Blueberries stewed in hibiscus tea with raspberry-swirl yoghurt

Blueberries stewed in hibiscus tea with raspberry-swirl yoghurt

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  • 4
  • Easy
  • Fat conscious
  • 20 minutes
  • 5 minutes
  • Nuy White Muscadel 2012

Ingredients

  • 2 hibiscus tea bags
  • 250 g raspberries
  • 120 g blueberries
  • 2 t honey
  • 4 cups plain yoghurt
  • 100 g pistachios, shelled

Cooking Instructions

Brew the tea bags in 1 cup boiling water. allow to cool, then place 1⁄4 cup tea and half of the raspberries in a jug. Blend using a hand-blender until smooth and well combined.

Heat the blueberries, honey and remaining hibiscus tea in a small saucepan over a medium heat until the berries soften and burst.

Divide the yoghurt between individual serving dishes and pour over the raspberry-and-hibiscus tea. add the blueberries and scatter with the pistachios and remaining raspberries before serving.

Cook's note: This yoghurt is just as great for breakfast as it is for dessert. I love the way the blueberries burst into vibrant colour.

Discover more recipes featuring yoghurt here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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