I was very excited to try making yogurt-covered blueberries . . .
So how did they go from this . . .
. . . to this?!
Easily. Nondairy yogurt just doesn’t set up like regular yogurt. Either that, or there’s more to the ingredient list than just yogurt and blueberries that companies use to make them turn out like this . . .
Has anyone had luck making these with nondairy yogurt? Do share!
Anyway, they certainly made great smoothies.
Back in the old days when we wanted to make hand-dipped chocolates at home, we added a bit of melted paraffin to the melted chocolate to make sure it set up (and melted in the mouth, not in the hand). I’m not sure that’s the healthiest solution, but it would probably work.
Coconut oil might help it set, since it’s solid at room temperature.
They look yummy even if they were melty- I guess you want melt in the mouth not melt on your fingers!
Exactly! 🙂
Interesting! I bet that smoothie was amazing tho! 🙂
Honestly, everything I’m seeing online for yogurt-covered fruit suggests that the solution is to.. just not let them melt. Yeah, super helpful, I know 😀 Keep them in the freezer as long as possible and possibly serve with toothpicks.
Recipes for yogurt-covered pretzels, on the other hand, seem to involve a lot of confectioner’s sugar to create a thicker “icing”. The coconut oil suggestion above might work.
Yeah, I think you’re absolutely right. I think I’d rather keep them frozen than adding oil to them, so maybe I’ll give them another shot. Thanks!