Ingredients
2 cup(s) fresh blueberries
2 Tbsp sugar, granulated
2 Tbsp water
1/2 tsp lemon zest, grated, or more to taste (plus extra for garnish)
1/2 tsp fresh lemon juice, or more to taste
1 pinch table salt
3 cup(s) fat-free plain Greek yogurt
Instructions
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, about 5 to 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 a container, cover and refrigerate until serving. Reheat before serving.)
To serve, spoon yogurt into small bowls; top with warm berry sauce and swirl sauce into yogurt. Yields 1/2 cup yogurt and about 1/4 cup sauce per serving.
Notes
2 cup(s) fresh blueberries
2 Tbsp sugar, granulated
2 Tbsp water
1/2 tsp lemon zest, grated, or more to taste (plus extra for garnish)
1/2 tsp fresh lemon juice, or more to taste
1 pinch table salt
3 cup(s) fat-free plain Greek yogurt
Instructions
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, about 5 to 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 a container, cover and refrigerate until serving. Reheat before serving.)
To serve, spoon yogurt into small bowls; top with warm berry sauce and swirl sauce into yogurt. Yields 1/2 cup yogurt and about 1/4 cup sauce per serving.
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