Cooking the blueberries in advance and leaving to cool gives this yogurt cup a delicious taste, well worth a little extra work. Crunchy granola is also perfect to make this a satisfying breakfast.
250g fresh blueberries
1 x 5ml spoon honey
Few drops of vanilla extract
1 x 15ml spoon cornflour dissolved into 2 x 15ml spoon of water
100g granola, crunchy oat cereal or muesli
400ml of natural low-fat yogurt
4 x teaspoons for serving
4 x Clear glass or dish (approx. 150ml capacity)
Skills used include:
Washing, weighing, measuring, boiling, cooling and serving.