Fruit-Bottom Yogurt
User Reviews
5.0
27 reviews
Excellent
-
Prep Time
3 mins
-
Cook Time
3 mins
-
Total Time
13 mins
-
Servings
7 people
-
Calories
80 kcal
-
Course
Brunch
Fruit-Bottom Yogurt
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It’s best to use stone fruit and berries with this recipe but feel free to experiment.
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Ingredients
- 250 g Fruit 1/2 lb, peeled and chopped if needed
- 2 Tablespoons honey
- pinch salt
- 1 Tablespoon cornstarch
- 1 Tablespoon cold water
- 1 3/4 cups PLAIN yogurt sweetened with 1 tablespoon honey, or to taste.
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Instructions
Make compote
- Place fruit, honey and salt in a medium sized saucepan. Bring to a simmer, stirring frequently. Stir together cornstarch and water until cornstarch is dissolved. Pour into fruit mixture. Simmer 5 minutes, stirring often, until thickened and no longer cloudy. Allow to cool before layering with yogurt.
Make yogurt
- Add two tablespoons fruit compote to a sealable jar or plastic container. Top with 1/4 cup yogurt. Refrigerate, covered, for up to one week.
Notes
- You may need to add more honey when using a tart fruit, such as rhubarb.
Nutrition Information
Show Details
Calories
80kcal
(4%)
Carbohydrates
14g
(5%)
Protein
2g
(4%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Cholesterol
8mg
(3%)
Sodium
30mg
(1%)
Potassium
127mg
(4%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Vitamin A
170IU
(3%)
Vitamin C
1.1mg
(1%)
Calcium
76mg
(8%)
Iron
0.1mg
(1%)
Nutrition Facts
Serving: 7people
Amount Per Serving
Calories 80 kcal
% Daily Value*
| Calories | 80kcal | 4% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 8mg | 3% |
| Sodium | 30mg | 1% |
| Potassium | 127mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 170IU | 3% |
| Vitamin C | 1.1mg | 1% |
| Calcium | 76mg | 8% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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