You can prepare the blueberry sauce and the lemony yogurt up to 2 days ahead, and refrigerate both in airtight containers. To serve, simply spoon the layers into juice glasses and garnish.

　　

Ingredients

serves 6

　　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

　　

Step 1

Set aside 1/2 cup blueberries for garnish. Put the remaining blueberries and 1/4 cup sugar in a medium saucepan. Cover; cook over medium heat 5 minutes. Uncover; cook, tossing occasionally, until the berries begin to darken, 2 to 3 minutes. Bring to a boil; cook 1 minute more. Pour into a medium nonreactive bowl; let cool completely.

　　

Step 2

Put the yogurt, remaining 1/4 cup sugar, and lemon juice in a medium bowl. Set aside 1/2 teaspoon lemon zest for garnish. Very finely chop the remaining 1 1/2 teaspoons lemon zest, then stir it into the yogurt. Set the yogurt aside.

　　

Step 3

Divide the blueberry sauce evenly among 6 juice glasses. Divide the yogurt among the glasses, and spoon over sauce. Sprinkle with the reserved berries and zest. If not serving immediately, refrigerate, covered with plastic wrap, up to 3 hours.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.