2 cups skim milk
Cook blueberries, 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.
Per Serving: 243 calories per serving, 1.7 g fat (0.4 g saturated), 51.8 g carbs, 2.6 g fiber, 7.5 g protein
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