Berries With Lemon Custard Sauce

Total Time: 1 hr 45 mins Preparation Time: 1 hr Cook Time: 45 mins

Ingredients

• Servings: 4
• 6 ounces fat-free lemon yogurt
• 2 egg yolks
• 5 tablespoons sugar
• 1 teaspoon cornstarch
• 1 pinch salt
• 2 tablespoons grated lemon zest
• 1/3 cup fresh lemon juice
• 1 cup 1% low-fat milk
• 1/2 teaspoon vanilla
• 2 cups fresh mixed berries or 2 cups frozen mixed berries
• 4 sprigs fresh mint

Recipe

• 1 line a sieve with a coffee filter, spoon in the yogurt and let drain for about an hour in the refrigerator.
• 2 in a medium saucepan whisk together the egg yolks and sugar.
• 3 add cornstarch, salt, 1 tbsp lemon zest and lemon juice and whisk together.
• 4 whisk in the milk over medium heat.
• 5 switch to a wooden spoon and cook, stirring constantly, until custard is thickened to the consistency of a thin pudding – about 5-8 minutes.
• 6 bring it up to the boiling point but do not let it boil.
• 7 remove when it is thickened and immediately pour into a bowl.
• 8 stir in vanilla, let mixture cool for 15 minutes.
• 9 whisk in the yogurt cheese from first step and chill for at least 1/2 hour.
• 10 to serve, top berries with chilled custard sauce and garnish with the fresh mint and remaining lemon zest.