Servings: 4 servings, 155 calories

1 cup (5 oz) flour, (I use whole wheat Spelt flour) 1 cup (5 oz) flour, (I use whole wheat Spelt flour)
2 teaspoons baking powder (make sure it’s not expired or it won’t rise) 2 teaspoons baking powder (make sure it’s not expired or it won’t rise)
1/4 teaspoon salt ¼ teaspoon salt
2 tablespoons Truvia (or 1/4 cup sugar) plus extra for sprinkling 2 tablespoons Truvia (or ¼ cup sugar) plus extra for sprinkling
1/2 cup 0% non-fat Greek yogurt (I used Fage brand) ½ cup 0% non-fat Greek yogurt (I used Fage brand)
1/2 cup frozen blueberries (about 2 oz.), thawed and gently smashed ½ cup frozen blueberries (about 2 oz.), thawed and gently smashed

Preheat oven to 375F. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.
In a medium bowl combine the flour, baking powder, salt and sugar. Whisk well. Add the yogurt and blueberries and mix with a fork or spatula until well combined, it will look like small crumbles.
Use your hands (I use gloves) and knead the dough right in the bowl a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away). Or you can knead on a lightly flour dusted work surface.
Divide into 4 equal balls as evenly as possible. Roll each ball into ¾-inch thick ropes and join the ends to form bagels. (or you can make a ball and poke a hole in the center then stretch it slightly)
Sprinkle tops with a little Truvia (or sugar). Bake on the top rack of the oven for 20 minutes. Let cool at least 10 minutes before cutting.