Blueberry Yoghurt Fools
Photography by Manja Wachsmuth.
Fruit, cream and meringues – what’s not like about this sweet and lovely combination.
Serves: 4
INGREDIENTS
500 grams frozen blueberries, thawed with their juices
2–3 tablespoons of honey or more to taste
1 teaspoon lemon juice
½ cup cream, softly whipped
1 cup thick plain yoghurt
8 purchased meringues
fresh blueberries,
to garnish, optional
METHOD
Place the blueberries and honey in a medium saucepan. Cook for 10 minutes until the blueberries are soft and the juices are syrupy, gently crushing half of them with a fork. Add the lemon juice and set aside to cool.
Fold the cream and yoghurt together in a bowl.
To assemble: For each glass, crumble in 1 meringue then top with a spoonful of cream then the cooled blueberries. Repeat with the remaining ingredients to make another layer.
Top with fresh blueberries, if using. Serves 4.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.