Cooking the blueberries in advance and leaving to cool gives this yogurt cup a delicious taste, well worth a little extra work. Crunchy granola is also perfect to make this a satisfying breakfast.
Ingredients
250g fresh blueberries
40ml water
1 x 5ml spoon honey
Few drops of vanilla extract
1 x 15ml spoon cornflour dissolved into 2 x 15ml spoon of water
100g granola, crunchy oat cereal or muesli
400ml of natural low-fat yogurt
Equipment
Saucepan
Wooden spoon
Measuring jug
Colander
Measuring spoons
4 x teaspoons for serving
4 x Clear glass or dish (approx. 150ml capacity)
Tablespoon
Mixing bowl
Instructions
- Wash the blueberries and drain using a colander.
- Place 200g of blueberries in the sauce pan. Cover with 40ml water and add honey and vanilla.
- Heat over medium-high heat until mixture comes to
a low boil and the blueberries start to break apart. - Dissolve the cornflour in water in the mixing bowl and add to the blueberry mixture, bring to a boil and stir gently with a wooden spoon. If too thick add a little more water and turn the heat down, cook for
3–4 minutes until the sauce is thick and glossy. - Remove from the heat and cool.
- In a 150ml glass or dish, add 1 x 15ml spoon natural yogurt to the bottom, sprinkle with granola, layer with 1 x 15ml spoon blueberry sauce, repeat to
the top. - Sprinkle fresh blueberries on top and serve.
Skills used include:
Washing, weighing, measuring, boiling, cooling and serving.
Top Tips
- Remember to cool the blueberry sauce before serving.
- Blueberries from Chile are in season from January – March, and British Blueberries are in season from June – September.
Something to try next time
- Try adding other berries, such as strawberries, raspberries or blackberries.
- If you don’t want to cook the blueberries, place in a medium bowl and crush with a fork.
Prepare now, eat later
- You can make the blueberry sauce, cool and freeze, just remember to defrost before serving.
