Nutrition per serving may change if servings are adjusted.
3 cups low-fat vanilla yogurt
2 cups fresh blueberries
1½ teaspoons freshly grated lime zest, plus 4 strips lime zest for garnish
3 tablespoons lime juice
2 tablespoons sugar
Line a large sieve with cheesecloth or coffee filters and set it over a bowl; spoon in yogurt. Place in the refrigerator to drain for about 30 minutes.
Meanwhile, combine blueberries, grated lime zest, lime juice and sugar in a medium saucepan. Stir over medium heat until the berries are just beginning to break down and release their juices, 2 to 3 minutes. Transfer to a bowl and refrigerate.
Just before serving, add the drained yogurt to the cooled berries and stir to combine. Garnish with strips of lime zest.
Reduced-fat yogurts usually have more calcium than milk because milk solids are added as a thickener.