Prep 10 mins
Cook 10 mins
A great breakfast or dessert! From Cooking Light magazine.
- 158.51 ml blueberries
- 158.51 ml blackberry
- 118.29 ml water
- 59.14 ml sugar
- 29.58 ml fresh lemon juice
- 14.79 ml butter
- 473.18 ml 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!