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 #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!