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.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.