Blueberry Mini Icecream Cakes

• 2 egg whites
• 1 pinch salt
• 4 tablespoons sugar
• 4 3/8 tablespoons almonds ground
• 1 tablespoon flour sifted
• 1 1/16 cups fresh blueberries
• 2 cups greek yogurt plain unsweetened
• 7/8 cup sugar

1. Preheat the oven to 160 Celsius.
2. Prepare the icecream by placing the blueberries into a saucepan along with the sugar. Cook for 8-10 minutes and puree. Let cool.
3. Mix into the yogurt and refrigerate.
4. Beat the egg whites into firm peaks along with a pinch of salt. Fold in the flour and almonds. Place into a pastry bag and form circles of meringue on a sheet of parchment paper.
5. Bake for 30 minutes, turn off the oven, and leave for 15 minutes with the oven door closed. Place onto a baking rack to cool.
6. Cut the meringues into perfect circles using a cookie cutter. Set aside.
7. Pour the yogurt mixture into small silicon molds and freeze. Top each with a round of meringue and press down carefully to stick together. Place into the freezer overnight.
8. Carefully remove from molds and let warm slightly at room temperature before serving.

egg whites, salt, sugar, almonds ground, flour, fresh blueberries, greek yogurt, sugar

Taken from www.yummly.com/recipe/Blueberry-Mini-Icecream-Cakes-682785 (may not work)