Blueberry Cold Bowl

Select the fruit, add water, grapefruit juice and the peeled, halved, cored and sliced pears and simmer for 2 minutes. Add the cornflour mixed with a little cold water and let it boil once. Season with the juice of one lemon and liquid sweetener. Whip the egg whites until stiff, sweeten with liquid sweetener. Scoop out small heaps with 2 teaspoons, steep briefly in boiling hot but not bubbling water, drain, place on chilled cold dish.

If you don’t have fresh fruit on hand, use a jar of reduced-calorie blueberries (370 ml). Bring the juice to a boil with grapefruit juice, bind with cornstarch (maizena). Add the pear halves (also reduced-calorie from the jar) and the berries, season with the juice of one lemon and liquid sweetener, decorate with the egg white mounds as described above.

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