Greek Yogurt with Blueberry Compote

Greek Yogurt with Blueberry Compote

  • 2 cups fresh or frozen blueberries
  • ½ cup water
  • Zest of 1 lemon
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • 2 teaspoons cornstarch
  • 1 teaspoon vanilla extract
  • 4 cups plain, low-fat Greek yogurt
  • ¼ cup chopped almonds
  • ¼ cup cacao nibs, optional
  1. To make the compote, place blueberries, water, lemon zest, cinnamon and ginger in a medium size saucepan. Bring to a boil, reduce heat and simmer over medium-low heat, stirring occasionally, for 20 minutes. In a small bowl, stir cornstarch into 2 tablespoons water until dissolved. Stir dissolved cornstarch and vanilla extract into blueberry mixture and heat one minute more, or until thickened.
  2. Place yogurt in serving bowls and top with blueberry compote, almonds and cacao nibs (if using)
  • 244 calories
  • 7 grams fat
  • 21 grams carbs
  • 25 grams protein

Greek-Yogurt-and-Blueberry-Compote

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