Greek Yogurt with Warm Black and Blueberry Sauce

20 Jul

Due to the way I make this, I think it is more fitting to call it Black and Blueberry jam, verses a “sauce”. However, you can make this yourself and see for yourself. The original recipe called for a spoon of butter – I completely omitted it. This recipe is amazing with pretty much anything. The “sauce” becomes very thick once it cools down, so you can put it on your toast, or heat it back up and use as syrup for pancakes. Really really delicious.

On another note, I was thinking that this recipe may also work with cherries and possibly strawberries? Any suggestions?

  • 2/3 cup frozen blueberries
  • 2/3 cup frozen blackberries
  • 1/2 cup water
  • 1/4 cup sugar
  • 2 tablespoons fresh lemon juice
  • 2 cups plain 2% reduced-fat Greek yogurt (or 0%)

Combine first 5 ingredients in a small saucepan. Bring mixture to a boil. Reduce heat to medium-low; gently boil 25-30 minutes or until sauce thickens.

Spoon 1/2 cup yogurt into each of 4 bowls; top each serving with about 1/4 cup sauce. Serve immediately.

The original recipe here

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