Recipe information
Yield
Makes 4 servings
Ingredients
2 cups skim milk
Juice and zest of 3 lemons, divided
1/4 cup sugar
2 tablespoons cornstarch
1/4 cup nonfat Greek yogurt
1 pint blue-berries
2 tablespoons sugar
1/2 cup graham cracker crumbs
Preparation
Whisk milk, juice and zest of 2 lemons, sugar and cornstarch in a pot over medium heat until mixture thickens, 3 to 4 minutes. Let cool 2 minutes. Whisk in yogurt. Cook blue-berries, juice and zest of remaining lemon and sugar in another pot over medium heat, mashing until a chunky sauce forms, 2 to 3 minutes. Divide graham cracker crumbs and sauce among 4 glasses; top each with 1/2 cup yogurt pudding. Chill 1 hour.
