Blueberry-Lemon Pudding

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

Nutrition Profile

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

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.
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.
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.

Nutrition Bonus: Calcium (32% daily value), Vitamin C (25% dv).

3 Carbohydrate Serving

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