Blueberry-Lemon Pudding

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.