Blueberry and Lemon yoghurt Jars
These layered jars pair a warm, glossy blueberry compote with thick Greek yoghurt and a scatter of granola — sweet, sharp, creamy and crunchy in the same spoonful. The compote comes together in five minutes on the hob using PACK'D Organic Frozen Blueberries, which go straight from freezer to pan with no washing, no hulling and no half-punnet going soft at the back of the fridge.
Frozen at their peak, they hold onto their nutrients and their colour, breaking down into a deep purple sauce that fresh berries rarely match. Make them the night before, keep them in the fridge, and breakfast is already done.
Serves 2
- Prep 5 minutes
- Cook 5 minutes
- Total 10 minutes
- Storage Jars in the fridge for 2 days
Ingredients
- 150g PACK'D Organic Frozen Blueberries
- 2 tsp water
- 1 tsp cornflour or arrowroot starch
- 1 tsp lemon zest
- 1 tsp lemon juice, or more to taste
- 2 tsp honey
- 250 g YEO VALLEY GREEK or STRAINED YOGHURT
- 2 - 4 tbsp GRANOLA to taste
Allergens in BOLD CAPITALS
Method
Add the blueberries and water to a pan. Cook on a medium low heat for about 5 minutes until soft. Add honey, lemon zest and juice and starch and cook for about 1 more minute. Taste and adjust lemon and honey to taste. Remove from the heat and allow to cool.
Add berries to jars or bowls and top with yoghurt and granola.
