No Bake Blueberry Yogurt Cake

1. Butter a 18cm springform cake pan.
2. In a food processor, pulse graham crackers until fine crumbs form.
3. Add melted butter and pulse to combine.
4. Press the crumb mixture into bottom of the cake pan.
5. Refrigerate while you're making filling.

1. Combine gelatin and water in a small pot and set aside for 5 minutes.
2. Meanwhile, in a medium bowl whisk together yogurt, sugar, vanilla sugar and lemon zest.
3. Remove the crust from refrigerator and arrange approximately 1/3 of the blueberries over the crust in one layer.
4. Dissolve the gelatin over very low heat and pour it into the yogurt base. Mix to combine.
5. Whip the heavy cream, fold it into the yogurt mixture and pour the filling over base.
6. Cover the pan with cling film and refrigerate for at least 4 hours.
7. When you are ready to serve, run a thin sharp knife around the sides of the cake and carefully remove the cake ring.
8. Decorate with remaining blueberries and serve with a spoonful of blueberry sauce.

1. Combine all the ingredients in a saucepan and cook over medium-high heat until blueberries are starting to fall apart and the juices have thickened a bit. This will take 10-15 minutes, depending whether your blueberries are fresh or frozen.
2. Chill before serving.

via BakeNoir