Healthy Blueberry Malt

My next-door neighbor Hannah  had her wisdom teeth pulled-all four at one time.  She is brave.  Or a glutton for punishment.  Not sure!  I asked her if she would like to try one of my blueberry malts.  She mumbled yes so I got the dusty blender out.  Blueberries are inexpensive right now so I've been purchasing fresh and then flash freezing them. I think I learned the technique from Alton Brown.   I used to put the fresh blueberries in a bag and throw them in the freezer.  I would end up with a big blue rock of frozen blueberries. Now I wash them, dry them, pick the stems off, throw the mushy and fuzzy blueberries out, put them on a cookie sheet, and throw them in the freezer (It is not as labor intensive as it sounds-really!) When frozen, I measure them and put them into baggies labeled with the date and amount of blueberries inside.  Then they are ready to be blended frozen with low-fat vanilla ice cream or vanilla frozen yogurt, vanilla soy milk or regular milk, and malt powder into a delicious, mostly guilt free, thirst quenching, sweet-tooth satisfying malt.   The picture below was taken after the malt had been sitting out for a while-and then mostly slurped up.  I'm still not in the habit of thinking about taking pictures of everything I make before I eat it!

I love the purple color and bits of blueberry. 

Here is the simple recipe:
1 cup frozen blueberries (or four chunks frozen banana, or five big frozen strawberries)
2 packed cups of frozen low-fat vanilla yogurt or low-fat vanilla ice cream.
1/2 cup malt powder ( I LOVE malt flavor.)
3/4 cup vanilla soy milk or regular milk (you may need a little more if the malt is too thick to blend).

Put it all in the blender in the order listed above and blend until smooth.  Sometimes I need to stir it up a little bit during blending. Remember to turn the blender off when doing this!