Gently stir the liquid mixture into the dry mixture. Turn out onto a floured breadboard, divide into 12-16 pieces and roll each piece into a ball. Place pieces on a lightly greased cookie sheet and bake in a preheated 400 deg. oven for 12 minutes, or until golden browned.
Blueberry Orange Yogurt Muffins
Preheat oven to 375 degrees. Spray 12 muffin cups with non-stick spray, set aside.
Mix the following in a large bowl:
1 1/2 cup white flour
1 cup whole wheat flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2/3 cup white sugar
then fold in:
1 1/4 cup blueberries
In a separate bowl, mix the following:
2 Tbs. grated orange peel (zest)
1/4 cup canola oil
1 tsp vanilla extract
1/4 cup orange juice
1 1/4 cup plain yogurt
Pour the contents of the second bowl into the first bowl and gently stir until completely mixed. Fill muffin cups 3/4 full. Bake 20-25 minutes or until lightly golden. Makes 12 muffins.
Frozen Blueberry Yogurt Pie
Mix together in a large bowl:
12 oz. low fat blueberry yogurt
1 tub thawed whipped topping, like Cool Whip
Pour into a graham cracker pie crust and freeze for 4 hours
Let pie stand at room temperature for 15 minutes before serving. Top with 2 cups blueberries. Cut into 8 servings.