BLUEBERRY LAGOON PARFAIT Page 139
Serves 6
2 pkt Gregg’s Blueberry Jelly
1 pkt Gregg’s Lemonade Jelly
1 C vanilla yoghurt
1 C frozen blueberries
1/2 C whipping cream
Reserve 1 t blueberry jelly crystals for decoration.
Make up 1 pkt blueberry jelly with 250 ml hot water. Stir to dissolve crystals, add 190 ml cold water. Stir, cover and cool. Pour into 6 tall glasses. Set in the refrigerator. Make up the 2nd blueberry jelly with 250 ml hot water. Cover and cool. Mix in the yogurt and spoon (or pipe with a plastic bag) onto the first jelly. Chill and set. Make up the lemonade jelly with 250 ml hot water, stir to dissolve, add 190 ml cold water. Cover and cool completely. Using the measuring jug, pour the jelly evenly into the glasses. Drop a few frozen blueberries into each glass. Add 1 t sugar to the cream and beat until just holding its shape. Pipe or spoon the whipped cream onto the parfait. Sprinkle the reserved jelly crystals over the cream and top with a blueberry. Serve chilled.
BLUEBERRY LEMON YOGURT SMOOTHIE with Ginger Page 17
Serves 1
1/2 C slim milk
1/2 C lemon yoghurt
1/2 C frozen blueberries
1 t honey
2-3 pieces glacé ginger
Cut the ginger into small pieces. Place all ingredients in a tall glass and process with a blender stick. Add more honey for a sweeter taste. Serve with extra blueberries and ginger pieces.
BLUEBERRY, CHOCOLATE and BANANA MUFFINS Page 82
Makes 12 medium or 30 mini
3 large ripe bananas
3/4 C sugar
1 large egg
75g melted butter
1 1/2 C flour
2 T cocoa – heaped
1 t baking powder
1 t baking soda
1/2 t salt
3/4 cup frozen blueberries
Preheat oven 190ºC. Mash the bananas; add in the sugar and the slightly beaten egg then the melted butter. Sift the dry ingredients together then stir in the blueberries. Pour liquid into dry ingredients and carefully fold together until just mixed. Put large spoonfuls into non-stick muffins tins and bake 15 - 20 minutes (10 minutes for mini muffins). For an extra treat, top each muffin with a few chocolate chips. Muffins can be served hot with ice-cream or cold with yogurt and extra blueberries.