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![real edible ice cream, no artificial ingredients used!](data:image/svg+xml;base64,PHN2ZyB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciIHdpZHRoPSI0MDgiIGhlaWdodD0iNTg1IiB2aWV3Qm94PSIwIDAgNDA4IDU4NSI+PHJlY3Qgd2lkdGg9IjEwMCUiIGhlaWdodD0iMTAwJSIgc3R5bGU9ImZpbGw6I2NmZDRkYjtmaWxsLW9wYWNpdHk6IDAuMTsiLz48L3N2Zz4=)
![real edible ice cream, no artificial ingredients used!](https://foodlovi.com/wp-content/uploads/2023/04/Blueberry-sundae-408x585.jpg)
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.