Blueberry couscous cake recipe
Blueberry Couscous Cake recipe
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|1.4 l||apple juice|
Wash blueberries and dry on paper towels.
Combine apple juice, vanilla, and couscous in a large saucepan and bring to a boil. Cook, whist stirring constantly, until all juice has been absorbed and the mixture is thickened.
Remove from heat and gently fold blueberries into the couscous mix.
Pour mixture into a cake pan and allow to chill until set, about 2 hours.
To serve cut into squares.
ca. 15 min
Grade of difficulty:
Calories per portion:
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