You can prepare the blueberry sauce and the lemony yogurt up to 2 days ahead, and refrigerate both in airtight containers. To serve, simply spoon the layers into juice glasses and garnish.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Set aside 1/2 cup blueberries for garnish. Put the remaining blueberries and 1/4 cup sugar in a medium saucepan. Cover; cook over medium heat 5 minutes. Uncover; cook, tossing occasionally, until the berries begin to darken, 2 to 3 minutes. Bring to a boil; cook 1 minute more. Pour into a medium nonreactive bowl; let cool completely.
Step 2
Put the yogurt, remaining 1/4 cup sugar, and lemon juice in a medium bowl. Set aside 1/2 teaspoon lemon zest for garnish. Very finely chop the remaining 1 1/2 teaspoons lemon zest, then stir it into the yogurt. Set the yogurt aside.
Step 3
Divide the blueberry sauce evenly among 6 juice glasses. Divide the yogurt among the glasses, and spoon over sauce. Sprinkle with the reserved berries and zest. If not serving immediately, refrigerate, covered with plastic wrap, up to 3 hours.
