Greek Yogourt with Blueberry-Lemon Sauce
2
Points®
Total time: 40 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Blueberries
3 cup(s)
Water
3 tbsp(s)
Turbinado sugar
1½ tbsp(s)
Lemon zest
½ tsp(s), finely grated (plus extra for garnish)
Fresh lemon juice
½ tsp(s)
Table salt
1 pinch(es), or to taste
Plain fat free Greek yogurt
4 cup(s)
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
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