200 ml of non-seasoned Greek yogurt + 1 tablespoon Greek yogurt
5 tablespoons blueberry kama
2 tablespoons of agave or maple syrup, according to taste
3 tablespoons blueberries, fresh or frozen
2 tbsp of water
a handful of fresh blueberries
Mix yogurt, kama and syrup in a bowl. Taste and add more syrup as needed.
– Add into the small pot, a handful of blueberries, water and sugar. Simmer until the water has
evaporated and blueberries are soft. Let it cool.
– Put muesli on the bottom of the glass, then prepared blueberry kama, warm blueberries and
– Decorate with a tablespoon of Greek yogurt.