Snowed-in blueberry pot

AUTHOR
Louis Ramirez
DIFFICULTY
very easy
RATING
3.9 22
We love simple dessert ideas! But since we also like to make something special, we cook a compote with a secret ingredient from frozen blueberries in no time at all.
COOK TIME
25 mins
TOTAL TIME
85 mins

Ingredients

Servings: 4
  • 4 Glasses (300 ml each)
  • 1 Organic Lemon
  • 1 branch/s Rosemary
  • 4 TABLESPOONS Sugar
  • 300 g Frozen blueberries
  • 200 g Schmand
  • 50 g Icing sugar
  • 200 g Whole milk yoghurt

Directions

  1. 1

    Wash the lemon hot, dry and grate the peel thinly. Halve the fruit, squeeze 1 half. Wash the rosemary, shake dry. Caramelise 3 tbsp.

  2. 2

    sugar in a pot, roast rosemary briefly in it. Add lemon juice and berries, bring to the boil and simmer for about 4 minutes. Remove rosemary. Let the berries cool down briefly.

  3. 3

    In the meantime, whisk the sour cream and icing sugar with the whisks of the mixer for about 3 minutes. Stir in yoghurt. Layer berries and yoghurt cream alternately in four glasses and chill for at least 1 hour. Mix 1 tbsp. sugar and lemon peel and sprinkle the yoghurt with it before serving.

Nutrition Facts

KCAL
260 kcal
CARBS
26 g
FATS
12 g
PROTEINS
4 g