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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 192
  • Fat: 5.8g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.2g
  • Protein: 11.8g
  • Carbohydrate: 25.7g
  • Fiber: 2g
  • Cholesterol: 14mg
  • Iron: 0.3mg
  • Sodium: 64mg
  • Calcium: 131mg

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