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.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!