Blueberry-Lemon Pudding

http://www.eatingwell.com/recipes/blueberry_lemon_pudding.html

Draining yogurt yields a pudding-like texture. Stirring in a lemon-infused blueberry compote adds tons of flavor—and antioxidants.

4 servings | Active Time: 15 minutes | Total Time: 1 hour

Ingredients

• 3 cups low-fat vanilla yogurt
• 2 cups fresh blueberries
• 1 1/2 teaspoons freshly grated lemon zest
• 3 tablespoons lemon juice
• 2 tablespoons sugar

Preparation

1. Set a fine-mesh stainless-steel sieve over a bowl. Spoon in yogurt and let drain in the refrigerator until reduced to 1 cup, about 1 hour.
2. Meanwhile, combine blueberries, lemon zest, lemon juice and sugar in a saucepan. Stir over medium heat until the berries just begin to break down, 2 to 3 minutes. Transfer to a bowl and refrigerate.
3. Just before serving, add the drained yogurt to the cooled berries and stir to combine.

Nutrition

Per serving : 226 Calories; 3 g Fat; 2 g Sat; 1 g Mono; 9 mg Cholesterol; 43 g Carbohydrates; 10 g Protein; 2 g Fiber; 122 mg Sodium; 475 mg Potassium

3 Carbohydrate Serving

Exchanges: 1/2 fruit, 1/2 other carbohydrate, 2 low-fat milk