These fruit fools, lightened up with yoghurt and blueberries,
can be made ahead - cover and refrigerate them for up to six hours
250 gmblueberriesFinely grated rind of 2 lemons and 1 tsp lemon juice55 gm (¼ cup)caster sugar300 gmthick Greek-style yoghurt80 ml (1/3 cup)thickened cream2 tbspicing sugar, sievedScraped seeds from 1 vanilla bean
Combine blueberries, half the lemon rind and 1 tbsp caster sugar in a small saucepan, bring to a simmer, lightly crush berries with the back of a fork and stir until thick (2-3 minutes). Transfer to a bowl and freeze until chilled (5 minutes).
Combine remaining lemon rind and caster sugar in a bowl.
Whisk yoghurt, cream, icing sugar, vanilla seeds and lemon juice until soft peaks form. Alternate layers of yoghurt mixture and blueberries in four 200ml glasses, finishing with blueberries. Scatter with lemon sugar and serve.