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60 g blueberries
6 leaves gelatine
80 g powder sugar
2 cups yoghurt
250 ml whipping cream
juice and peel of one organic lemon
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Soak gelatine in cold water, puree blueberries, add sugar and yoghurt and beat until fluffy. Add lemon juice and peel, squeeze out gelatine, solve in very little hot milk and fold in. Beat whipping cream and fold in. Fill cream in cups or glasses and top it all off with a dollop of whipped cream and some blueberries.