2 cups thick vanilla yoghurt, or Greek yoghurt
¼ cup muesli, dried fruits, or nuts
½ cup mixed fresh berries (optional)
1 ½ cups (250g) fresh or frozen blueberries
¼ cup sugar
1 tbsp lemon juice
2 tsp cornflour
½ tsp vanilla extract
- Make the blueberry sauce. Place berries and sugar in a microwave-proof bowl, cover and cook on high for 10 minutes or bring to the boil in a saucepan on the stove. Mix lemon juice and cornflour to a paste and stir into hot berries. Cook until lightly thickened, about 3 minutes. Stir in vanilla extract. Leave to cool.
- Spoon ¼ cup yoghurt into 8 serving glasses or cups. Divide blueberry sauce between them, using about ¼ cup for each. Top with rest of yoghurt. Sprinkle each with a tablespoon of topping or garnish with a few fresh berries.