2 cups blueberries, fresh or thawed frozen
2 (8-ounces) cartons lemon yogurt
10 gingersnaps, crumbled
- In four bowls, wine glasses, or mason jars put ¼ cup blueberries, followed by ¼ cup yogurt, then crumbled gingersnaps.
- Repeat to create 2 layers of each ingredient in each serving dish of your choice.
Recipe developed by Kjersti Johnson, RD