Greek Yogurt with Warm Blueberry Sauce


  • 2 cup(s) fresh blueberries
  • 2 Tbsp sugar, granulated
  • 2 Tbsp water
  • 0.5 tsp lemon zest, grated, or more to taste (plus extra for garnish)
  • 0.5 tsp fresh lemon juice, or more to taste
  • 1 pinch table salt
  • 3 cup(s) fat-free plain Greek yogurt


  1. 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.
  2. 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.)
  3. 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.

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