|Custard powder||1 1⁄4 Tablespoon (Heaping)|
|Skim milk/Semi skim milk||1 1⁄4 Cup (20 tbs)|
|Superfine sugar||2 Tablespoon|
|Blueberries||3⁄4 Cup (12 tbs) (Scant, Fresh / Frozen, Thawed)|
|Low fat mascarpone cheese||7⁄8 Cup (14 tbs)|
1. Blend the custard powder with 1/4 cup of the milk in a heatproof bowl. Bring the remaining milk to a boil in a small pan and pour over the custard mixture, mixing well. Return the custard to the pan and return to a boil over medium-low heat, stirring constantly, until thickened. Pour the custard into the bowl and sprinkle the sugar over the top of the custard to prevent a skin forming. Cover and let cool completely.
2. Set aside 12 blueberries for decoration. Put the remaining blueberries and cold custard into a blender and process until smooth.
3. Spoon the mascarpone cheese and blueberry mixture in alternate layers into 4 tall glasses. Decorate with the reserved blueberries and serve at once.