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1. In large skillet over high heat, bring grape juice to boil and cook for 5 minutes. Add blueberries and continue cooking until reduced and bubbling thickly, about 4 minutes longer.
2. Transfer sauce to bowl, cover and refrigerate until chilled.
3. When ready to serve, stir mint into sauce. Layer yogurt and sauce in two (8-ounce) glasses.
*For an extra protein boost, add 1/2 scoop of Cabot Whey Protein per 1 cup of yogurt.