Blueberry and granola fool

  • Vegetarian


270g essential Waitrose blueberries
2 tsp manuka or clear honey
75g gluten-free granola with almonds & sultanas
250g Total 0% fat Greek strained yogurt
1 tbsp dark brown muscovado sugar


1. Place the blueberries (reserving a few for garnish) and manuka honey into a small saucepan and heat over a low heat until the fruit softens slightly. Remove from the heat and leave to cool slightly.

2. Spoon the granola into 4 small serving glasses, top with half the blueberry mix, followed by half the yogurt. Add another layer of blueberries and a further layer of yogurt. Top with the reserved blueberries and scatter the brown sugar over the top of each dessert.

3. Place in the fridge for 10-15 minutes to allow the sugar to melt into the yogurt and turn syrupy.

Cook’s tip

This pudding also makes for a brilliant portable breakfast. If you have an early start, make it in the evening and take it to work the next day. Try varying the fruit – all berries work well, as does grated apple with a pinch of ground cinnamon.

  • Preparation time: 10 minutes, plus chilling time
  • Cooking time: 5 minutes
  • Total time: 15 minutes, plus chilling time 15 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 774.04kJ
Fat 4.7g
Saturated Fat 0.9g
Carbohydrate 27g
Sugars 17.5g
Salt 0.1g

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4 stars

Average user rating Based on 26 ratings

This recipe was first published in Wed Jan 30 11:36:00 GMT 2013.