Yogurt Parfaits with Blueberries and Lemon

• 3 containers blueberries (4.4 ounces each; about 3 cups)
• 1/2 cup confectioners sugar
• 1 quart plain whole-milk yogurt, preferably Greek
• 1 teaspoon fresh lemon juice, plus
• 2 teaspoons freshly grated lemon zest

1. Set aside 1/2 cup blueberries for garnish.
2. Put the remaining blueberries and 1/4 cup sugar in a medium saucepan.
3. Cover; cook over medium heat 5 minutes.
4. Uncover; cook, tossing occasionally, until the berries begin to darken, 2 to 3 minutes.
5. Bring to a boil; cook 1 minute more.
6. Pour into a medium nonreactive bowl; let cool completely.
7. Put the yogurt, remaining 1/4 cup sugar, and lemon juice in a medium bowl.
8. Set aside 1/2 teaspoon lemon zest for garnish.
9. Very finely chop the remaining 1 1/2 teaspoons lemon zest, then stir it into the yogurt.
10. Set the yogurt aside.
11. Divide the blueberry sauce evenly among 6 juice glasses.
12. Divide the yogurt among the glasses, and spoon over sauce.
13. Sprinkle with the reserved berries and zest.
14. If not serving immediately, refrigerate, covered with plastic wrap, up to 3 hours.

containers blueberries, confectioners sugar, milk, lemon juice, freshly grated lemon zest

Taken from www.epicurious.com/recipes/food/views/yogurt-parfaits-with-blueberries-and-lemon-393349 (may not work)