Blueberry sundae

ingredients

800g/13⁄4lb fresh blueberries

2 tablespoons lemon juice

1 teaspoon vanilla essence

2 teaspoons cornflour

350g/12oz granulated sugar

600ml/1pt vanilla yogurt

• Reserving a few blueberries for decoration, purée the blueberries in a blender or food processor. In a large saucepan, combine the blueberry purée with the lemon juice and vanilla essence. Cook over a medium heat for 5 minutes.

• Combine the cornflour and 2 tablespoons water, and add to the fruit mixture, stirring constantly for about 3 minutes until thickened. Remove from the heat, and stir in the sugar.

• Using the back of a spoon, press the mixture through a sieve to remove the blueberry skins. Layer in tall glasses, alternating with the vanilla yogurt. Decorate with reserved blueberries. Serve immediately or chill until needed.