Ingredients

　　2 cups skim milk

　　Juice and zest of 3 lemons, divided

　　1/4 cup sugar

　　2 tablespoons cornstarch

　　1/4 cup nonfat Greek yogurt

　　1 pint blue-berries

　　2 tablespoons sugar

　　1/2 cup graham cracker crumbs

　　Whisk milk, juice and zest of 2 lemons, sugar and cornstarch in a pot over medium heat until mixture thickens, 3 to 4 minutes. Let cool 2 minutes. Whisk in yogurt. Cook blue-berries, 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.