METHOD
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Put the blueberries in a pan and cover with water about a cm above.
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Add the maple syrup and bring to the boil.
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Let it simmer for about 5 mins, stirring the fruit until the water evaporates and the fruit has melted and it becomes a runny jam.
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Once the blueberry compote has cooled slightly, spread the yog on a dish with greaseproof paper.
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Add the compote in dollops onto the yog and swirl through.
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Freeze overnight. Once cracked, it can last up to two months in the freezer.
