Rating: 4.5 stars
10 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 6

For a sweet, fruity treat that won't cost you a days-worth of calories, this simple yogurt bowl is the perfect solution. 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.

Maureen Callahan
Recipe by Cooking Light July 2011

Gallery

John Autry; Styling: Cindy Barr

Recipe Summary

Yield:
4 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Nutrition Facts

192 calories; fat 5.8g; saturated fat 3.8g; mono fat 0.8g; poly fat 0.2g; protein 11.8g; carbohydrates 25.7g; fiber 2g; cholesterol 14mg; iron 0.3mg; sodium 64mg; calcium 131mg.
Advertisement
Advertisement