Greek Yogurt with Warm Black and Blueberry Sauce

  • mrscrazyed Posted: 06/25/11
    Worthy of a Special Occasion

    I tried this recipe using fresh berries. It took quite awhile for the sauce to thicken. The sweetness of the warm sauce blended fairly well with the tart yogurt. But be forewarned: this recipe should not be assembled in advance. I had one parfait that had chilled overnight and the berries were totally lost under the flavor of the yogurt. Next time I will reheat the remaining sauce before serving over the yogurt. This really isn't a bad recipe, but because I prefer to make my desserts in advance, I won't be making this again.

  • KriyaBahn Posted: 06/26/11
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    I thought this made a perfect sauce. It didn't really thicken, but was still delicious. Also, I like that there's not too much added sugar. Also, I used orange juice instead of lemon juice b/c I didn't have any lemons on hand. I poured it over pancakes, but know it would be good in yogurt too. I would definitely make this again.

  • KaraZ63 Posted: 08/15/11
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    This was made for our Cooking Light group and was very well liked by all 12 of us.

  • culinaryclique Posted: 07/29/11
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    Very good! I used fage 0% greek yogert. Topping could be used over ice cream. So good.

  • Zendergirl Posted: 08/01/11
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    This was so delicious! The sauce did take about twice as long to thicken. It would be great on just about anything!

  • tookey75 Posted: 08/10/11
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    This was delicious when we made it for Father's Day dessert this year. I believe I added some corn starch to get the sauce to thicken better. Also, because plain Greek yogurt is soooo tart, we prefer to add a teaspoon of Tupelo honey to each parfait to sweeten it some. Wonderful recipe!

  • icancookthat Posted: 09/20/11
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    I actually prefer this as a breakfast but it worked well as a dessert as well. I substituted a frozen bag of mixed berries because I already had that in my freezer. Check out my post here:

  • elenajay Posted: 07/20/13
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    Very very delicious. When I made it, I didn't use butter though, and I boiled the mixture for about half hour instead. When it cooled down, it became very thick, jam-like, so I put it on a toast the next day. I posted the recipe with my edits here:


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