Blueberries with honey, almonds and yogurt

Name: Blueberries with honey, almonds and yogurt
Ingredients: 4 tablespoons sliced almonds; 250 g blueberries; 45 ml water; 150 g Greek yogurt; 2 tablespoons honey; 2 optional tablespoons honey for topping

Children - Blueberries with honey, almonds and yogurt by Venera F. - Recipia

Blueberries with honey, almonds and yogurt are served cold, and the blueberries release their juices after just a few minutes on the stove. The Greek yogurt stays creamy, with blueberries showing through and toasted almonds on top, in a blueberry breakfast that takes little preparation. I choose firm berries so they don't all get crushed when I fold them into the yogurt. Prep: 10 minutes. Cook: 7 minutes. Rest: 40 minutes. Total time: 57 minutes. Servings: 4. About 151 kcal and 6 g protein per serving.

Ingredients

4 tablespoons sliced almonds
250 g blueberries
45 ml water
150 g Greek yogurt
2 tablespoons honey
2 optional tablespoons honey for topping

Preparation

1. Toast the sliced almonds in a heavy-bottomed pan over medium-low heat for 3 minutes, shaking the pan often, until lightly browned. 2. Spread the blueberries in a single layer in a roomy pan or saucepan and add 45 ml water. Heat them gently for 4 minutes, until they start to release their juices, then transfer them to a bowl and leave to cool for 10 minutes. 3. Stir the Greek yogurt with 2 tablespoons of honey. Fold in three quarters of the blueberries, divide the mixture among 4 small bowls and refrigerate for 30 minutes. 4. Top with the remaining blueberries and toasted almonds. If you like, drizzle with the 2 optional tablespoons of honey.

Notes

Small blueberries release their juices sooner, and very soft ones crush easily if you stir them too much. When I don't have sliced almonds, I slice whole almonds as thinly as I can; ready-sliced almonds are less hard. If the berries are tart, use the optional honey on top. The bowls can be covered and kept in the fridge for a few hours. For a dairy-free version, use 150 g thick plant-based yogurt; almonds are tree nut allergens, and the yogurt contains dairy. Serve with a slice of toast.