Blueberry Tzatziki

Serves 8 (serving size: about 6 tablespoons 1 teaspoon)

½ cup blueberries

¼ cup simple syrup

½ tablespoon fresh lemon juice

½ cup grated peeled English cucumber (about ½ medium)

½ cup plain fat-free Greek yogurt (such as Fage)

1½ cups crushed ice

½ tablespoon chopped fresh mint

¼ cup rum

¹/₈ teaspoon salt

1½ tablespoons fresh lime juice

¹/₈ teaspoon freshly ground black pepper

1 garlic clove, minced

1. Combine first 3 ingredients in a blender, and process until smooth. Strain mixture through a sieve into a bowl, and discard solids.
2. Pat cucumber dry with paper towels. Combine cucumber and remaining ingredients in blender and process until smooth; cover and chill 1 hour. Serve with pita wedges or pumpkin bolani.