Ingredients

2 cups blueberries

1/4 cup sugar

1 tablespoon freshly squeezed lime juice

1/2 teaspoon balsamic vinegar

2 cups drained low-fat yogurt or low-fat Greek style yogurt

1 tablespoon shelled pistachios, finely chopped

Preparation

  1. Combine the blueberries, sugar, lime juice and balsamic vinegar in a medium saucepan, and bring to a boil over medium heat. Cook for five to 10 minutes, until the liquid is reduced and the blueberries have cooked down to a jam-like consistency. Allow to cool. You should have about 1 cup of thick, jammy sauce.

  2. Spoon 1/4 cup thick yogurt into the bottom of each of 4 tumblers or parfait glasses. Top with 2 tablespoons of the blueberry sauce. Make another 1/4 cup layer of yogurt on top of the blueberry sauce, and finish with another 2 tablespoon-layer of blueberry sauce. Cover tightly and chill for at least 1 hour. Just before serving, sprinkle finely chopped pistachios over the top.

Yield: Serves four.