Blueberry-Lemon Pudding

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From the EatingWell Kitchen

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

Ingredients 4 servings

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  • 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

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  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 information

  • Per serving: 226 calories; 3 g fat(2 g sat); 2 g fiber; 43 g carbohydrates; 10 g protein; 27 mcg folate; 9 mg cholesterol; 39 g sugars; 120 IU vitamin A; 14 mg vitamin C; 320 mg calcium; 0 mg iron; 122 mg sodium; 472 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 1/2 fruit, 1/2 other carbohydrate, 2 low-fat milk

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