Easy lay­ered ap­ple and blue­berry dessert

North West Telegraph - - Lifestyle -

Prepa­ra­tion 10 min­utes Cook­ing 5 min­utes Serves 4 In­gre­di­ents 4 pink lady ap­ples, peeled, cored and cut into wedges 1 tbsp lemon juice 11⁄2 tsp caster sugar 100g roughly chopped co­conut cook­ies or other bis­cuits 150g blue­ber­ries 2 cups Greek-style nat­u­ral yo­ghurt 1 tbsp honey Method Place the wedges of ap­ple in a mi­crowave-proof bowl and toss with the lemon juice and sugar. Cover and cook in the mi­crowave on high for 5 min­utes or un­til the ap­ple is ten­der. Leave to cool. Di­vide the cooked ap­ple among 4 glasses or serv­ing dishes. Sprin­kle a layer of chopped co­conut cook­ies on top of the ap­ple mix­ture. Next, add a layer of blue­ber­ries, re­serv­ing about 20 for dec­o­ra­tion. Spoon the yo­ghurt on top of the blue­ber­ries and smooth with the back of the spoon. Driz­zle over the honey and scat­ter with the rest of the blue­ber­ries.

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