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Blueberries with Yoghurt and Manuka Honey


25g/1oz blueberries

2 tbsp Greek-style yoghurt

1tsp Manuka honey

For the blueberry coulis:

100g/3½oz blueberries

1 lemon, juice only

1 tbsp water

1 tbsp icing sugar

For the caramelised almonds:

3 tbsp caster sugar

55g/2oz almonds



For the blueberries with yoghurt, place the blueberries into the base of a tall glass, spoon in the yoghurt and drizzle over the manuka honey.

For the blueberry coulis, place all the ingredients into the bowl of a food processor and process until smooth.

Swirl some of the coulis into the yoghurt and manuka honey.

For the caramelised almonds, place the sugar into a small frying pan and heat gently.

When it starts to melt, tip in the almonds and cook for 4-5 minutes, until they start to turn golden-brown and the sugar caramelises.

Pour onto a sheet of silicone paper or greaseproof paper to cool.

When cool enough to handle, break into pieces and garnish the top of the yoghurt, honey, and coulis with pieces of the caramelised almonds.


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