Minted blueberries with lemon cream
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Water |
| 4 | tablespoons | Sugar |
| 3 | Punnets picked-over blueberries | |
| 10 | Chopped fresh mint leaves plus extra for | |
| ; garnish | ||
| 1 | cup | Well-chilled heavy cream |
| 2 | teaspoons | Finely grated fresh lemon zest |
Directions
In a very small saucepan simmer water and half the sugar until sugar is dissolved, about 3 minutes, and in a small bowl toss with the blueberries and mint.
Chill the blueberry mixture, covered, 15 minutes, or until cold. Divide the blueberries between 6 dessert glasses.
In a chilled bowl with an electric mixer beat cream with remaining sugar until it just holds stiff peaks and fold in zest. Top blueberries with lemon cream.
Garnish with extra mint leaves and serve.
Converted by MC_Buster.
Per serving: 194 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 50g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 3½ Other Carbohydrates
Converted by MM_Buster v2.0n.