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Blueberry-Lemon Pudding

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


Blueberry-Lemon Pudding

Makes: 4 servings

Active Time:

Total Time:

Preparation

  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

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).

Carbohydrate Servings: 3

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


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Recipe Categories

Season
Fall
Spring
Summer
Type of Dish
Desserts, fruit
Ethnic/Regional
American
Ease of Preparation
Easy
Total Time
1 hour or less
Servings
4
Meal/Course
Brunch
Dessert
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