I'm P.C., and I have studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate. But my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Blueberry Yogurt Bake

This is perfect simple summer dish that takes just moments to prepare.  I usually have plain Greek yogurt in my fridge, so it’s a great way to use up that last little cup of berries in the fridge.  You could even combine blueberries and raspberries if you have those around.  I love the simple, fresh flavor of this, but a dash of vanilla or a sprinkle of nutmeg would not go amiss.

This is not a super sweet dish, but makes a great light dessert.  You could certainly serve this at breakfast as well. Give it a good dousing with powdered sugar and, if you’d like, an extra drizzle of honey.  Served warm, it is light and airy, but chilled leftovers take on a cheesecake-like quality.

Blueberry Yogurt Bake

1 cup fresh blueberries

4 eggs

1 cup plain Greek yogurt, whole or fat-free

4 Tablespoons honey

3 Teaspoons cornstarch

Powdered sugar

Preheat oven to 325°. Grease a 9-inch pie plate.

Rinse the blueberries and pat them dry gently.

Whisk the eggs in a bowl. Add the yogurt, honey and cornstarch and whisk until smooth. Spread half the berries in the pie plate, the pour over the yogurt mixture.  Move some berries to the center if they drift to the edges.  Sprinkle the remaining berries over the yogurt, distributing evenly.

Bake for 25 – 20 minutes until the edges are golden and the center is firm and doesn’t wobble any more.  Leave to cool for 3 minutes, then sprinkle generously with powdered sugar.  Serve immediately, scooped onto plate or into bowls.

Serves 6

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