Shortbread, Blueberry Compote And Yogurt

• 2 3/8 cups fresh blueberries frozen in winter
• 9/16 cup powdered sugar
• 2 1/8 cups whole milk
• 2 1/8 cups semi-skimmed milk
• 1 nonfat yogurt
• 1 sachet Alsa ferments
• 2/3 cup melted butter
• 3 5/8 tablespoons sugar
• 1 teaspoon vanilla extract
• 1 7/16 cups flour

1. Place the blueberries and sugar in a saucepan.
2. Cook for 10 minutes over low heat.
3. Set aside.
4. In a bowl, pour 1 packet of Alsa ferments and the milk powder.
5. Mix.
6. Gradually dilute with milk.
7. Place in the yogurt maker according to instructions.
8. In a bowl, mix the melted butter, sugar, vanilla and a pinch of salt.
9. Add the flour and stir quickly just to incorporate.
10. Spread the paste (0.5 cm thick) on a baking sheet lined with parchment paper.
11. Let stand but not cool for 2 hours.
12. Preheat oven to 150 u0b0.
13. Bake the cakes for 45 minutes. Remove from the oven and sprinkle the surface of the dough with sugar. Let cool for 10 minutes.
14. Cut with a knife into 3 x 3 centimeter squares, and bake for another 15 minutes.
15. Cool on a rack.

fresh blueberries, powdered sugar, milk, semiskimmed milk, nonfat yogurt, ferments, butter, sugar, vanilla, flour

Taken from www.yummly.com/recipe/Shortbread_-Blueberry-Compote-and-Yogurt-782207 (may not work)