Blueberry yoghurt cup

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Defrost the blueberries. Pour milk into a high mixing bowl. Stir in sauce powder with a whisk and continue stirring vigorously for about 1 minute.

2. 2

   Stir yoghurt, 4 tablespoons sugar and vanillin sugar until smooth. Whip cream until stiff and fold in. Mix half blueberries and 4 tbsp. sugar. Purée the rest of the blueberries. Cut cream in half. Stir the blueberry puree into one half.

3. 3

   Divide the sugared blueberries, except for 2 tablespoons, between 4 dessert glasses. First layer the blueberry cream, then the light cream. Stir the vanilla sauce once more and distribute into the glasses. Add the rest of the blueberries.

4. 4

   Decorate with mint.

Nutrition Facts

KCAL
400 kcal

CARBS
46 g

FATS
19 g

PROTEINS
8 g