Nutrition per serving may change if servings are adjusted.
3 cups low-fat vanilla yogurt
2 cups fresh blueberries
1 1/2 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.
226 calories;3 g fat(2 g sat); 2 g fiber; 43 g carbohydrates; 10 g protein; 26 mcg folate; 9 mg cholesterol; 39 g sugars; 0 g added sugars; 125 IU vitamin A; 13 mg vitamin C; 321 mg calcium; 0 mg iron; 122 mg sodium; 474 mg potassium
Carbohydrate Servings: 3
Exchanges: 1 fruit, 1 1/2 low-fat milk, 1/2 other carbohydrate