Preparation time: 10 minutes
Cooking time: 10 minutes
- 250 g blueberries
- 50 g caster sugar
- 200 ml greek yoghurt
- 142ml double cream
- Add 1 tbsp water and the sugar to a small saucepan, and heat until the sugar has melted. Add the blueberries and cook for 5-10 minutes until softened. Crush with a wooden spoon.
- Whisk together the yoghurt and double cream for 2-3 minutes until soft peaks form. Fold in the yoghurt, then stir in about three quarters of the blueberries.
- Fold in the remaining blueberries to give a rippled effect.
- Chill for around 1 hour.
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