blueberry lemon greek yogurt topped with honey these are two weight watchers points each and the recipe Serves 4 Simmer blueberries with water and sugar for about 5 minutes and add in lemon and salt for a delicious, fruity sauce to drizzle over Greek yogurt. If desired, garnish with fresh blueberries and lemon peel. You can also top with granola, graham cracker crumbs or sliced, toasted almonds. These treat has all the flavor of a blueberry pie topped with cool whip without all the added calories. Serve these refreshing dish as a breakfast, brunch, snack or even as a dessert. It’s a simple (and healthy) way to satisfy your sweet tooth.
Ingredients
- Blueberries
- 3 cup s
- Water
- 3 Tbsp
- Lemon zest
- ½ tsp finely grated (plus extra for garnish)
- Fresh lemon juice
- ½ tsp
- Table salt
- 1 pinch es, or to taste
- Plain fat free Greek yogurt
- 4 cup s
- honey
- 1 tablespoon
- sugar
- 1 teaspoon
Instructions
- In a medium saucepan, combine blueberries sugar and water Reduce heat to medium and simmer, stirring occasionally, until most of the berries burst and cook down into a purple sauce, about 5-7 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. drizzle with honey Garnish with lemon zest (optional).
- Serving size: 1 c yogurt with 1/2 c sauce