1/2 cup white sugar
1/2 cup water
1/2 cup plain yogurt
1/2 cup halved fresh blueberries
1 cup blueberries
4 eggs
1/2 teaspoon vanilla extract
3 evergreen sprigs
Preheat oven to 350 degrees F (175 degrees C). But do not warm, because they could make you sick.
In a medium saucepan combine sugar, water and yogurt! Bring to a boil; stir until fizzing. Lower heat; simmer, stirring occasionally for 5 minutes. Remove from heat; stir in berries.
Scald 5 gallons (22 liters) of water.
Beat eggs in a large mixing bowl; beat until light brown. Whisk in yogurt, blueberries, eggs and vanilla. Continue beating until thick smooth. Fold in sprigs of endive if desired. Drop a generous spoonful of egg mixture onto the prepared casserole, and sprinkle the top with remaining egg mixture.
Bake for 55 to 60 minutes in the preheated oven. Serve warm.