The heat is on.

Is it ever.

I may not have the ability to turn the master switch to “off” to quash this heatwave. But I can definitely cool things down deliciously with “Frozen Yoghurt-Honey Parfait with Flash-Roasted Blueberries.”

Creamy, tangy, and — yes — frosty, it’s like ice cream without the need for an ice cream maker.

The recipe is from the new cookbook, “Fruitful” (Kyle Books), of which I received a review copy.

It’s by Sarah Johnson, an American-born pastry chef who trained at Berkeley’s Chez Panisse, and now splits her time at two United Kingdom restaurants, Spring and Heckfield Place. Hence, the UK spelling of “yoghurt” in this recipe before you think that a typo.

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