Blueberry Yoghurt Fools

, from Issue #75. November, 2017
Photography by Manja Wachsmuth.
Blueberry Yoghurt Fools

Fruit, cream and meringues – what’s not like about this sweet and lovely combination.

Serves: 4


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


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.