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Blueberry-Lime Yogurt

  • 15 m
  • 45 m
EatingWell Test Kitchen
“Draining the yogurt results in a thick, rich texture. Fresh blueberries and lime are the perfect additions.”


    • 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


  • 1 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.
  • 2 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.
  • 3 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.
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