Very often I find a box of blueberries in my fridge. I simply cannot resist buying them at the market. Whenever I see them for sale I have to buy a box, I simply love them! They are so healthy and diverse, you can use them for sweet or savoury recipes to be eaten as breakfast, lunch or dinner. Blueberries are so healthy and full of nutritional value, the only disadvantage I can associate with them is that they are not growing locally here in Switzerland. They have to be imported from other countries and while I prefer to buy local grown fruits and vegetables for this amazing fruit I have to make an exception.
Another food stuff I could easily make an exception for are free-range eggs. A friend of mine recently invited us to their place for breakfast. They had so many tasty things on their table, but what I fell in love with were their free-range organic eggs. You wouldn’t believe how much better they tasted in comparison to eggs I normally buy in the supermarket. I was surprised how good a pure egg can taste. Naturally I could not leave without taking some eggs home to try out on some new recipes.
Coming back to the topic, I found yesterday I had prepared a smaller lunch than planned for my work colleagues. With the Blueberries and eggs in the fridge I decided to treat them with a little light dessert recipe I have had in my head for some time.
The dish combines stewed summer fruits, apricots and blueberries, with a light fluffy topping topped with almond flakes for that little crunch I love. The desert is so light it tastes like a clould which simply melts in your month.
You can serve this dessert warm or cold. Why not combine this dish with some sugarfree banana ice cream from this recipe?
I almost couldn’t stop my boyfriend eating the second half before I even had a chance to take this picture. Believe me, I have made him many desserts but this is his favourite so far.