delicious with just a little crunch in the crust. They are great for breakast, a snack, or to serve at a brunch. The sweetness of the blueberry jam provides the perfect contrast to the tangy yogurt.
What is Labneh?
I start by making Labneh – a very thick strainted yogurt that has just a pinch of salt and a little lemon juice. Adding the flavors to the yogurt gives it more of a cream cheese quality.
I strain my yogurt for at least 24 hours to make it very thick. Strained yogurt is a little less tart than regular yogurt and the texture is perfectly creamy. You can use the Labneh for sweet and savory dishes. Stir in some herbs and it makes a great dip for vegetables.
What do you need to make Blueberry Yogurt Bars?
Ingredients:
- Labneh (full instructions below)
- Honey
- Vanilla
- Blueberry Jam (see my quick recipe)
- Fresh blueberries for topping
- Almond flour
- Butter or coconut oil
- Salt
Equipment
- Square pan
- Parchment paper or square liner
- Yogurt strainer
- Mixing bowl
- Mixing spoon
How do you make the bars?
These bars are very easy to assemble. The bottom layer is the only part that needs to be cooked. The creamy blueberry yogurt layer just needs to be combined and chilled, perserving the healthy probiotics in the yogurt.
The bars can be stored in the refrigertor for two to three days. The crust will get softer when it is stored.
Jump to RecipeStep 1. Make your Labneh (strained yogurt) at least 24 hours in advance
Step 2. Pepare your Blueberry Jam
Recipe here: Blueberry Jam recipe
Step 3. Bake the bottom layer crust
Step 4: Add half the blueberry jam to the Labneh
Step 5: Combine evenly
Step 6: Spread mixture evenly over cooled crust
Step 7: Swirl in the rest of the blueberry jam
Step 8: Top with fresh blueberries and chill covered in fridge for at least 4 hours
Step 9: Slice and enjoy!
Equipment
- adjust a cup measurer This is so great for honey!
Ingredients
Labneh
- 3 cups plain yogurt
- ¼ tsp; salt
- ½ tsp lemon juice
Crust
- 1½ cups almond flour
- 3 tbsp butter or coconut oil melted
- 1 tbsp honey
- ¼ tsp salt
- 1 tsp vanilla
Filling
- 1½ cups Laneh from recipe above
- ½ cup Blueberry Jam from my recipe linked here on in description
- ½ cup fresh blueberries
Instructions
Labneh
- Add three cups plain (SCD) yogurt to a medium mixing bowl
- Add salt and lemon juice
- Gently stir to combine the ingredients (don't stir too vigorously brecause you don't want to thin the yogurt or too much will go through the strainer – see video in post aboive)
- Pour mixture into your yogurt strainer
- Cover and refrigerate to strain for at least 24 hours utnil yogurt is very thick, almost like cream cheese
Crust
- Preheat oven to 350℉
- Line 8 x 8 Inch pan with parchment paper
- Add all crust ingredients to mixing bowl
- Stir to combine, mixture will be crumbly
- Press mixture in even layer to bottom of lined pan
- Bake for 20 – 25 minutes until crust is golden brown
- Cool completely on wire rack before adding filling
Filling
- Add Lebneh to medium mixing bowl
- Add half the blueberry jam
- Stir to combine the jam evenly throughout
- Spread mixture evenly over the cooled crust
- Use a butter knife to swirl the rest of the blueberry jam through the mixture
- Top with fresh blueberries
- Cover and chill in refrigerator for at least four hours before serving
- Cus into pieces
- Store in refrigertor for up to three days
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