0.5 tsplemon zest, grated, or more to taste (plus extra for garnish)
0.5 tspfresh lemon juice, or more to taste
1 pinchtable salt
3 cup(s)fat-free plain Greek yogurt
In a medium saucepan, combine blueberries, sugar and water; bring to a simmer over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until most of the berries burst and cook down into a purple sauce, about 5 to 7 minutes.
Remove sauce from heat and stir in lemon zest, lemon juice and salt; let cool to warm. (If not using right away, transfer to a container, cover and refrigerate until serving. Reheat before serving.)
To serve, spoon yogurt into small bowls; top with warm berry sauce and swirl sauce into yogurt. Yields 1/2 cup yogurt and about 1/4 cup sauce per serving.
Frozen blueberries can be used in place of fresh blueberries – especially when they are not in season. Just add a few minutes to the sauce cooking time. A sprinkling of toasted almonds would be a nice addition to this recipe (could affect SmartPoints values). If you really love lemon, spoon some lemon zest into the yogurt and also use some as a garnish.