Quarter, peel and core apple, Cut into slices. Simmer in saucepan together with lemon juice for about 3 minutes, Mix in 2 tablespoon of sugar. Add Wild Blueberries and cook until Wild Blueberries are heated through and sugar has dissolved. About 3-5 minutes.
Toast sliced almonds to lightly brown. Mix mascarpone together with yogurt, remainder of sugar and vanilla until smooth. Divide mascarpone cream into four glasses, top with stewed blueberry apple mixture. Sprinkle with almonds. Serves 4. Preparation time approximately 15 minutes plus time for cooling.
Nutritional Information per Serving
327 calories; 25g fat; 18g carbohydrates; 5g protein