1 (8 oz.) carton lemon low fat yogurt
1 tsp. grated lemon rind
4 c. fresh blueberries
1/2 c. all purpose flour
1/4 c. sugar
1/4 tsp. ground cinnamon
3 tbsp. reduced calorie butter

Combine yogurt and lemon rind; cover and refrigerate until serving time.

Place blueberries in an 8" square or 9" round cake pan. Combine flour, sugar and cinnamon in a small bowl. Cut butter into flour mixture with fork or pastry blender until mixture resembles coarse meal; sprinkle over berries.

Bake at 350 degrees for 40 minutes or until topping is golden brown. Let cool 5 minutes before serving; top each serving with about 2 1/2 tablespoons yogurt mixture. Yield: 6 servings (about 182 calories per serving).

NOTE: 4 cups frozen unsweetened blueberries, thawed and drained, may be substituted for fresh blueberries.