4 cups (1 L) fresh or frozen blueberries
1/3 cup (75 mL) honey
2 tbsp (25 mL) finely chopped crystallized ginger
2 tbsp (25 mL) sugar
3/4 cup (175 mL) coarsely crushed granola bars (about 2)
1 tbsp (15 mL) chopped crystallized ginger
3 cups (750 mL) vanilla yogurt
To prepare blueberry sauce, combine blueberries, honey, 2 tbsp (25 mL) ginger and sugar in a large nonreactive saucepan. Bring to a boil over medium heat. Reduce heat and simmer, stirring frequently, until mixture is reduced and slightly thickened, about 20 minutes; cool. Combine granola bars and 1 tbsp (15 mL) ginger. For each serving, spoon 1/2 cup (125 mL) yogurt into a small bowl or glass. Top with about 1/3 cup (75 mL) blueberry sauce. Sprinkle with 2 tbsp (25 mL) granola bar mixture. Serves 6.