1 Quarter, peel and core apple, Cut into slices. Simmer in saucepan together with lemon juice for about 3 minutes, Mix in 2 tablespoon of sugar.2 Add Wild Blueberries and cook until Wild Blueberries are heated through and sugar has dissolved. About 3-5 minutes.3 Toast sliced almonds to lightly brown. Mix mascarpone together with yogurt, remainder of sugar and vanilla until smooth. 4 Divide mascarpone cream into four glasses, top with stewed blueberry apple mixture. Sprinkle with almonds.

Source: Wild Blueberry Association of North America