Rating: 5 stars
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Recipe by MyRecipes June 2011

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Credit: Kate Mathis; Styling: Paul Grimes

Recipe Summary

prep:
15 mins
chill:
1 hr
cook:
10 mins
total:
1 hr 25 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a saucepan, combine berries, 1/3 cup sugar, cornstarch, salt and lemon juice. Cook over medium-low heat, stirring often, until sugar dissolves, berries have softened and juices have thickened slightly, about 10 minutes. Remove from heat, transfer to a bowl and let cool, stirring occasionally. Cover and refrigerate until cold, about 1 hour.

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  • In a chilled bowl, using an electric mixer with chilled beaters, beat cream and remaining 1 Tbsp. sugar until soft peaks form. Add yogurt and vanilla and beat until medium peaks form.

  • Using a large spatula, gently fold blueberry mixture into cream mixture until just barely combined, with streaks remaining. Divide mixture among 6 bowls, top with additional blueberries, if desired, and serve.

Nutrition Facts

308 calories; fat 21g; saturated fat 13g; protein 3g; carbohydrates 31g; fiber 2g; cholesterol 73mg; sodium 80mg.
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