Blueberry Greek Yogurt Fritters - Macrostax

Ingredients

• 1 1/2 cups all-purpose flour (188g)
• 1/4 cup granular monk fruit (48g)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 11-ounces plain nonfat Greek yogurt (312g)
• 3 tablespoon unsalted butter (melted) (43g)
• 1 egg (large) (50g)
• 1 ¼ teaspoon vanilla extract (divided)
• 1 ¼ cup blueberries (divided) (175g)
• ½ cup powdered monk fruit (60g)
• ¼ cup unsweetened almond milk (60g)
• Preheat your oven to 350 degrees F. Grease a mini 24-count muffin tin and set aside.
• Whisk together the flour, monk fruit, baking powder, and salt in a large mixing bowl. Add in the Greek yogurt, butter, egg, and 1 teaspoon vanilla. Mix until just combined.
• In the meantime, make the glaze. Start by smashing the remaining blueberries. Mix together the powdered monk fruit, blueberries, ¼ teaspoon vanilla, and almond milk in a small mixing bowl.
• Remove fritters from the oven. Dip each one in the glaze and then line them up along on a medium parchment lined baking sheet.
• Set the oven to broil. Broil the fritters for 5 minutes, flipping halfway through.
• Remove from the oven and drizzle any remaining glaze you have on top of the fritters. This technique will give you that perfect fritter glaze texture!
• Dig in and enjoy!
• Use any variety of sweetener but know that macros may vary with substitutions.
• Milk or milk alternatives can be used for the glaze, macros will vary.