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| Prep Time | 20 min |
| Passive Time | 1 h |
| Servings |
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Ingredients
- 120 g Blueberries
- 240 ml Milk (whole, divided)
- 3 packets Gelatin (plain)
- 200 g Yogurt
- 1 tsp Vanilla
- 1 tbsp Maple syrup (or honey)
Ingredients
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Instructions
- Place the berries into a small saucepan and heat on low until the juices just start to run. Remove from heat and mash with a fork or a potato masher and strain out the skins, reserving the liquid. Set aside.
- Place 120 ml milk into a 22/33 cm baking pan or a 22 cm pie plate (you want something with a large surface area). Sprinkle the gelatin over top evenly to dissolve. Let sit for about 3 minutes. Whisk to combine.
- Warm the remaining 120 ml milk in a heat-safe container, such as a glass measuring cup, in the microwave until just about to boil, about 30-45 seconds. Stay close to avoid it boiling over. Whisk the warm milk into the cold milk/gelatin mixture for 1-2 minutes or until very smooth. Add the yogurt, vanilla, maple syrup or honey, and blueberry juice and whisk well to combine.
- Pour into a 20/20 cm baking pan and refrigerate for at least 1 hour and up to overnight. Cut into squares or into shapes with your favourite cutter. Store in the fridge for 3-5 days in an airtight container.
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