Blueberry cup
DIFFICULTY
RATING
COOK TIME
20 mins
20 mins
TOTAL TIME
20 mins
20 mins
Ingredients
Servings:
4
- 300 g frozen wild blueberries from North America
- 1 sour apple
- 7-10 Tbsp juice of 1/2 lemon
- 4 TABLESPOONS Sugar
- 1 TABLESPOON flaked almonds
- 250 g Mascarpone
- 200 g low-fat yoghurt
- 1 package Vanillin sugar
Directions
- 1
Defrost the blueberries.
- 2
Apple quarter, peel, core and cut into slices. Put them into a pot with the lemon juice and steam for about 2 minutes. Stir in 1 tablespoon of sugar. Add blueberries, toss briefly in the pot and let cool off.
- 3
Roast the almonds in a small pan without fat.
- 4
Mix mascarpone with yoghurt, the remaining sugar and vanilla sugar. Layer the mascarpone cream with blueberry and apple compote in glasses and sprinkle with almonds.
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