A light, boozy blueberry syllabub at 103 calories. Madeira-poached blueberries folded through Amaretto yogurt.
Blueberry Syllabub is a classic English dessert reimagined with yogurt in place of heavy cream. Blueberries simmered gently in Madeira wine become soft and syrupy, then fold through Greek yogurt laced with Amaretto liqueur and lightened with whipped egg white. At 103 calories and 2 WW Classic Points per serving, it is an elegant, not-too-sweet dessert perfect for entertaining.
Recipe Info
Serves: 4 | Prep Time: 10 minutes | Cook Time: 15 minutes | Calories per serving: ~103
Nutrition per Serving (Estimated)
Protein: 6g | Fat: 2g | Carbohydrates: 15g | Fiber: 1.5g
WW Classic Points: Approximately 2 points per serving. Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 225g / 8oz fresh blueberries
- 1 tablespoon Madeira wine
- 2 tablespoons golden caster sugar
- Zest and juice of 1 lime
- 225g / 8oz low-fat Greek yogurt
- 2 tablespoons Amaretto liqueur
- 1 fresh egg white
Instructions
- Poach the blueberries. Place the blueberries, Madeira wine, sugar, and lime zest and juice in a small saucepan. Bring to a boil and simmer gently until the blueberries are soft and the liquid becomes syrupy. Remove from the heat and allow to cool completely.
- Combine with yogurt. Place the yogurt in a mixing bowl and stir in the Amaretto and cooled blueberry mixture.
- Fold in egg white. Whisk the egg white until stiff peaks form and gently fold into the blueberry and yogurt mixture, being careful to preserve as much air as possible.
- Chill. Spoon into individual glasses and chill until ready to serve.
Serving Suggestions
- Serve in small glasses for an elegant individual portion
- Top with a few extra fresh blueberries for color and texture
- Pair with a light, crisp biscuit or shortbread
- Offer as a make-ahead dessert for a dinner party
- Serve chilled straight from the refrigerator
Tips and Variations
- A creamy, full-fat Greek yogurt gives the smoothest, most luxurious finish, though low-fat works well and keeps the calorie count lower.
- Do not overcook the blueberries. The goal is soft, syrupy berries, not a jam-like consistency.
- Fold the egg white in gently to keep the syllabub light and airy rather than dense.
- Amaretto pairs beautifully with the blueberries, but can be omitted for a non-alcoholic version.
- This dessert can be assembled a few hours ahead and chilled until serving.
Why This Recipe Works
Poaching the blueberries in Madeira concentrates their natural sweetness while adding a subtle, wine-forward complexity that fresh berries alone would not have. Using Greek yogurt in place of the traditional whipped cream keeps this dessert considerably lighter while still delivering a creamy, luxurious texture. The whipped egg white folded in at the end adds volume and lightness, giving the finished syllabub its characteristic airy quality.
Storage
Store covered in the refrigerator for up to 1 day. Best enjoyed fresh, as the texture is lightest shortly after preparation.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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