Blueberry Cheesecake Yogurt Salad

School has started and our fall routine has begun – but the summer sun continues here in the Pacific Northwest. While I am SO ready for fall, I am savoring the flavors of summer as long as possible. One of my favorite things about summer on the farm is our access to so many fresh berries. We have loads of blackberries and salmonberries on the farm, as well as a few blueberry bushes. What we don’t use right away, we freeze – so we can enjoy summer flavors later in the year.

This recipe can utilize either fresh or frozen blueberries. If you don’t have them fresh or fresh-frozen, a bag of frozen blueberries from the store will work just fine. I make this salad a lot. It’s great for potlucks or gatherings – and it always gets eaten. It’s a crowd-pleaser, easy to make, and so delicious. (And don’t be surprised when people want the recipe!)

Ingredients

1 32 oz. container blueberry yogurt

1 3.4 oz box cheesecake flavored instant pudding (*vanilla or lemon will work great too!)

1 small tub whipped topping

1 cup (or more!) fresh or frozen blueberries

To Prepare:

This little salad could not be easier to make! My kids often do most of the work!

Dump your container of yogurt into a serving bowl. Add the dry pudding mix. (Don’t make the pudding as directed!) Stir the yogurt and pudding mix together until it is lump-free. (It will be thick!) Fold in the tub of whipped topping. Stir in the blueberries. *If you’re not going to serve this right away and are using frozen berries, your berries may “bleed” a bit as the dish sits in the refrigerator. It will taste the same, but may just have a few more purple streaks.)

After you have stirred your ingredients together, serve or put into fridge to chill. This quick and easy salad will be a refreshing taste of summer your family will love!