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Fruit on the Bottom Yogurt is quick to make and can be made ahead of time so you’ll have a quick and healthy breakfast on hand all week long. This delicious taste sensation of yogurt and blueberries is made in jars so you can also take them on-the-go.

Fruit on the bottom yogurt served in a jar with rasbperries

I made a delicious discovery this week. I now have my new breakfast and it couldn’t be easier! I’ve found this healthy treat to be the perfect spring & summer breakfast, snack, lunch or as a  chilled delight to enjoy whenever.

An overhead image showing the raspberry on top with toasted almonds

My breakfast lately has been wheat toast topped with homemade almond butter and sliced bananas. Where that is a nicely rounded breakfast (healthy carbs, protein and fruit), I got so bored with it and needed to change it up.

This fruit on the bottom yogurt also doubles up as a post-workout snack for me. Also, the days I’m out of the house I like to bring a jar of it with me so I have a healthy, filling snack or lunch.

A jar with blueberry sauce with yogurt being pour in

Fresh blueberries are added to a saucepan with honey and a little water and cooked for a few minutes. The ‘sauce’ is then thickened with cornstarch, poured into the bottom of sealable jars and refrigerated until set.

Plain yogurt is sweetened with honey and poured over the top and any toppings you like. I chose toasted sliced almonds and sweet fresh raspberries. There’s no reason not to eat a healthy, filling breakfast now, is there?

A closeup of a raspberry on top of the yogurt with toasted almonds

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Yield: 4

Fruit on the Bottom Yogurt

Blueberries layered in a jar with yogurt and fresh fruit

Fruit on the bottom yogurt is quick to make and can be made ahead of time so you'll have a quick and healthy breakfast on hand all week long. 

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients

  • 4 cups (245 grams) plain Greek or regular yogurt
  • 1 1/2 tablespoons + 3 tablespoons honey
  • 3 cups blueberries, or any berry you like, larger berries should be cut into bite-size pieces
  • 2 tablespoons water
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 1/4 cup sliced almonds, toasted * see note
  • 4 fresh raspberries

Instructions

  1. Add the yogurt and 1 1/2 tablespoons honey to a mixing bow. Mix well until combined. Refrigerate.
  2. To a small saucepan add the blueberries, 3 tablespoons honey and 2 tablespoons water and heat over medium low heat.
  3. To a small mixing bowl add the cornstarch and 1 tablespoon cold water and mix until dissolved.
  4. Bring the blueberries to a simmer, you'll see them start to break down.
  5. Stir in the corn starch mix and cook until thickened, then turn off the heat.
  6. Transfer to jars and refrigerate until cooled and set.
  7. Pour the yogurt over the cooled fruit.
  8. Serve chilled with the toasted almonds and raspberries.

Notes

* To toast the almonds, preheat oven to 350 degrees. Spread the almond in an even layer onto a baking sheet and bake until golden brown, about 5 minutes. Watch them because they will burn quickly.

Nutrition Information

Yield

4

Serving Size

1 cup
Amount Per Serving Calories 181Total Fat 4gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 8mgCarbohydrates 37gFiber 5gSugar 27gProtein 3g
© Culinary Ginger
Cuisine: American / Category: Breakfast

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