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Ingredients
- 800g/13⁄4lb fresh blueberries
- 2 tablespoons lemon juice
- 1 teaspoon vanilla essence
- 2 teaspoons cornflour
- 350g/12oz granulated sugar
- 600ml/1pt vanilla yogurt
Instructions
- Reserving a few blueberries for decoration, purée the blueberries in a
blender or food processor. In a large saucepan, combine the blueberry
purée with the lemon juice and vanilla essence. Cook over a medium
heat for 5 minutes. - Combine the cornflour and 2 tablespoons water, and add to the fruit
mixture, stirring constantly for about 3 minutes until thickened. Remove
from the heat, and stir in the sugar. - Using the back of a spoon, press the mixture through a sieve to remove
the blueberry skins. Layer in tall glasses, alternating with the vanilla
yogurt. Decorate with reserved blueberries. Serve immediately or chill
until needed.
