- 500 ML Skyr
- 2 tbsp honey
- 250 grams blueberries
Place the blueberries (leave some for decoration) in a small pan with the honey and 1 tbsp cold water. Heat for 4-5 minutes over low heat. Cook for 4-5 minutes, or until the blueberries are soft. Crush with a wooden spoon and allow to completely cool (in the fridge).
Gently fold (don’t stir) the blueberry purée into the skyr to get a rippled effect. Chill for about an hour and decorate with a few blueberries on top.
If you want to make it a bit more crunchy (and less healthy) crush some shortbread and put on the bottom of your fool.