Greek Yogourt with Blueberry-Lemon Sauce

Instructions

1. In a medium saucepan, combine blueberries, water and sugar; bring to a simmer over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until most of the berries burst and cook down into a purple sauce, about 5-7 minutes.
2. Remove sauce from heat and stir in lemon zest, lemon juice and salt; let cool to warm. (If not using right away, transfer to a container, cover and refrigerate until serving. Reheat before serving.)
3. To serve, spoon yogourt into small bowls; top with warm berry sauce. Garnish with lemon zest (optional).
4. Serving size: 1 c yogourt with 1/2 c sauce