Berry Patch and Cream

If you have fresh berries, use them, of course! But frozen berries are just as good and available all year long. Consider serving this for breakfast or brunch too; Greek yogurt provides the protein every good breakfast needs.

NUTRITIONAL INFORMATION:
(includes butter and sugar)
Calories: 192
Fat: 5.8g
Saturated fat: 3.8g
Monounsaturated fat: 0.8g
Polyunsaturated fat: 0.2g
Protein: 11.8g
Carbohydrate: 25.7g
Fiber: 2g
Cholesterol: 14.3mg
Iron: 0.3mg
Sodium: 64mg
Calcium: 131mg



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Ingredients

• 2/3 cup frozen blueberries
• 2/3 cup frozen blackberries
• ½ cup water
• ¼ cup sugar (or Splenda)
• 2 tablespoons fresh lemon juice
• 1 tablespoon butter (optional)
• 2 cups plain 2% reduced-fat Greek yogurt



PREPARATION
Prep time: 20 minutes

1. Combine the first 5 ingredients in a small saucepan. Bring mixture to a boil. (Omit Splenda if substituting for sugar)
2. Reduce heat to medium-low; boil gently 10 minutes or until sauce thickens.
3. Remove from heat and stir in butter (optional) and Splenda if using.
4. Spoon ½ cup yogurt into each of 4 bowls; top each serving with about ¼ cup sauce.
5. Serve with lime wedges.

Servings: 4 (½ cup yogurt with ¼ cup sauce each)







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