Ingredients
- 250g (8oz) blueberries
- 125g (4oz) caster sugar
- 1 whole egg
- 2 egg yolks
- 300g (10oz) full-fat Greek yogurt
- 300g (10oz) 0% fat Greek yogurt
- juice 1 lemon
Method:
- Place the blueberries in a pan with 25g (1oz) of the sugar and 2 tablespoons of water. Bring to the boil and simmer for 5 minutes. Remove from the heat and
- pour into a bowl to cool completely. Reserve 2-3 tablespoonfuls of this mixture
- for decoration.
- Whisk the whole egg, egg yolks, remaining sugar and 150ml (5fl oz) full-fat yogurt together, then place in a small pan over a gentle heat. Cook for 3-4 minutes, stirring continuously until the mixture thickens a little. Remove the pan from the heat and beat in all the remaining yogurt and the lemon juice.
- Add the blueberries to the yogurt mixture and give one stir only. Pour into a 1 litre (1¾ pint) non-stick or silicone loaf tin and freeze for at least 4 hours until firm. Allow to stand at room temperature for 45 minutes before turning out.
- Serve topped with the reserved blueberries and their accompanying juice.
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