Summary

Ingredients

• 600 g blueberries, cleaned
• 3 tablespoon lemon juice
• 2 tablespoon powdered sugar
• 3 tablespoon cassis
• 500 ml kefir
• 500 g yourt, Greek
• 2 tablespoon honey, more liquid
• 1 tablespoon lemon peel
• 50 g amarettini, crumbled, optional

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Instructions

1. Bring 400 g of blueberries with the lemon juice, powdered sugar and currant liqueur to the boil in a small saucepan and simmer for 4 minutes over a mild heat. Strain through a sieve and squeeze out as much juice as possible. Add the remaining blueberries and let them cool.
2. In a bowl, stir together the kefir, yoghurt, honey and lemon zest until smooth and pour into 4 deep plates. Spread the cold blueberry compote in the middle of the plate and fray decoratively with a fork.
3. Optionally sprinkle with 50 g of crumbled amarettini.