Sunday, 1 June 2014
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.
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.
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