Berries With Lemon Custard Sauce - cooking recipe

Ingredients

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

Preparation

Line a sieve with a coffee filter, spoon in the yogurt and let drain for about an hour in the refrigerator.
In a medium saucepan whisk together the egg yolks and sugar.
Add cornstarch, salt, 1 Tbsp lemon zest and lemon juice and whisk together.
Whisk in the milk over medium heat.
Switch to a wooden spoon and cook, stirring constantly, until custard is thickened to the consistency of a thin pudding - about 5-8 minutes.
Bring it up TO the boiling point but DO NOT let it boil.
Remove when it is thickened and immediately pour into a bowl.
Stir in vanilla, let mixture cool for 15 minutes.
Whisk in the yogurt cheese from first step and chill for at least 1/2 hour.
To serve, top berries with chilled custard sauce and garnish with the fresh mint and remaining lemon zest.