Greek Yogurt with Warm Black and Blueberry Sauce

Photo: John Autry; Styling: Cindy Barr
When making this Greek Yogurt with Warm Black and Blueberry Sauce in the summer, substitute fresh berries for frozen. This sauce also pairs well with biscuits or as a stand-in for syrup on pancakes.

Yield:

4 servings

Recipe from

Nutritional Information

Calories 192
Fat 5.8 g
Satfat 3.8 g
Monofat 0.8 g
Polyfat 0.2 g
Protein 11.8 g
Carbohydrate 25.7 g
Fiber 2 g
Cholesterol 14 mg
Iron 0.3 mg
Sodium 64 mg
Calcium 131 mg

Ingredients

2/3 cup frozen blueberries
2/3 cup frozen blackberries
1/2 cup water
1/4 cup sugar
2 tablespoons fresh lemon juice
1 tablespoon butter
2 cups plain 2% reduced-fat Greek yogurt

Preparation

1. Combine first 5 ingredients in a small saucepan. Bring mixture to a boil. Reduce heat to medium-low; gently boil 10 minutes or until sauce thickens. Stir in butter.

2. Spoon 1/2 cup yogurt into each of 4 bowls; top each serving with about 1/4 cup sauce. Serve immediately.

Note:

Maureen Callahan,

July 2011