Prep 10 mins
Cook 10 mins
A great breakfast or dessert! From Cooking Light magazine.
- 2⁄3 cup blueberries
- 2⁄3 cup blackberry
- 1⁄2 cup water
- 1⁄4 cup sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon butter
- 2 cups Greek yogurt, plain 2% reduced-fat (sometimes I use vanilla)
- Combine the 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.
- Spoon 1/2 cup yogurt into each of 4 bowls; top each serving with about 1/4 cup sauce.
Soooo good! Tastes sinful, but it's not! I did sub strawberries for blueberries, as I had them on hand. The sauce thickens right up, while simmering for that short amount of time. I used a honey flavored greek yogurt, and felt so virtuous during dessert! Thanks for sharing a great, cool summertime dessert, breezermom!