Wild Blueberry Cup

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  • 1 medium apple
  • 1 teaspoon lemon juice
  • 1/3 cup of sugar
  • 2 cups Wild Blueberries
  • 1/4 cup sliced almonds
  • 8 ounces mascarpone
  • 6 ounces plain low fat yogurt
  • 1 teaspoon vanilla


Quarter, peel and core apple, Cut into slices. Simmer in saucepan together with lemon juice for about 3 minutes, Mix in 2 tablespoon of sugar. Add Wild Blueberries and cook until Wild Blueberries are heated through and sugar has dissolved. About 3-5 minutes.

Toast sliced almonds to lightly brown. Mix mascarpone together with yogurt, remainder of sugar and vanilla until smooth. Divide mascarpone cream into four glasses, top with stewed blueberry apple mixture. Sprinkle with almonds. Serves 4. Preparation time approximately 15 minutes plus time for cooling.


327 calories; 25g fat; 18g carbohydrates; 5g protein

Wild Blue is Good for You!