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Photo: John Autry; Styling: Cindy Barr Photo by: Photo: John Autry; Styling: Cindy Barr

Greek Yogurt with Warm Black and Blueberry Sauce

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.

Cooking Light JULY 2011

  • Yield: 4 servings

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.

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
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