Berries With Lemon Custard Sauce

• 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 of fresh mint

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.

lemon yogurt, egg yolks, sugar, cornstarch, salt, lemon zest, lemon juice, milk, vanilla, mint

Taken from www.food.com/recipe/berries-with-lemon-custard-sauce-199609 (may not work)