Light Blueberry Mille-Feuille
This is the Light Blueberry Mille-Feuille recipe.
- Prep: 25 min
Ingredients
- 7 oz (210 g) blueberries
- 1 oz (30 g) sugar
- 3 tbsp (45 mL) kirsch (optional)
- 3/4 cup (180 mL) whipping cream 35 %
- 10 oz (300 g) low-fat natural yogurt
- 4 rectangles puff pastry 4 x 2 in (10 x 5 cm)
- Blueberry sauce
- Blueberry sauce
- 5 oz (150 g) blueberries
- 1 oz (30 g) sugar
- Juice of half a lemon
- 3 tbsp (45 mL) water
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Preparation
In a bowl, mix blueberries with half the sugar. Let stand for a few minutes. Kirsch may be added to taste.
Whip cream. Add yogurt and remaining sugar, mix thoroughly. Blend in blueberry and sugar mixture.
Separate each pastry rectangle into three layers. Place one layer on each plate and spread with one third of the mixture. Top with second layer, spread with another third of the mixture. Top with third layer, spread with the remaining mixture, then pour over blueberry sauce.
Blueberry sauce:
In blender, puree blueberries, sugar and lemon juice for about 30 seconds. If sauce is too thick, add water. Keep refrigerated.
Jean Soulard, Executive Chef, Le Château Frontenac
