• Dessert: Blueberries, yoghurt & almonds

    blueberries 2

    This is the dessert that I served at my first ”Diabetics Dinner”. To create a dessert without sugar (or any other sweetener) or gluten was a challenge for me, even as a chef. I remember having a headache about this one. But why complicate things? Often the most simple things are the most delicious.  

    4 people:

    Lemon- & vanilla yoghurt

    500 g turkish style yoghurt

    zest of 1 lemon

    1 teaspoon regular vanilla powder

    Pour the yoghurt into a coffee filter that’s put into a sieve. Leave it to drain in the fridge for a couple of hours (this is to make the yoghurt even more creamy, but if you’re in a hurry, skip this part!). Grate the zest from the lemon and mix it, together with vanilla powder, into the yoghurt.

    Salt roasted almonds

    200 g blanched almonds

    1 tablespoon rape seed oil


    Roast the almonds in a hot, dry skillet at a high temperature. Make sure to flip the almonds around all the time so they don’t get burned. When the almonds starts to get a beautiful golden color (and we only talk about a minute or two here!) add the salt and then the rape seed oil. Flip it all around until the salt sticks to the almonds. Put the almonds on a dry paper towel, let them cool down and then coarsely chop them.

    Powder of dehydrated blueberries

    500 g blueberries

    Dehydrate blueberries in the oven, 60°C/140°F, for about 12 hours. For an even better result you can use a dehydrator. Mix it and then sieve it, making sure it’s all mixed into powder. (If this sounds difficult and time consuming, you can buy blueberry powder in well stocked supermarkets, but then make sure there’s no sugar and no artificial substances added!)

    You also need 200 g of fresh blueberries and some wood sorrel for decoration. If you can’t get your hands on wood sorrel, try some chervil, mint or any other herb you think will fit well with this dish.  

    Arranging the dish

    Divide the yoghurt into four bowls. Put some fresh blueberries over, and then the salt roasted almonds. Decorate with wood sorrel and spread the blueberry powder using a tea-strainer.

    Peter Olsson, ”Chefabetic”

    Recipe created the 15th of April 2016