Packed with antioxidants and phytoflavinoids, blueberries are high in potassium and vitamin C. They’re little bubbles of blue goodness that we just can’t get enough of and there’s a glut of them at the moment so add them to your breakfast, snack on them or make these little beauties with them.

100ml skimmed milk

410g can light evaporated milk

2 tbsp custard powder

1 tsp vanilla essence

1tbs granulated sweetener

150g fat-free Greek yoghurt

400g frozen blueberries, thawed. If using fresh blueberries, put them in a glass bowl in the microwave for 3 minutes to cook through to make a coulis like texture.

Method

Put the skimmed and evaporated milks, custard powder and vanilla essence in a bowl and stir with a whisk until well blended.

Transfer the mixture to a pan and heat over a medium heat, stirring, for about 4 – 5 minutes until thickened. Stir in sweetener and leave to cool in the pan, covered with clingfilm (it should touch the surface to prevent a skin forming) for 30 minutes. If the mixture is too thick, you could add a small amount of cold milk.

My mixture seemed to be a bit lumpy so I used an electric whisk to beat for a few minutes which seemed to get rid of those pesky lumps.

Gently stir in half the yoghurt. Divide three-quarters of the blueberries with any juices among 6 glasses then spoon over the custard. Add the remaining berries and chill for at least 1hour.

Top with the remaining yoghurt and blueberries to decorate.