Herbaceous
Guru
I served these last night for Easter dinner and they were a hit. The individual glasses make it very easy to serve (although they will take up a lot of room in your fridge). This recipe doubles easily. I didn’t do a very good job of layering mine so they weren’t as pretty, but still tasted delicious. Recipe adapted from Yum and Yummer by Greta Podleski.
Ingredients:
1-1/2 cups lemon-flavoured greek yogurt (if you can’t find it, add the zest of a lemon plus 1 tablespoon lemon juice to plain greek yogurt - this is what I did)
3 oz cream cheese, at room temp
1-1/2 cups blueberries (I used frozen)
2 tbsp maple syrup or granulated sugar
1 tablespoon lemon juice
2 tsp cornstarch
Method:
Mix together the yogurt and cream cheese with an electric mixer until nice and smooth. Refrigerate until ready to use.
In a small saucepan, add blueberries, maple syrup, and 2 tablespoons water. Bring to a gentle boil, and boil for around 2 minutes, until the blueberries start to burst.
In a small bowl, whisk together cornstarch and lemon juice, and add to the blueberry mixture. Cook and stir until bubbly and thickened. Remove from heat and allow to cool completely (it will thicken more as it cools).
Layer the yogurt mixture and the blueberry sauce in individual cups (I used cocktail glasses) and refrigerate until ready to serve.
Makes 4 servings.
Ingredients:
1-1/2 cups lemon-flavoured greek yogurt (if you can’t find it, add the zest of a lemon plus 1 tablespoon lemon juice to plain greek yogurt - this is what I did)
3 oz cream cheese, at room temp
1-1/2 cups blueberries (I used frozen)
2 tbsp maple syrup or granulated sugar
1 tablespoon lemon juice
2 tsp cornstarch
Method:
Mix together the yogurt and cream cheese with an electric mixer until nice and smooth. Refrigerate until ready to use.
In a small saucepan, add blueberries, maple syrup, and 2 tablespoons water. Bring to a gentle boil, and boil for around 2 minutes, until the blueberries start to burst.
In a small bowl, whisk together cornstarch and lemon juice, and add to the blueberry mixture. Cook and stir until bubbly and thickened. Remove from heat and allow to cool completely (it will thicken more as it cools).
Layer the yogurt mixture and the blueberry sauce in individual cups (I used cocktail glasses) and refrigerate until ready to serve.
Makes 4 servings.