Blueberry Mini Icecream Cakes

1. 1

   Preheat the oven to 160 Celsius.

2. 2

   Prepare the icecream by placing the blueberries into a saucepan along with the sugar. Cook for 8-10 minutes and puree. Let cool.

3. 3

   Mix into the yogurt and refrigerate.

4. 4

   Beat the egg whites into firm peaks along with a pinch of salt. Fold in the flour and almonds. Place into a pastry bag and form circles of meringue on a sheet of parchment paper.

5. 5

   Bake for 30 minutes, turn off the oven, and leave for 15 minutes with the oven door closed. Place onto a baking rack to cool.

6. 6

   Cut the meringues into perfect circles using a cookie cutter. Set aside.

7. 7

   Pour the yogurt mixture into small silicon molds and freeze. Top each with a round of meringue and press down carefully to stick together. Place into the freezer overnight.

8. 8

   Carefully remove from molds and let warm slightly at room temperature before serving.

* Per serving · 4 servings · Values may vary.