Fruit on the Bottom Yogurt
Fresh fruit compote topped with plain yogurt.
Ingredients
- 4 cups (245 grams) plain Greek or regular yogurt
- 1 ½ 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
- ¼ cup sliced almonds toasted * see note
- 4 fresh raspberries
Instructions
- Add the yogurt and 1 ½ tablespoons honey to a mixing bow. Mix well until combined. Refrigerate.
- To a small saucepan add the blueberries, 3 tablespoons honey and 2 tablespoons water and heat over medium low heat.
- To a small mixing bowl add the cornstarch and 1 tablespoon cold water and mix until dissolved.
- Bring the blueberries to a simmer, you'll see them start to break down.
- Stir in the corn starch mix and cook until thickened, then turn off the heat.
- Transfer to jars and refrigerate until cooled and set.
- Pour the yogurt over the cooled fruit.
- 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
Serving: 1cup | Calories: 292kcal | Carbohydrates: 41g | Protein: 25g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Cholesterol: 11mg | Sodium: 64mg | Fiber: 4g | Sugar: 32g