Greek yogurt with warm blueberry sauce
½ tsp(s), grated
fresh lemon juice
plain fat free Greek yogurt
- In a medium saucepan, combine blueberries, sugar and water; 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, 5-7 minutes.
- Remove sauce from heat and stir in lemon zest, lemon juice and salt; let cool to warm. (If not using right away, transfer to container, cover and refrigerate until serving. Reheat.)
- To serve, spoon yogourt evenly into 6 small bowls; top evenly with warm berry sauce and gently swirl sauce into yogourt.
- Serving size: 1/2 cup yogourt and 1/4 cup sauce